We are looking at canning our elk and deer this year.
Does any one have recipe they care to share?
We are looking at pressure canning and also looking at the long heat process. Any ideas?
Post by:Brice Moss
Pack the jars tightly.90 minutes @ 10 psi. Use anywhere you want meat cooked to the falling off the bone sort of texture. My favorite is to pull a can like pulledpork add a lol barbeque sauce and serve on rolls. Five minute sloppy Joes