I've never canned just meat, but I've done dishes that have meat in them...like chili. It was pretty much the same as any other canning job and turned out great! The last time I got a deal on chicken, I dehydrated it. It turned out great and is good in soups and casseroles and such. But if you want to do just the meat to have as itself in a meal, pressure canning is the way to go. As long as you end up with a good seal, you're good to go 
