The gauge setting is based on your altitude. It is 10 for me. For water level in canner and processing time I used the canner instructions which IIRC were the same as those given to me by the woman who gave me her recipe. It is just so easy and the meat is very moist on its own. You can make a great cold beef sandwich.
Is your meat also moist after cooking it twice or is it relying on the broth for moisture?
I just use it for soup so I don’t know.