With one of the deer I killed yesterday I'm planning on canning. Something I have never done before.(Help!) So my question is can I use any of the deer meat so long as I trim the fat off or do I only use only select cuts of the meat? Such as Hindquarters and backstrap? Can I can the shoulder meat or neck meat? Would I be better off making sausage out of the neck and shoulder meat and then can it? Thanks for your input. Joke: A man and his wife was driving through the country and got lost as just to where they were at, so they stopped at a farm house to ask for directions. The farmer and his wife was setting out under a shade tree shucking corn. The drivers wife seen all the corn the farmers had and asked her husband to ask them what they was going to do with all that corn they had. So the driver asked for directions and then he asked "By the way what are you going to do with all that corn"? The farmers said "Well we eat what we can, and what we can't we can". The driver said "Oh,---okay! So he went back to the car and his wife asked him "What are they going to do with all that corn"? The man said "Well they said they were going to eat what they could and what they couldn't they could"!