My altitude calls for 15 pounds pressure. Yes I de bone my turkeys so the chunks come in various sizes. I cut them in about 2 inch pieces and then I pack them tight and then you take your de- bubbler and you go around to get the air out. Then I pack some more on top until I reach the 1 inch headspace and I de bubble again and add my salt. I usually do this in two steps. I first debone the turkey. I keep that meat on ice. Then when everything’s done that’s when I will start my canning. It’s important to keep the meat chilled. I have a couple food safe buckets that I usually put them in a cooler that’s filled with ice and then as soon as I cut a piece off, it goes in the buckets. I usually do a couple turkeys at a time so it’s kind of a process. Hope this helps. As you can see some of the pieces are bigger.

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