Free Recipe Strips, Cubes, or Chunks of Meat
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Strips, Cubes, or Chunks of Meat Recipe
Strips, Cubes, or Chunks of Meat
Strips, Cubes, or Chunks of Meat Preparation
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. 2,001 – 4,000 ft: 12 lb. 4,001 – 6,000 ft: 13 lb. 6,001 – 8,000 ft: 14 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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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