Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
Combine salt, oregano, cumin, and cayenne pepper.
Season prepared meat with seasoning mixture.
Stuff pint jars with ¼ cup onion. Finish with raw seasoned meat, leaving 1 inch of head space.
Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
Process pint jars for 75 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.