Recent content by Rick-with-a-Knife
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Pressure Canning Venison and Sausage Patties
We've hot-pack canned wild hogs and venison for years. It's easy, and saves a ton of freezer space! Cut the meat into 1-2" cubes, and sear in a big skillet. Pack the seared meat into a wide-mouth jar, add 2 teaspoons of canning salt, and 2 teaspoons of powdered beef bouillon. Pour...- Rick-with-a-Knife
- Post #16
- Forum: Recipes and Wild Game Cooking
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