RE: Canning meats?
I plan to start canning and smoking meat and veggies when I get on my new place in SC. I know that SC bans any inprted meat with bones or brain and spinal cord. One of the books I bought on field dressing and butchering recomends deboning venison because of WD. What I want to know is this, do any of you debone without cutting any of the bones or joints.