I pack the meat into either pint or quart jars and add a dash of pepper and half a beef bouillon(sp) cube for quarts and a quarter for pints. You don't have to add peepr or the beef cubes. I just like the final product by doing this. Process at 10 pounds of pressure for 75 minutes for pints and 90 minutes for quarts. Make sure the jars are clean, sterile and warm before adding to the pressure canner. Adding cold meat to the jars and then putting directly into the canner can cause them to break.
Good luck. You will like the results.
My son went on a tear this year and harvested a doe and buck with bow and gun so we have a lot of venison. Just finished canning 7 qts. Easily recipe is to cut up onions and mushrooms and put them into a slow cooker along with 2 qts of canned venison. Add a cup of beef bullion if you raw packed the meat without liquid and simmer. Makes great hot beef sandwiches.
I did a couple of jars of BBQ beef the last time I fired up the pressure canner. It was great. Do you brown your meat cubes before canning or do you just cold pack with the onions, garlic & sauce? I cold packed with good results.
Didn't get a deer this year but I troll the bargain bin at the grocery store for meat that's about to exceed its Sell Date. Good cheap way of getting meat for canning.
There was that time I ate to much venison chili before a deer hunt. It cost me about 30 minutes under a Hemlock tree in the swamp. I happened to have my coveralls on with about 6" of snow on the ground.