Pressure canning meat works well.
It does... but following the instructions with the canner tend toward making the meat better for the catz than for stuff I like to make.
I use twice the recommended salt, add an acid and a sugar (I can always rinse it), always raw pack, and shorten the time.
I won't professionally recommend it officially, but those times/pressures/etc... are for worst case scenarios (like lawsuits), and not for making good meat.
I tend to use HAACP procedures at home, so I'm fairly safe, so far.
/johnny