I never thought of canning meat and do not do canning anyway. 
But, you got my interest up.
I used Google and found a plethora of articles.
One of the most authoritative articles was:
http://www.ag.ndsu.edu/pubs/yf/foods/fn188.pdf
Seems that pressure canning is the trick.
Let us know how it goes.
TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.
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