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Cooks' Corner
Meat Canning Recipes, Tips And Advice
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<blockquote data-quote="scottw2119" data-source="post: 2903077" data-attributes="member: 75775"><p>On wild game on quarts I use 1 teaspoon of salt on top of the meat chunks or ground. As soon as it starts up on pressure start timer cook 90 mins. Run up to pressure 12-15 psi turn off heat let it depressure on its own Books will say get up to pressure then start timer but I find that drys wild game.out too much. My grandmother taught me when I was a kid and still doing it</p></blockquote><p></p>
[QUOTE="scottw2119, post: 2903077, member: 75775"] On wild game on quarts I use 1 teaspoon of salt on top of the meat chunks or ground. As soon as it starts up on pressure start timer cook 90 mins. Run up to pressure 12-15 psi turn off heat let it depressure on its own Books will say get up to pressure then start timer but I find that drys wild game.out too much. My grandmother taught me when I was a kid and still doing it [/QUOTE]
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