KISS. That is my method for deer canning. I process all of the cuts I want, Backstraps, fish eyes, steaks, and roasts.
Everything else gets chunked into 1/2 in cubes.
Into pint jars, (cleaned and boiled) with a bit of boiling h2o, a clove of garlic, and 1/2 tsp of canning salt (a little goes...