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Parent Post: Long-term Winter Meat Storage
H
hyokkim
·
3/2/2026, 6:01:37 AM
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I used to do similar ways to prepare both sealing flavored lard, and crispy pork, using 'Mao's Red braised Pork''. https://www.youtube.com/shorts/mXSgf-lc1W4 To make it last a lot longer, I just put on a low braising heat for a long time, until the most fat renders out, leaving the meat crispy both inside and out, but with pleasant 'hard' chew, like caramel candy bar without the stickiness. Basically, a delicious meat/flavored pork candy. Submerged in those delicious herbal/spice infused broth/lard/oil, and sealed with lid at the top, it would become shelf-stable, lasting several months at least. A lot easier to prepare than the above method.
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D
drewmac
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3/2/2026, 12:16:06 PM
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Great ideas thank you! 🙏
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H
hyokkim
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3/3/2026, 7:23:38 AM
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Ideally, one would have to lift the lid about once a day, for a few minutes, and let the inside air out, so as to prevent moisture accumulating, and making it prone to mold growth.
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