I can stuff from my garden, but I have always been afraid to trust myself canning meat. It seems like it takes so long to process at the right temperature and pressure.
Dry it. Use a dehydrator. Make sure it’s lean. After being dried you can stick it in the freezer.
Rehydrate by using in soups and stews.
Does it taste like filet? Nope.
Would it provide protein? Yup. Native Americans got this right.
*** I have always been afraid to trust myself canning meat. It seems like it takes so long to process at the right temperature and pressure. ***
I have canned deboned chicken and beef. Beef tasted burnt. Chicken in seasoned broth was awesome for soup.*
It is good to get your pressure gauge checked for accuracy once a year to be on the safe side. Our home extension agent has a tester.
*If I can, anyone should be able to do it.