Cut the meat into 1-inch pieces. Mix the salt with Cure #1. Place the meat in a bowl, sprinkle with the kosher salt and cure #1 mix, and mix well. Cover and refrigerate for 24-48 hours.
Take the meat out of the fridge, sprinkle with the pepper, nutmeg, sugar and caraway, and mix well. (See note 1)
Separate lean meat pieces from fattier pieces. Grind the fatty pieces through a 3/8" (10 mm) plate, add the lean pieces back, add the ice water, and mix well.
Before proceeding, review the detailed guide on how to can meat.
Pack the meat (not very tightly) into 16-oz mason jars, leaving 1/2" headspace.
Wipe the rims, place the lids on top and screw on the bands finger-tight.
Process at 250F (15 PSI) in a pressure canner for 70 minutes (see note 2).
Remove the canner from heat and let it depressurize naturally.
Using a jar lifter, carefully remove the jars and place them on a towel or a cooling rack to cool down to room temperature for about 12 hours.
Remove the bands. Wipe the jars with a damp towel or paper towels. Test the seals.
Store in a cool, dark, and dry place for up to 2-3 years. The most optimal storage temperature is about 35F-59F (2C-15C).