Select 1 whole sirloin tip (or any large roast, spare ribs, steaks, chops or stew meat), cut into small chunks (about 1 1/2 or 2 in. cubes or jar-length 1-inch thick strips). Cut meat across the grain.

Bear, beef, lamb, pork, veal, or venison may be used.

Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones.

Hot pack:

Precook meat until rare by roasting, stewing, braising or browning in a small amount of fat or roast in oven. Meat may be seasoned by sauteing in garlic and onions.

Add 1 teaspoon of salt per quart to the jar, if desired. Fill hot jars with meat chunks (do not pack tightly) and cover with boiling broth, water, de-fatted meat drippings or tomato juice (especially with wild game), leaving 1-inch headspace. Remove air bubbles and adjust headspace, if needed. Wipe jar rim clean with a damp paper towel and adjust two piece lids.

Process pints for 1 hour 15 minutes and quarts for 1 hour and 30 minutes at 10 lbs. pressure. Be sure to vent canner for 10 minutes (after steam is escaping) before closing the petcock or adding the weight.