STRIPS, CUBES OR CHUNKS OF MEAT
Bear, beef, lamb, pork, veal, venison
Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for one hour in brine water containing one 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 one 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 1-inch headspace.
Raw pack -- Add one teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.