The pressure and sufficient time is necessary for producing safe canned meat. We always choose fres

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A. GENERAL: All types of mammalian meat and poultry india food pictures can be preserved for a long time, with the help of canning, dehydration or cooling. Whether it's prey, derived from a recent hunt, or product that is bought from a grocery store, these methods enable maintenance of safe consumption of meat products india food pictures mammals india food pictures and birds far beyond the time of slaughter. india food pictures
Most species india food pictures of mammalian meat and poultry, both backyard and the game can be frozen, canned or dehydrated. Beef, veal, lamb, pork and venison can be canned, diced in large pieces into small pieces or minced. Poultry (chicken, duck, goose, turkey or other wild birds) may be canned with or without bone. The meat of the rabbit and hare are canned in the same manner canned poultry meat. Dehydration is most fruitful when used lean beef, pork or venison. Poultry is not recommended for dehydration due to its structure.
Only fresh meat of mammals and poultry good quality can be preserved for a long time. It is important that the meat will be further maintenance should be stored at refrigerator temperature, in order to prevent their deterioration. For the meat of the game, it is important that the dressing can be made on the spot immediately after slaughter.
The lean meat is best for canning and dehydrating, so it is advisable to remove the excess fat. In the case of game with intense flavor, let the meat in a brine solution (1 teaspoon of salt per liter of water) for one hour in order to reduce the intense aroma.
To ensure the safety of canned meat of mammals and poultry, all of the jars or cans should be sterilized in a pressure vessel (pressure cooker) at a sufficiently high temperature for a long time to occur destroying the bacteria that can cause food spoilage and / or food poisoning. The meat of mammals and poultry may be packed raw or hot. The meat has a low, acidic pH, and is therefore very important to use the pressure vessel for canning.
We select high quality chilled meat. Remove excess fat. If desired, place the meat game with intense fragrance for 1 hour in brine water containing 1 teaspoon of salt per liter of water. Drain and rinse. Remove large bones.
In the case of hot packing, pre-cook the meat by baking, steaming or Stir Fry Cooking in a little oil or fat until lightly browned. Add 1 teaspoon of salt per liter, if desired. Fill jars with pieces of meat and add boiling broth or water dripping from the boiled meat or tomato juice, leaving space, height 2,75 cm, from their mouth.
In the case to package raw meat, add 1 teaspoon of salt per kg of meat, if desired. Fill jars with raw meat pieces, leaving india food pictures space, height 2,75 cm, from their mouth. We do not add liquid.
The pressure and sufficient time is necessary for producing safe canned meat. We always choose fresh, chilled meat. In the case of deer meat, add pork fat (lard) High quality 1:4 (lard: venison) before grinding it minced. We use freshly prepared india food pictures sausages, with added salt and cayenne pepper (sage may cause the appearance of bitter aftertaste).
Formats the finely sliced meat balls or rolls, or cut the sausage we have prepared, in billets, length 8 - 11 cm. Cook until the colors become slightly brown. Minced sauté, without incurring formatting. Remove excess fat. Fill jars with pieces india food pictures of meat. Add beef broth boiling tomato juice or water, leaving space, height 2,75 cm, from the mouth of the jar. Add 1 teaspoon india food pictures of salt per liter of the jars, if necessary.
Three. Canning meat of small game and birds, such as chicken, turkey, duck, goose, bird - game meat, rabbit