Preserving Pork 

Pork can be held fresh for a short amount of time or frozen for a very long time, but preserving pork is a time-honored way of having pork anytime you want it.

Let's start with how to hold it fresh. 

When keeping pork fresh, it must be kept in a temperature range no higher than 38°F. Whether it is bone-in or boneless will determine how long you can keep it before spoilage. Bone-in pork should be stored no more than ten days, and boneless pork can go up to 21 days. Another important factor is the container you use for storage.

Some of the most popular storage options are the airtight sealed packages most pork comes in. These are good for the durations noted above.

The second most popular option is the package from your local butcher or meat shop. Standard foam trays or paper wraps are not airtight and will allow spoilage to start much quicker. I recommend placing these packages inside a sealed bowl or zip-top bag. Storage this way allows you to extend the safe period to about 5-7 days for bone-in pork and 12-14 days for boneless.

Freezing pork is usually done in two main ways. The first involves wrapping in butcher paper, which is fine but still allows air to reach the meat. Over time (6 months to 12 months), this can dry the water out of the surface of frozen meat, causing what is called freezer burn. This results in poor texture, loss of moisture, and diminished taste of the pork. The best way is to vacuum pack pork in an airtight sealed package. These packages can keep pork preserved for 4-5 years unless the vacuum seal is broken.

Salting Pork for Storage 

Many people have forgotten this old technique for preserving pork. Salt curing is perhaps the simplest approach and does not take much time. For this, you need curing salt, brown sugar, and storage containers.

First, cut the pork into four to six-inch chunks. Blend ½ pound of curing salt with ¼ cup of brown sugar; this is enough to cover twelve pounds of pork. Generously coat the pork with this mixture. Then pack the meat tightly into clean containers or jars, ensuring it is firmly packed. Cover the meat with a cheesecloth.

Using the temperature of your home, find a place to store your vessels. Ideally, keep the pork in a cool area around 36°F—no higher than 38°F—and avoid places that could get freezing temperatures. A root cellar is an ideal storage location for this. Leave the meat in this cool storage for at least one month. After that, you can wrap the meat with plastic or cling film and store it throughout the colder months. You now have salt-pork preserved for any occasion.

What is the 6 2 2 rule for pork?

The 6-2-2 rule is a guideline for safely preserving pork by curing and drying processes. It commonly refers to curing the pork in a brine solution for six days, then hanging it to dry for two days, and finally cooking or smoking low and slow for two hours, depending on the recipe. This approach helps ensure the meat is properly preserved and safe to consume.

Cold Smoking and Other Traditional Methods to Preserve Pork

Cold smoking is a traditional way to preserve pork by exposing it to smoke from smoldering wood at temperatures below 90°F. This method adds flavor while drying the meat slowly, which inhibits bacterial growth. It is often used on cuts like pork loin or fatback to create flavorful, preserved meat.

Another traditional method is making fermented sausage, where ground pork is combined with curing agents and spices, then fermented under controlled temperature and humidity. This preserves the meat and develops a tangy flavor.

Rendering leaf lard is also a preservation method where pork fat is slowly cooked down, clarified, and stored. Leaf lard can be used as a cooking fat or to preserve meats in fat-packed confit preparations.

Canning Pork Using Pressure Canning

For longer-term storage without freezing, pressure canning pork is an effective preservation method. Using a pressure canner, cooked pork—such as stew meat or cubes—can be sealed in jars and sterilized at high temperatures to kill bacteria and spores. This creates shelf-stable canned pork that can be stored at room temperature for a year or more.

Pressure canning requires careful attention to process times and jar filling to ensure safety. It's an excellent way to preserve pork when refrigeration or freezing is unavailable.