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Like all prepared foods, the flavour and texture of home canned meats is largely dependent upon the quality of the original product. Always start with top quality, fresh meat.
Select lean cuts of good quality meat. Excess fat may cause meat to develop a strong flavour and can cause seal failure. Cut meat across grain into uniformly sized slices or cubes, suitable for cooking. Trim away gristle, bruised spots and fat. Do not let meat stand in water.
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