I suppose it is 'probably' ok if you stick with the soup canning rule of half solids and half liquids in each jar. Otherwise it could easily be too dense for safe canning. Especially with the meat and the residual fats.

But bottom line is it is an untested recipe with an unknown pH and density so it is a do-at-you-own-risk sort of thing.

Dave

Yes "digdirt" you are right. I totally agree with you it's probably all right.