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Can it. Cut it into one inch cubes, put it in mason jars with some salt, and pressure cook it at 10 lbs. for 75 minutes at elevations less than 1000' and at 15 lbs. for elevations over 1000'. Then you can use it at any time for soups, stews, fajitas, stoganof (sp)etc. with no worries about thawing and planning. The posibilities are endless. Plus it lasts a long time. I canned 15 pints of venison this weekend. I use any scrap meat. the fat and tendons, etc. just kind of melt away. If there is a layer of grease on top when I open the jar up, I just discard it.
McPat
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11-20-2005, 07:51 PM
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