4dueces
is one Smokin' Farker
OK, I know it's not about BBQ, but I had 5 chuck roasts that will probably go bad before they were consumed, I'm lucky enough to have friends that riase the beef I purchase thus the extra roasts. So I decided to trim the fat off, cold pack and then can them by pressure cooking. This way they'll last a lot longer and easily warmed up at a later date.
After I packed the jars
After pressure cooking for 90 minutes. And the Ghost pepper dills behind the cannned beef.
Thanks for lookin, I know it's not Q but I've noticed some of you have talked about also having pressure cookers.
After I packed the jars
After pressure cooking for 90 minutes. And the Ghost pepper dills behind the cannned beef.
Thanks for lookin, I know it's not Q but I've noticed some of you have talked about also having pressure cookers.