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Venison meat

Cut up venison into approximately 1 1/2 inch cubes. Soak venison overnight in salt water. Next day rinse venison and drain on old towels or something absorbent. Pack quart jar 3/4 full. Add about 1/4 to 1/2 teaspoon salt. Don't add any liquid, it makes its own broth. Seal cans and boil in canner 4 hours in water bath.

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