cut deer into 0.75" cubes, cold pack into jar til it necks down...add tablespoon of salt. get canner to 10lb and start timing for 90min.....turn the heat off and let the canner cool and loose pressure on its own. Meat will make its own juice, however I did have some that was cut a few days and lost a little moisture, and had to add maybe a 1/4-1/2cup of water before put them in the canner in order to get enough juice. Either way, if the lid seals, it wont matter. Just flip the jar over an hour or so before you eat and exposed meat will rehydrate.