Pawildman

I agree with Big Guy...Pressure canning is the safe way to do it....I do mine at 15 lbs. pressure (due to my elevation) for 75 min. for pints. I do, however, believe the original poster asked for cold pack method, which to me says water bath. I have friends and some relatives who use this method, and have for years. Not that I agree with it, but it's how they have been doing it. Usual prep deal...meat into cubes, tsp. of salt added, meat 1" below top of jar. Lids screwed on tight, placed in boiling water bath for 3 hrs. Nobody has gotten sick from it yet....