I've pressure canned deer, beef, pork, chicken, and fish. All of it starts off packed in the jars RAW, yes raw, with some seasoning. Pressure canned at >10 lbs of pressure for 90 minutes. When canning raw meat, it produces it's own juice from the cooking, so you don't want to add much liquid (if any) to the jars. I've never canned cooked smoked meat, but there isn't any reason you couldn't, just follow the same time and pressure guidelines in the Ball Blue Book - book of canning. Canning meat is perfectly safe as long as you do it correctly.
Here is a website from Presto Canners discussing raw pack, or hot pack - http://www.gopresto.com/recipes/canning/meat.php