Pygmy

I have cold packed my venison for years with good results...

Most importantly, if you want a good product, it must be clean and free of hairs, fat, bloodshot, etc. .Use only good lean meat.. Save the shanks, neck meatand other less desirable parts for grinding..

I cut the meat into chunks about 1" square... Pack raw into clean jars, leaving a little headspace... No liquid is necessary.. I put 1 teaspoon salt in a quart or 1/2 teaspoon in a pint, but that's optional...Sometimes I substitute beef boullion cubes for salt, and sometimes I put in a small slice from a garlic clove...

Screw the lids down tight and process 90 minutes in a pressure canner...

That's all there is to it..