Considering canned meat products are usually recommended to be "cubed or strips" when pressure canned, I would cube/strip then smoke for 15 minutes (In my previous experience) and pressure can 1 jar.... just for a test... then taste for smoke and spices etc.... modify the recipe and try 1 more jar.... etc.... It would be a shame to can a bunch of meat you didn't like...
Try browned, non browned, with gravy (as several recipes recommend)....
Have you read the "accepted" canning instructions from the USDA etc .???
http://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html
Try browned, non browned, with gravy (as several recipes recommend)....
Have you read the "accepted" canning instructions from the USDA etc .???
http://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html