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Canned Venison, Caribou Or Beef

Use the less tender parts usually reserved for stews. Cut into 1" cubes. In a stew kettle add boiling water to cover and simmer until just cooked through [no longer pink in the centre]. Pack hot, adding up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat. Cover to within 1/2" of the top of the jar with the cooking broth and add a small square of salt pork that has been partly rendered and still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes for quarts.





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