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[EarthNSky <erthnsky AT bellsouth.net>]

Thanks..... 'learn somethin' new ever'day.
Odd that I have never heard it called that...


Robert Walton wrote:
> > So, you are just cutting up the meat, uncooked, packing it into jars,
> > and pressure canning it/cooking it in the jar?
>
> Hehehe. Basically, that's it. Sterilized jars, stew sized chunks of meat,
> 1/2 tsp salt, pack in jar, add lid and process for 90 minutes at 11 lbs
> pressure.
>
> Hot pack would be to brown the meat and pack. I think you add broth, not
> sure. Used to be you water bathed your meat for 3 hours, but only pressure
> canning is recommended now. I like the 90 minute processing time better,
> anyway.
>
> Now you know what cold pack deer is. I did some goat that way last spring.
> It's a good way to preserve meat that would be on the tough side.
>
> Rob - Va
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EarthNSky Farm, NW Georgia, USA