from the book, Butchering, Processing and Preservation of Meat by Frank G. Ashbrook Good lard has so many uses, it is so digestible, and forms a foundation for so many tasty dishes that it pays to render and store it with extreme care. It is also a satisfactory preservative for meat if only fresh meat is used and if precautions are taken to keep everything clean and sterile. Cook meat as you would cook it for serving. Place it in a dry, sterilized crock and cover immediately wtih hot lard. Cover with clean wax paper and place on this a crock cover or plate. Store in a cool, dry place. Do not keep meat packed in lard during hot weather unless the storage place is always cold. When meat is removed from the crock, be sure to pack down the remaining meat and cover it again with melted lard so that no air will reach it. It is better to store this meat in small crocks than in large ones, for then it will not be disturbed so often. Roast pork, pork chops, pork steaks, and sausage patties can be cooked and preserved in lard. Yesterday I finally got to try this method. Since I am having to diet and lose weight I am having to do away with some of the foods I have around the house. Well I happen to have a brand new 1 pound roll of sausage in the frigerator so I decided to experiment with it. Instead of using a crock I used a widemouth pint canning jar. I fried up the sausage in small patties and just almost got all of it in the jar. As I was frying the sausage patties heated up the lard to hot degrees and poured over each patty as I placed them in the jar. I then placed a ring and a new lid on the jar. When the jar cooled enough the lid popped. NOCK! So this coming summer the first chance I get to go camping I will take this jar with me and see how good it is. Thought I would share this with you who would like to know different ways of preserving foods.