I need some advice about pressure jarring moose in BBQ sauce. Has anyone done this before? Ideally I'd like a "BBQ pulled pork" type product where I can pop the lid and throw it in a sandwich and much down.
I have been reading about this and have yet to find a clear example of someone doing this.
Important to that that I've already cooked the moose (mostly trimmings) in BBQ sauce in the crock pot. I've been cycling the moose through two crock pots all week while I've been at work.
My concerns are with Bolulism contamination but have read that I should add citric acid and will look for some today. Also, I'm concerned that the BBQ sauce will really burn when cooked under pressure and it will turn out pretty terrible, probably ruining a few jars.
I can always just put the stuff in bags and vac seal it but I am out of freezer space and was looking forward to having some of my moose in jars. From what I have been reading I should have probably left the sauce out of it, boiled the moose then jarred it. BBQ sauce could have been added later.
So.....think I can safely and somewhat deliciously pressure jar this or should I vac seal it find a way to free up some freezer space? Any experience with this type of thing?