Old-School Food Prep: Potting Meat for Long-Term Storage

When I first started learning about emergency food storage, potting was definitely not on my radar. I mean, we have freezers and pantries packed with cans – why would we need this old-fashioned technique?

But then I thought about it: if there’s ever a time when the power goes out, or if we’re stuck at home for longer than expected, that frozen stash isn’t going to last forever. I did change my mind about SPAM for food storage, so why not this too?

That’s where meat potting comes in. It’s not the first method I would have thought of, but after researching it, I can see why it’s such a gem for long-term meat storage.

What is Potting?

Potting is a way to preserve cooked meat by storing it in a pot (or jar) with a layer of fat on top. That fat acts like a seal, keeping out air and bacteria. This technique has been used for centuries to keep meat fresh for months at a time. Think of it like making your own little meat jar that doesn’t need a fridge.

The process isn’t complicated. You cook your meat, pack it into a container, pour melted fat over it, and let it set. That’s pretty much it! The fat hardens into a protective barrier, so as long as you keep the pot in a cool, dark place, the meat stays safe and tasty.

Short History of Potting

Potting has been around for hundreds of years. Back in the day, people didn’t have freezers, so they had to get creative. In Europe, especially in England, families would prepare meats like pork, duck, and beef, then pack them tightly into jars or pots. They’d melt fat (usually lard or tallow) and pour it over the meat to create that airtight seal. 

Picture rows of clay jars in a pantry, filled with food to help families get through winter or hard times. It’s comforting to think that they were practicing a form of self-sufficiency that we’re now trying to reclaim in our modern kitchens.

Another old-school food that makes a great food storage item is pemmican! 

Why Potting is Perfect for Preppers

As a mom, I love the idea of having food that doesn’t rely on a freezer or complicated canning process. With so many food preservation options, it can be overwhelming, but I like those that have simplicity.

Here are a few benefits of potting that make it appealing for emergency prep:

• No Freezing or Refrigeration Needed: Once potted, the meat can sit at room temperature for months as long as it’s sealed with fat.
• Nutrient Preservation: Potting keeps the nutrients intact, and because the meat is cooked and sealed, it retains a lot of its original flavor.
• Convenience: Having shelf-stable, ready-to-eat meat is a huge timesaver. Just warm it up, and you’re good to go.
• Natural Preservation: Potting doesn’t rely on chemicals or preservatives. The fat itself is enough to keep the meat safe and tasty.

Important Note: Potting Isn’t a “No-Refrigeration” Method for Modern Times

One key thing to keep in mind is that potting meat was developed in a time before electric refrigeration. Back then, families would store their potted meats in cool, dark places like cellars, where the temperature stayed lower. While potting does create a protective seal, it doesn’t keep meat safely preserved at room temperature like modern canning or vacuum-sealing methods can.

For safe storage, even potted meats need to be kept in a cool, dark environment – ideally a basement, cellar, or at least a refrigerator. Potting can give you several months of storage, but only if you keep it in a space that’s consistently cool. 

For best results, I recommend transferring any potted meats to the fridge, especially if you’re not using them within a couple of weeks. If you’re aiming for longer storage, refrigeration is key to avoid potential spoilage.

What Meats Work Best for Potting?

The best meats for potting are those with some fat, as the fat layer itself is essential for preservation. Some good options are:

• Pork – Lasts around 6-12 months and is rich in flavor.
• Duck – Its high-fat content makes it ideal for potting, lasting about 6-9 months.
• Beef – Depending on storage, it can stay fresh for around 6 months when potted.

Lean meats like chicken breast can be trickier because they don’t contain enough fat on their own, so you’d need to add extra fat. However, chicken thighs or drumsticks might work better if you’re set on potting chicken.

Foods to Skip for Potting

While potting is great for meats, some foods just don’t do well in fat-based preservation:

• Fish: Fish spoils faster and doesn’t handle potting well unless it’s cooked and preserved in other ways, like confit.
• Vegetables and Fruits: Potting is specifically for meat, so for veggies, stick to pickling, canning, or fermenting.
• Very Lean Meats: Without enough fat, lean cuts can dry out, so they aren’t the best choice for potting.

How to Get Started with Potting at Home

Potting at home is fairly straightforward, but you’ll need a few things on hand:

1. A Good Pot or Jar: Choose one that’s heat-safe and has a good seal.
2. Rendered Fat: Lard or tallow works best for creating the fat seal.
3. Meat: Start with pork or duck if you’re new to potting.
4. Seasoning: Salt is essential, and herbs like rosemary, thyme, or pepper can add extra flavor.

Step-by-Step Potting Process

Let’s break down how to pot at home, step-by-step.

1. Cook Your Meat: Start by thoroughly cooking the meat. You can roast, slow-cook, or pan-fry it. Season with salt, pepper, and any spices you love.
2. Prepare the Fat: Melt lard or tallow on the stove until it’s liquid. This will be the fat you’ll pour over the meat to seal it.
3. Pack the Meat into Jars: Shred or chunk the cooked meat and pack it into your container. Leave a bit of space at the top for the fat layer.
4. Pour on the Fat: Carefully pour the melted fat over the meat, making sure it covers the top by about half an inch.
5. Seal and Store: Once the fat cools and hardens, cover the jar with a lid, and store it in a cool, dark spot.

