Same here, but we don't care for the porkie flavor, so we add a 70/30 ground beef to ours to eliminate the dryness. We also cut a lot into "steaks", london broil size rather than the bigger roasts-only because we don't have the kids around as much any more.
Originally Posted by Tartan
I have never heard of this method of canning before, I wonder if you could do it with beef?
I have at least 3 venison cookbooks. Is there any cut of meat in particular you are looking for recipes for?