I don’t have a pressure canner .... thought about getting one a few years ago, but never quite got around to it. I bought 8 roasts, about 28 lbs of meat - it’s all in the freezer. I’ve got some pork loin & a batch of chicken livers to eat up before I pull out a roast (probably the end of next week). BTW, I bought a half a loin, around 5 lbs, for $1.89/lb which seemed a good buy to me & it’s been really good eating.
Yesterday, I bought a Kindle version of a carnivore cookbook by Maria & Craig Emmerich, which had a few ideas I hadn’t thought of, so I’ve enjoyed going through that today. One idea that intrigued me was using ‘smoked salt’ for flavor ... this sounds like a Christmas present idea - I can jellies & salsa for gifts & I think a jar of smoked salt would be something different to add as a gift item.
That sounds like a good idea for smoked salt. I have 2 cases of canned pork that I got for 1.09 per lb. I also experimented and used the crock pot on the fat-rendered it and have some nice lard in the frig.
I bought 2 whole pork butts—wrestling those was hard. Next time, I’ll pay 20 cents more and get the butt steaks. LOL
Well, you really can’t pressure can roasts or steaks, but you can do a lot with chunks of meat for soups and stews.
It’s great if the freezer goes or there’s no electricity. Won’t go bad.
I pressure can meat all the time and I will continue to do so.
We’ll eat.