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  • From: EarthNSky <erthnsky AT bellsouth.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Cold Pack Deer
  • Date: Sun, 15 Nov 2009 21:18:47 -0500

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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--
Sleep well tonight, for somewhere in the ocean's depths, MY son is protecting your freedom on the USS Key West, currently deployed somewhere in the Pacific and/or Indian Ocean. Go Navy!
EarthNSky Farm, NW Georgia, USA





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