The worst cuts of venison make the best canned meat. Shanks, ribs, neck meat. My wife dips pieces of meat in flour, fries it in oil in caste iron pan. Salt and pepper.

She also uses canned venison in vegetable soup.

That in my opinion won’t make a bit of difference in the end. Hardly anytime I canned meat did I end up with liquid covering the meat in the jar. There is no air in the jar. You have created a vacuum in the jar by canning. I remember years ago when we first tried canning. We were scared to death we would blow up the house or go to all that work and have it either go bad or become inedible. Don’t be afraid, go for it, when you open that jar of canned beef, pork, deer, bear or whatever you will say “we have to make more of this next year”. Good Luck

Jars will be fine without liquid over the meat.

Just canned 30 pints of liver and scraps from deer season for the wife's pet fox, one more load to do. Used to cook it down and freeze but took up to much room. I have a gauge on my canner but very seldom does it vent any steam. Mike

Half tsp canning salt & slice of onion in bottom of quart, pack with meat, I don't cube just pack it in, don't leave much head space as it cooks down, add slice onion and half tsp canning salt on top. Ten pounds ninety minutes. I'm usually doing bear but have done nearly all meats.

You can place canned meat in fridge and scoop off any fat that rises to top when you're ready to eat if wanted but we leave it in anymore. Dump in sauce pan, get meat really hot, slotted spoon remove meat, make gravy out of what's left in pan serve over rice usually with a sprinkle of garlic powder on top. Awesome stuff.

I really want to start canning I bought a canner this fall just haven't tried it yet. I do have a bunch of whole frozen rear whitetail quarters we have to butcher down yet so think im gonna get some jars and lids. does anybody have a favorite place to order stuff from?

If you are pressure canning, which you must do for meat, salt does not make things safer. Its for taste.
Your instruction manual and plenty of official websites confirm this. Under "Raw Packing" meat. The point of pressure canning at appropriate pounds and times is to thoroughly cook meat at 240 degrees. Nothing survives in the jar, and youve created a vacuum seal. Salt is fine to add. I add beef bullion to mine, which makes it pretty close to beef in flavor and gives me more flexibility for using however later.

Sorry, can't help on the ordering. I buy my stuff in bulk at the Amish.

I cubed about 100$ of beef and canned it with my new canner, i guess the best one has screw down lid, American canner? 5-700$

I have a Presto 23 quart Pressure canner.You can get them for $110.

Thats what mine is, i gave 59-69$ for it at farm store

One of my favorite uses for canned venison is as a sandwich spread. Drain off the liquid, shred the meat with a fork, then add mayo, pickle relish, and mustard. Mix it all up and you're good to go.

Just canned six pints of steelhead trout. Turned out great. I tried it a little different and cold smoked for a couple hours before canning. I always add a tablespoon of salt and have added a tablespoon of ketchup,mustard,and hot sauce.

We always called that a doe salad sandwich.

https://www.conyeagerspice.com/montreal-burger-steak-rub/
i throw a tablespoon of this in and a slice of onion.
we did chicken breasts this year also. can you say stir fry? mmmmm!