When I sat down to write this, I remembered my grandmother. She potted meat like this in 10 gallon crocks. The cooler you could keep the crock, the longer the meat will last. (Basement, cellar, etc), but don’t let it hard freeze or the crock will crack. She lived in an old farmhouse with zero insulation.
Just to be clear….I mean there was NO insulation at all…just lathe and plaster walls and ceilings…35 years ago. She cooked on a wood stove in the kitchen and they had a propane parlor stove. No other heat in the house. The water bucket in the kitchen literally froze every night. The potted meat crock was in the kitchen pantry under the upstairs steps.
The meat lasted until about late April. If the crock cracked from the cold, it was replaced in the spring. It was more important to have the meat all winter than worry about the crock. And, a cracked crock did not affect the cold meat…usually pork chops and pork roasts, and another crock for bacon, because it was surrounded with lard. Let’s find out how to do it.
Bioprepper has a full step-by-step guide on meat potting. Enjoy it!