This recipe is a literal DREAM🤩! No liquid needed. Pack the jars cold. Shelf stable for years. Aaaaand the meat turns out delicious and super tender? Heck ya! Here’s how to make it: 1) Cube up some venison and remove excess fat (the neck is great for this, but any other tidbits from processing works) 2) Tightly pack cold, cubed venison into sanitized pint jars, leaving 1” headspace 3) Add 1/2 tsp salt and a garlic clove on top 4) Process in a pressure canner for 75 min at 10 lbs of pressure (*m