During processing of Beef Ragout I have made another meat in jars -
Ground Pork/ Beef in jars.
I have got a recipe for mix of pork and beef but because Ken requested something with moose meat then I got -

-so it is - 50% pork butt, 25% beef, 25%bison meat.
Pork butt ground by plate 6 mm, beef round aye - 3 mm plate, bison - unknown(probably 3 or 4.5 mm plate)
125 g/kg of meat -pork skin (boiled for 30 min, cooled down and grounded twice by 3 mm plate)
sea salt 14 g/kg of meat , cure #1- 1.5 g/kg
black pepper - 1.5 g/kg
allspice - 0.5 g/kg
paprika 3 g/kg
cayenne pepper 0.5 g/kg
sugar 1 g/kg
basil 0.5 g/kg
nutmeg 0.5 g/kg
granular garlic 0.5 g/kg
Meat and spices mixed together -

Jars filled ( 1/2" space left under top of jar)

Canning process was a little different for these jars ( they were canned before Beef Ragout).
There were 16 jars in two levels in canner, water - 3" high on bottom of canner, cover was in place from beginning of heating process. Weighted valve was in place after around 10 min of boiling of water. then 70 min. at 10 Lb.
Because i have installed an tire air valve in my canner then I can cool it down in cold water
keeping up air pressure inside canner without worrying of juice leaking. Also 100% of jars vac closed.
As today they looks like -

Finally - canned mix looks like this -

I'm jelly lover in these meats - but jelly in canned meat can be also not that visible by adding up to 5 % of meat weight - potato starch.
Inside meat looks like -

IMO - too much paprika and hot peeper - fat is almost orange, meat is tight because of beef, taste is good. I'm using it for sandwiches.