Originally posted by Michael
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Originally posted by Michael
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I have never heard the resting part either. We've opened it 24 hours later and so on.
I like the meat we've canned. I haven't tried gravy. Just raw meat and salt. It cooks while it cans in its own juices. I just mix up some brown gravy if I want gravy. It is pretty versatile. We make chipped venison and toast. Shredded it for tacos, etc.
I have canned hog, ram, axis, whitetail, and javelina. They have all turned out great.
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