INGREDIENTS

INSTRUCTIONS

Use the less tender parts usually reserved for stews. Cut into 1"
cubes. In a stew kettle add boiling water to cover and simmer until
just cooked through [no longer pink in the centre]. Pack hot, adding
up to 1 tsp salt and 1/4  tsp fresh ground pepper per quart of meat.
Cover to within 1/2" of the top of the jar with the cooking broth and
add a small square of salt pork that has been partly rendered and
still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
for quarts.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip

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