Ingredients

Desired quantity of bear, beef, lamb, pork, veal or venison
Salt
Water, broth or tomato juice

Directions

Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones.

Hot pack: Precook meat until rare by roasting, stewing or browning in a small amount of fat. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water or tomato juice (especially with wild game), leaving a 1-inch head space.

Raw pack: Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch head space. Do not add liquid. Adjust lids and process.

For a dial-gauge pressure canner, pints (either hot or raw pack) should be processed 75 minutes at 13 pounds pressure for Wasatch Front altitude (4001-6,000 feet). For quarts, process 90 minutes at 13 pounds pressure.

For a weighted-gauge pressure canner, pints (either hot or raw pack) should be processed 75 minutes at 15 pounds of pressure for Wasatch Front altitude (above 1,000 feet). For quarts, process 90 minutes at 15 pounds pressure.

To use: Since the meat is already cooked, it can be used in soups, stews, barbecue beef, casseroles, etc.