I would suggest trying a small batch with half the amount the recipe says and see what happens. I can somehow understand where it would do that. Don't even ask me why.
Well, its not canning but I did just process my first deer! We don't hunt but my DH lovvvves venison summer sausage. A deer got hit in front of our house so we called the sheriff and got all the papers so we could have it processed. Checked on prices and changed our minds. It was a button buck so we didn't get a whole lot of meat but I have already made 5 pounds of summer sausage (which is getting rave reviews) and 1 pound of jerky. The backstraps are being used for steaks. Now that we got that done, and I had ground all of the meat up to this point by hand, I bought an electric meat grinder/ sausage stuffer yesterday to finish up the 8 more pounds of meat to grind for more summer sausage. Between the electric grinder, the casing, any seasonings I didn't have, driving 30 minutes to get the hi-temp cheese, the high temp cheese at 4.99/lb, I am quickly becoming the butt of the jokes about why venison cost so much per pound.
How long have you had your all american, and what size is it? Thinking about investing in one. And if you don't mind, PM the recipe for your meatloaf.
Here ya go! Everybody who has tasted it says its as good as professionally processed. I used the pepper jack cheese with no jalapenos for half of it and the other half is just cheddar cheese. The place I had to go to get the hi-temp cheese had both so I just bought both. I have the second batch curing now and will be cooked tomorrow night or saturday morning. We don't have a smoker so I did it in the oven. Also on the recipe, it doesn't say how much liquid smoke to add but I used regular strength and put in two teaspoons. I also just used dry milk in place of the soy flour.
So how exactly do you can meatloaf? Mix up your recipe and can it raw? Do you add all ingredients before you can it (onion, bread or crackers, cheese)?
