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How To Infuse One Meat Into Another

flagoldflagold AbbevillePosts: 495 Deckhand
Not much seen or done anymore - a technique from my father, used it on venison, I use it with corned beef: 1. your time is based on main (longest time) meat to be cooked.  Slit the meat enough to insert sausage (or other target meat).  Pressure cook for the time it takes to cook your main meal and the infusing meat (flavor) will be infused.  If the sausage is salty you won't need any salt - hot - you won't need additional pepper, etc.  https://youtu.be/oeZr3-aHqlw
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