Beekissed
Mountain Sage
You can also just cut your meat thin and across the grain, it doesn't have to be ground. I actually prefer just the strips as it slows the boys down a little and they may have to chew a few times before they inhale! 
Coopy, nothing special, really, for the canned venison. We just add a tsp. of salt and add boiling water to the top of the meat and don't pack the jars too full, but one can just about put any spice they desire in there. I would like to try some with garlic and pepper this year. I've heard of some folks who use beef boullion cubes in theirs but, since I don't soak my meat in water, or water and salt at all, mine has plenty of flavor all on its own. I don't want my venison to taste like beef, I want it to taste like venison!
Coopy, nothing special, really, for the canned venison. We just add a tsp. of salt and add boiling water to the top of the meat and don't pack the jars too full, but one can just about put any spice they desire in there. I would like to try some with garlic and pepper this year. I've heard of some folks who use beef boullion cubes in theirs but, since I don't soak my meat in water, or water and salt at all, mine has plenty of flavor all on its own. I don't want my venison to taste like beef, I want it to taste like venison!
