Col. Marty'S Cold Pack Deer Meat - cooking recipe

Ingredients

deer meat, cut in cubes
salt (1/2 tsp. per qt.)
pepper (1/2 tsp. per qt.)
1 or 2 garlic cloves per qt.

Preparation

After cutting deer meat into cubes, pack into quart jar, sprinkling salt and pepper throughout.
Add 1 or 2 garlic cloves to each quart.
Remember to leave 1 inch headspace before sealing. After sealing place quart jars in cold water bath.
Start timing after water boils.
Cook for 4 hours.
After time is up, remove jars from water and allow to cool in a draft-free area.
Do not re-tighten bands! This makes a quick dinner idea.
The meat cooks in its own juice.