The most important fact about canning venison is that the better the meat you put into the jar, the better the meat will be that comes out of the jar. You need to trim all of the tallow, as even a tiny piece will taint the whole jar, tendons and blood shot meat will do the same, take your time and use good quality clean meat and you will not be disappointed.
This is so true. Same with smoked salmon. Brightest freshest fish make the best smoked salmon. As far as the canning goes, yes we brine it and do everything like we are smoking it. Put it in the smoker and when it about 1/2 of what you think is done, take it out and can it.