Essential Safety Tips for Potting

Potting is straightforward, but safety is key with any food preservation. Here are a few tips to make sure your potted meat stays safe and fresh:

• Use a Thick Fat Layer: The fat needs to fully cover the meat to keep out bacteria.
• Inspect Before Eating: Check for cracks in the fat or signs of spoilage. If anything smells off, it’s better to be safe and discard it.
• Store in a Cool Spot: While potting doesn’t require refrigeration, keeping it cool extends the shelf life.
• Reheat Before Serving: For extra safety, reheat potted meat before eating, just to ensure it’s thoroughly warmed.

Easy Potting Recipes to Try

If you’re curious to give potting a try, here are some simple recipes to help you get started:

Herbed Potted Pork

This classic recipe is packed with savory herbs, making it a perfect go-to for easy weeknight meals or a prepared backup in your pantry.

Ingredients:

• 2 lbs pork shoulder or pork belly (the extra fat helps with flavor and preservation)
• 1 tbsp salt
• 1 tbsp black pepper
• 3-4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped (optional, for extra depth)
• 1.5 cups lard or rendered pork fat (enough to cover the meat completely)

Instructions:

1. Cook the Pork: Preheat your oven to 325°F (160°C). Rub the pork shoulder with salt, pepper, garlic, rosemary, thyme, and sage. Place the seasoned pork in a roasting pan, cover with foil, and roast for about 2-3 hours until fully cooked and tender.
2. Shred the Meat: Once the pork is cooked and slightly cooled, shred or chop it into bite-sized pieces. This will make it easier to pack into jars or pots.
3. Pack into Jars: Place the shredded pork into clean, sterilized jars, packing it tightly but leaving about an inch of space at the top for the fat layer.
4. Add Fat: Melt the lard or pork fat on the stove over low heat until it’s completely liquid. Pour the fat over the pork until it covers the meat by at least ½ inch.
5. Cool and Store: Let the jars cool at room temperature until the fat solidifies. Seal with lids, label, and store in a cool, dark place. This potted pork can keep for up to 6-12 months.

To Serve:

Heat a portion of the pork in a pan to warm it up, and enjoy it with crusty bread, on rice, or as a quick protein addition to soups and stews.

Spiced Potted Duck

This recipe takes advantage of duck’s naturally rich flavor, pairing it with warm spices like cinnamon and cloves. It’s comforting and delicious, perfect for cooler months when you need something hearty.

Ingredients:

• 2 lbs duck legs or duck breast (fatty parts are best)
• 1 tbsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp black pepper
• 1 tsp smoked paprika (optional, for added depth)
• 1.5 cups duck fat (or lard if you don’t have duck fat)

Instructions:

1. Season and Cook the Duck: Preheat the oven to 325°F (160°C). Rub the duck with salt, cinnamon, cloves, black pepper, and smoked paprika. Place the duck in a baking dish, cover, and roast for about 2 hours until tender.
2. Shred or Chunk the Meat: Once the duck is cooked and has cooled a bit, pull the meat off the bones and shred or chop it.
3. Pack into Jars: Pack the duck meat into jars, pressing down so it’s nice and compact, and leave room at the top for fat.
4. Add Fat: Melt the duck fat on the stove and pour over the duck meat until it’s covered by about ½ inch.
5. Cool and Store: Allow the jars to cool at room temperature, then seal and store in a cool, dark place. This spiced duck can last around 6-9 months.

To Serve:

The spiced flavors are perfect with warm sides like mashed potatoes or roasted veggies. Heat the duck in a pan before serving, or use it as a luxurious addition to pasta or grain bowls.

Traditional Potted Beef with Mustard Seeds

This potted beef recipe has a tangy twist with mustard seeds and a splash of vinegar, making it ideal for pairing with sandwiches or topping salads. The mustard seeds add a slight crunch and an unexpected layer of flavor.

Ingredients:

• 2 lbs beef chuck or brisket
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tsp mustard seeds
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce (optional, for added umami)
• 1.5 cups beef tallow (or lard, if preferred)

Instructions:

1. Prepare and Cook the Beef: Preheat your oven to 325°F (160°C). Rub the beef with salt, pepper, mustard seeds, apple cider vinegar, and Worcestershire sauce if using. Place in a roasting dish, cover, and cook for 2-3 hours until tender.
2. Shred or Chunk the Beef: Once the beef is cooked and slightly cooled, shred or cut it into small pieces.
3. Pack into Jars: Pack the beef into sterilized jars, pressing it down so it’s compact, and leave about 1 inch of space at the top for the fat.
4. Add Fat: Melt the beef tallow and pour it over the beef, covering by at least ½ inch.
5. Cool and Store: Let the jars cool until the fat solidifies. Seal and store in a cool, dark place. This potted beef will keep for about 6 months.

To Serve:

The tangy, spiced flavor pairs well with crusty bread for sandwiches or as a topping for baked potatoes. Reheat in a pan before serving, or enjoy as-is for a quick meal.

Understanding the Risks: Botulism and Other Concerns with Potting

While potting is a time-tested method, it’s crucial to know about potential health risks, especially botulism. Botulism is a type of foodborne illness caused by Clostridium botulinum, a bacteria that can grow in low-oxygen environments – exactly the kind that potting creates under that layer of fat. The bacteria produce toxins that can be deadly, so it’s essential to take extra precautions when storing and handling potted meat.

Despite these risks, potting can still be a useful way to add variety to your food storage methods – as long as it’s done with care. Many of us feel a sense of connection to past generations when we try these methods, and it’s satisfying to know we’re using time-honored techniques. But food safety is key, especially when we’re preparing for the long haul.

So if you’re interested in potting, give it a try! Just remember: potted meat needs a cool storage spot, careful preparation, and a good dose of caution.