WHAT I MENT WAS TO COOK MEAT AT A HIGH HEAT, A ROLLING BOIL UNTIL MEAT IS TENDER. I DO NOT LIKE TO SLOW COOK TOUGH MEATS. I BELEIVE IT ALLOWS FOR BACTERIA GROWTH. SORRY, I ABSOULTY HATE CANNED MEAT. I BELEIVE THAT THE FASTER YOU AN COOK STEWING MEAT THE BETTER THE TASTE, NOW IF YOU WANT TO SAVE IT AFTER COOKING, COOL IT QUICKLY THEN VACUME PACK IT. IT WILL BE GREAT. REMEMBER THAT NO ONE HAS SAID THAT AFTER THE COOKING PROCESS HAS TAKEN PLACE YOU CANNOT ADD THE MEAT TO A STEW AND RENDER IT DOWN MORE.

HUNT ON HUNT HARD EAT WELL