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:
Seems that pressure canning is the trick.
Let us know how it goes.
"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), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.