What a way to kick off the new year. Since I had the day off, I figured I'd make a day out of processing a doe shot yesterday. Out of the blue I thought we could finally try canning some meat as it sounds so good.Saved a few cuts that had some tendon running through them and shanks too, figuring that the canning process would break down the connective tissue. Tried a small batch of only 7 pint jars since this was really just a test for next year. Kept it simple and canned raw with no browning, water or anything. The only seasoning added was a 1/2 TS of powdered beef bullion in 5 pints and 1/2 TS of salt in 2 pints, figuring if the basics were good seasoning could be added later. Right now the pressure is falling and have to wait for things to cool off. It's pretty fun, as I've never canned anything before, although the wife cans vegetables. Almost forgot, while waiting for the canning process to finish a rack of deer ribs made it on the grill. They turned out surprisingly good with a little hickory wood smoke. Between the processing, canning, and grilling, I'm whooped! If anybody has any specifics or recipes on canning meat, I'd love to hear them.