Originally Posted by cowgirl
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!
Message passed on, thanks, and thanks for the other information! There can't be pigs in our present location: there's an actual City Ordinance banning pigs within the city limits! I don't know who did what, but that was the answer! LOL
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