Did you just can this meat or has it been sitting on the shelf? It does look questionable - if it's been on the shelf I would recommend tossing it.  But, if you just canned it and followed research based recipes, it might just be part of the fat (mold wouldn't form this quickly) - but of course, I can't be certain, and neither can you without testing.
But, if you give me more details, I can maybe discern a little better.