>>>‘process’ a batch of chickens<<<
LOL the processing I was doing today is the not so fun part... The killin, pickin & cleanin process...
Now they are all cleaned, washed, bagged and in the spare fridge for a while. I will start the canning Monday morning. I like them to chill for a couple of days before cooking or canning them.
>>>I keep forgetting to ask you what canned meat is like. I keep envisioning the canned meats in the grocery store - weird texture and nondescript taste! I imagine home canned meats are better? <<<
Well, it is a learning process. Venison chunks - plain are fantastic - with onion powder and beef bullion is great too. Ground is super in anything except meatballs and meatloaf (since you would have trouble forming it) I use a 3/8 inch plate on the grinder and it is fantastic for chili. Chicken is better than store canned - I do not like large pieces of chicken though. They tend to shred rather than maintain their shape. You can flavor it however you wish- I keep trying different seasoning to see what it is like. Sausage in casings is pretty good - I am not crazy about sausage patties - too soft. Bacon is excellent for flavoring - too soft for breakfast strips. Diced ham is excellent - sliced venison backstrap is terrific too.
You will notice some difference in texture from fresh. It is more like you would have in a well cooked stew. It is an excellent way to handle tough cuts of meat. Flank Steak turns out very tender and flavorful. Some do bone in, but I have not tried it.
So, those are the ones I can vouch for... The ones I have tried.
Ugh!!! Nasty, nasty job. Have done fryers and turkeys. Hate it.