Another way of preserving meat other than making jerky or smoking it is called Potting. This is one of the ways people preserved meat prior to refrigeration.
Cook your meat. Liquify a large quantity of fat.
Sterilize crockery type jars. ( Porcelain, stoneware, ceramic jars with the tight fitting lid held in place by a wire retainer)
Place a layer meat in the bottom. Cover with liquified fat. Add another layer of meat, cover with fat.
Keep this up until the jar is full, and the top layer is fat.
Close jar.
To Use:
Open and scrape off the layer of fat to get to the meat, leaving the next layer of fat intact to keep the meat below "fresh". Store in a cool place.
If you've never had potted meat, you're in for a rare treat!
Personally, I'd only use the stuff in soups and stews.
