Squirrel

Soak meat for 1 hour in water containing 1 tablespoon of salt per quart, and then rinse. Use processing times for poultry, omitting the salt.

Hot Pack - Boil, steam, or bake meat until about two-thirds done. Add 1 tsp salt per quart, 1/2 tsp per pint, if desired. Fill hot jars with pieces and hot broth, leaving 1-1/4 inch headspace. Remove air bubbles.

Raw Pack - Add 1 tsp salt per quart, 1/2 tsp per pint if desired. Fill hot jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Squirrel in Glass Jars
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw, Without Bones Pints 75 min 11 lb 10 lb
Quarts 90 min
Hot and Raw, With Bones Pints 65 min
Quarts 75 min

For processing at above 1,000 ft, see Altitude Adjustments.

Squirrel in Cans
Style of Pack Can Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw, Without Bones 2 65 min 11 lb 10 lb
2.5 and 3 90 min
Hot and Raw, With Bones 2 55 min
2.5 and 3 75 min

For processing at above 1,000 ft, see Altitude Adjustments.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish