I really really appreciate the information in this thread.
So I’m bringing it back to life.
I put up 45 pints last week and will finish up canning venison tomorrow.
I cube the meat and lightly brown it on griddle.
I put one beef bullion cube in bottom of each jar, cram the jar full of meat. Leave 1/2-3/4” headroom.
I do not add any water or anything else.
It comes out of the jar incredibly tender and quite tasty. I make it all the same. If we need more spices or BBQ sauce, we just add it while heating to serve.
Absolutely fantastic meat.
Long term storage.
No freezer space or freezer burn.
I should have been doing this years ago, but better late than never.
Thanks to all for the help and encouragement.
