This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
As told by Gorden Schaufert (born 1942)
Meat potting is preserving meat in its own grease in a large crock pot.
This is how we did it. Early in the morning Dad killed a pig and started
cutting it up. He gave the pieces to Mom who had the wood stove in the
kitchen hot and ready to cook. She started frying the pork and prepared the
crock pot. This pot was about 18 inches in diameter and 24 inches deep.
Mother washed it, and got it just as clean as she could get it. As the pork
fried, it gave off lots of grease. She took some of this very hot grease
and poured it into the bottom of the crock, sealing and sterilizing the
bottom. Then she put the meat she had just finished cooking down onto this
grease. As she continued to cook throughout the day she added the well
fried meat and covered it with the hot fat that came from the cooking
process. By the evening the pig was all fried up and in the pot, covered
over with a nice layer of lard that had hardened. As the days passed by, we
dug down into the lard to where the meat was, pulled out what we needed, and
put it in the frying pan. We cooked it good a second time to kill any
bacteria that could have possibly gotten into it. Doing this not only
re-sterilized the meat for eating, but melted off all the excess fat. The
meat was taken out of the pan and the fat was poured back into the pot to
seal up the hole we had just made getting the meat out.