Total Steps
2
Ingredients
2
Tools Needed
7
Ingredients
- 6.0 pounds venison (bone out)
- 6 teaspoons salt
Instructions
1
Step 1
10 minutes for jars, 5 minutes for lids
Clean and sterilize the jars by putting them in a warm oven to heat for 10 minutes. Boil the lids in water for 5 minutes to soften the rubber seal.
2
Step 2
90 minutes
Trim all fat and any bone from the venison. Cut into pieces that will fit into the jars. For every 250 millilitres of meat add half a teaspoon of salt. Leaving a small amount of space at the top, seal the jars and cook under pressure for 90 minutes.
Tools & Equipment
jars
lids
oven
large pot
knife
measuring spoon
pressure cooker