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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