preserving?
Potting is no longer done for good reason. It’s just not an approved way of preserving meat, considering our present technology. This information is given here for three reasons: a. Save the skill from being lost in a rapidly changing world. (There are fewer old timers every day.) b. Help people realize it is an option (in very hard times). c. Preserve our heritage. [Potted pork (rilletes) is a common technique in France, Belgium, and Germany; in the UK, potted beef and shrimps potted in butter are delicacies. And if you substitute shred- ded meat of duck or goose, potted in its own fat, you have a confit.–LEB] Should you want to give it a try, go ahead. If you follow these instructions you will probably have good luck. Remember when you re-heat your meat, cook it good a second time to kill any bacteria that might have gotten into it. If it starts to smell bad, don’t mess around with it, but throw it away. Finally, always pull your potted meat out with a very clean utensil, not your f
