1. Debone meat from deer and remove all fat, skin, etc you don't want to eat.
2. Cut meat into 1" squares.
3. Put un-cooked meat into quart size canning jars.
4. Add 1 t-spoon of salt on top of the meat.
(This is all you have to add. Everything else is to taste.)
5. Add seal and screw on lid and tighten.
6. Put in pressure cooker.
7. Add water to cover 3/4 of the jar(s) in the cooker.
8. Put lid on cooker and secure into place.
9. Cook until the pressure is at 10 -15lbs. No less than 10 no more than 15.
10. Once pressure reaches this, keep it there for 45 minutes.
11. Let pressure drop and cooker cool.
12. Take out the jars and make sure they are sealed. Discard unsealed jars.
**Make sure jars are not cold before this. As long as they are at room temp. they will not bust.
The meat is good for 3 years now. Once you cook it you will be amazed at the amout of juice that is in the jar