Grow It! Can It! Eat It!: Meat Canning

Cut raw beef or venison into 2 in. by 2 in. chunks.  Fill sterilized jars half full of meat chunks.  Sprinkle with 1 tsp. beef bullion granules.  Add more chunks of meat, packing as well as possible to 3/4 in. from top of jar.  Place beef suet, about 1-2 Tbsp. on top of meat.  No need to add any liquid as processing will create liquid in jar.  Seal jars and process in enamel canner 3 hrs.  Let stand 24 hrs. until cool on folded bath towels.  Place in pantry or cellar (cool, dry place).