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Originally Posted by smokey92
(Post 3734563)
That's what I was thinking. Sure looks like a slug gun to me.:confused0024:
It sure does. But he did say he was using ML powder and bullets??? :confused0024: |
i was thinkin the same thing on the gun but it does look like a traditions thunder bolt action muzzeloader but still no ram rod any where in the pic lol
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Originally Posted by rafsob
(Post 3735903)
It sure does. But he did say he was using ML powder and bullets??? :confused0024:
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Originally Posted by Semisane
(Post 3735026)
Hey StinkyDog, please describe this canned meat process to me. Is it pickled? Cooked? Strips/chunks/ground fine like pate`?
Pressure cook for 70 min and let cool. The jars will seal themselves, and you have fully cooked venison ready to eat & not taking up freezer space. It's good for stews, chili, stroganoff, etc. It's one of my favorite ways to enjoy venison, and it keeps well for at least 1.5 years. |
Originally Posted by oldsmellhound
(Post 3736115)
Hey Partially Insane, this is what we do. We got a pressure canner that holds 18 pint jars. We fill each jar with cubed meat chunks, the size you would use for stew. Add 1 tsp salt. You can add a slice of onion or a clove of garlic to each jar for flavor.
Pressure cook for 70 min and let cool. The jars will seal themselves, and you have fully cooked venison ready to eat & not taking up freezer space. It's good for stews, chili, stroganoff, etc. It's one of my favorite ways to enjoy venison, and it keeps well for at least 1.5 years. When you say canning, do you mean using mason jars??? |
Thanks AncientOdoriferousCanine, I'm going to give that a try on a smaller scale. I may add a Jalapeno pepper or two.
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Originally Posted by rafsob
(Post 3736193)
When you say canning, do you mean using mason jars???
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