Cut beef or deer into cubes or small steaks. Scald and wash jars. Roll up steaks into tight rolls. Place into jars lengthwise. With cubes, fill jars full to top with meat. Place 1 teaspoon salt on top of meat for quart, 1/2 teaspoon for pint, if desired. Use no water. Put on lids and tighten. Submerge jars, boil for 3 hours, less for pressure canner. Take out of water, retighten lids and let cool and seal. Deer tastes like beef. Can be used for noodles or most anyway. Has good flavor.