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Old December 07, 2008, 09:51   #119
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Originally posted by spatin
No. Don't worry about the fat circle floating at the top of the deer meat. As long as you have a good seal it will be fine. I have cooked that down and the fat just melts down into the meat and everything is delicious. Just be sure to cook it down about 15-20 minutes to make sure you kill all those little botulism cells that are waiting to ambush you.
Thanks're comment has me thinking though... I thought all of the pressure cooking killed the botulinum toxin and no further cooking would be required. Basically, you could eat the food cold, right out of the jar (provided it sealed and you cooked it at pressure for the required time.) Are you just recommending that as that is how you do it or is further cooking absolutely required?

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