Strips~ Cubes~ Or Chunks Of Meat Recipe
Yield: 1 TextRecipe by luhu.jp
Ingredients:
2: ,001, 4,000 ft: 12 lb.
4: ,001, 6,000 ft: 13 lb.
6: ,001, 8,000 ft: 14 lb.
Directions:
Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
Procedure: Choose quality chilled meat. Remove excess fat. Soak
strong-flavored wild meats for 1 hour in brine water containing 1
tablespoon of salt per quart. Rinse. Remove large bones.
Hot pack--Precook meat until rare by roasting, stewing, or browning
in a small amount of fat. Add 1 teaspoons of salt per quart to the
jar, if desired. Fill jars with pieces and add boiling broth, meat
drippings, water, or tomato juice, especially with wild game),
leaving 1-inch headspace.
Raw pack--Add 1 teaspoon of salt per quart to the jar, if desired.
Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add
liquid.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for Strips, Cubes, or Chunks of
Meat in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
Table 2. Recommended process time for Strips, Cubes, or Chunks of
Meat in a weighted-gauge pressure canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
Procedure: Choose quality chilled meat. Remove excess fat. Soak
strong-flavored wild meats for 1 hour in brine water containing 1
tablespoon of salt per quart. Rinse. Remove large bones.
Hot pack--Precook meat until rare by roasting, stewing, or browning
in a small amount of fat. Add 1 teaspoons of salt per quart to the
jar, if desired. Fill jars with pieces and add boiling broth, meat
drippings, water, or tomato juice, especially with wild game),
leaving 1-inch headspace.
Raw pack--Add 1 teaspoon of salt per quart to the jar, if desired.
Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add
liquid.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for Strips, Cubes, or Chunks of
Meat in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
Table 2. Recommended process time for Strips, Cubes, or Chunks of
Meat in a weighted-gauge pressure canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp