Canning fatty foods is pretty easy, but I just have a personal thing against it. My mom, my grandmother, and my great grandmother would never can meat at all, because they felt it was somehow dangerous, and I guess that just sort of rubbed off on me. I've dehydrated lots of meat, but it's not something you can do with fatty meats.

Years ago, i did a thread on making pemmican, but I can't find it now. When I get time, I'll do another topic on it.

Onward and upward,
airforce