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Food Storage: Potting Meat


Potting Meat is a “if everything else fails” method. Potting meat is an ancient food storage technique that worked for thousands of years. Unfortunately, the USDA recommends against this process because of the potential for botulism. Personally, I would rather pressure can meat – it is a much safer, however crocking meat is still used as a culinary practice still used in France. Potting (also known as crocking) meat is a process where meat is fully cooked and then placed in a sterile ceramic container and then covered with melted fat. When the fat solidifies, the crock is covered and stored in a cool and dry location.
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