Ray_L
Posts : 119
Thumbs : 249
Reputation : 0
Join date : 2009-08-06
Age : 53
Location : Zephyrhills, Fl
 |  Subject: Beef: deep pit beef  Sun Sep 06, 2009 11:50 pm | |
| Kris Watson from the http://www.the912project.us/group/preparedness
said: - Quote :
- I have gotten into caning meats since I got my pressure canner. Today I did 9
pints of deep pit beef. It is just awesome. All you need is chuck roast,
preferably on a deep sale!, and seasonings. I used two roasts and about 3 or 4
tbsp of Montreal Steak seasoning on all sides, crock potted it overnight, then
chunked it and pressure canned the pints for 90 minutes, just to be sure. I
also have 24 quarts of chicken breasts, with 12 more to go.
Am thinking of ordering sausage flavored TVP. Anyone have recommendations as to
best flavor quality at which vendor? | |
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