Meat Potting: An Almost Forgotten Skill Worth Rediscovering

[Sanders]

Potted meat or meat potting began as a way to preserve meat before the age of refrigeration. Meat potting is preserving meat in it’s own grease in a large crock pot.

http://www.bioprepper.com/2016/06/09...rediscovering/

[10 Bears]

Kind of like S P A M, but not really.

[hangfire]

Naa.

[aviator]

I know the country folks used to do that years ago. Kill a pork, cook it and pour the grease over the meat, it will last for a while, but don't ask me how long that while is.

[5knives]

Potted meat?

Yup!

When your only refridgeration is a 30 foot deep dry well and a covered bucket wirh a lid and enough light rope to raise or lower the container.

Like my Grandparents farm.

Pork usually, IIRC.

Don't recall any ever going bad, but it would have gone to the dogs and the hogs if it did. Bacon and Hams got smoked of course, pork, beef and chicken preferably got canned. Salt was not spared in either preservation process.

Lot of meat on a pig, and the major part got smoked or canned, potted was where the small bits and pieces went. Nothing got wasted, (yep, including the blood ).

potted or canned, hot over potatos or even just thick slabs of homemade bread made for a good meal.

Good post, brought back some great memories from "the good old days" Thanks!

Regards,
...

[aviator]

Funny thing is they never worried about Cholesterol levels either.

[Czubek]

Canning is still a lot more preferred in this house. It's a little more work, but the end result is you don't have to worry so much about the quality of the canned meats. If there is a problem, you know it right away, because you'll have loose or popped lids. With potting, you still have to have a pretty cool place to store it any length of time. Another plus to canning, you can usually eat the canned goods out of the jar or can, if you had to.

Brian

[Wraith]

Originally Posted by aviator

Funny thing is they never worried about Cholesterol levels either.

Yep, back in the old days people where always doing something there was no sitting on your ass doing nothing like there is today. Practically ever thing had to be done by hand and the only worrying people did about food back than was if there was enough to eat.

[ColonelKorn]

Lips and peckers.....mmhmm.

[Pogo]

Originally Posted by 5knives

Potted meat?

Yup!

When your only refridgeration is a 30 foot deep dry well and a covered bucket wirh a lid and enough light rope to raise or lower the container.

Like my Grandparents farm.

Pork usually, IIRC.

Don't recall any ever going bad, but it would have gone to the dogs and the hogs if it did. Bacon and Hams got smoked of course, pork, beef and chicken preferably got canned. Salt was not spared in either preservation process.

Lot of meat on a pig, and the major part got smoked or canned, potted was where the small bits and pieces went. Nothing got wasted, (yep, including the blood ).

potted or canned, hot over potatos or even just thick slabs of homemade bread made for a good meal.

Good post, brought back some great memories from "the good old days" Thanks!

Regards,
...

My grandpa made potted meat. He also always had a big crock of kraut and a slab of salt pork hanging in the shed.

He ate all of that fattening food but there wasn't an ounce of fat on him.

[baboon]

My dad use to talk very fondly of the pork chops that came out of the crock.

[RetVet]

I'll stick to canning. We use reusable lids, so it's not like we need to buy new lids every time a jar of something gets canned.

[CZ-75A]

You'd pay extra for this if the chef called it by its French name, confit.

[baboon]

Originally Posted by CZ-75A

You'd pay extra for this if the chef called it by its French name, confit.

When I use to goose & duck hunt those leg 1/4's were great confit.