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Old 10-30-2012, 10:15 AM   #31
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

Originally Posted by Hook_Line_and_Sinker View Post
I fell in love with that smokehouse of yours years ago, and continue to pine over it! Simple and pure in design and function.

As always your posts are attainable and well layed out.

Once again you hit one out of the park

Thanks for all you share
Thank you so much, you are so sweet!

Originally Posted by Arlin_MacRae View Post
Hey Jeanie, my honey came up with another question, if you don't mind. Her eagle eyes saw that the finished product seems to be completely immersed in liquid, as is proper, but she didn't see where you added any before the pressurizing stage.
Oh, and I'm looking for a site for our new smokehouse. (chuckle)

Arlin, I don't mind at all! When I raw pack meat, the process makes it's own liquid or juice. No liquids are added.
Here is a link to some "raw" packed venison I did awhile back...

When I process "cooked" meats, I add liquid. Here's a link to some cooked chicken and stock...

when the meat is cooked first, I like to add it with stock or liquid.

You really do need a smokehouse. Not sure how anyone gets by without one. lol It's a "must" if you raise pigs too. :)

Thanks again Arlin and tell Jeannie Hi for me!

Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
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