Canning meat was just brought up on the cooking section. Awesome way to make fast meals and use up those tougher muscles you don't care for but don't want to spend the extra money on having it ground up and made into something. We can about 50% of every deer I think. I cut the back straps up, and take some of the more tender hind quarter muscles for roast and such but I'm lazy and hate preparing roasts or just frankly don't have time anymore so I've started canning most of my venison. Here is the link. http://huntingnet.com/forum/camp-coo...ml#post3460097 WCL