When the frost starts to crackle outside, I fill a bucket with snow, pour cold water over it, and mix it to create a slushy consistency. I coat all the seams inside the barrel with this mixture and let it sit for 5 to 6 hours (depending on the temperature). This creates an ice cushion that’s about 5 to 10 centimeters thick. I then place chunks of meat weighing 5 to 6 kilograms on top, followed by layers of the slushy mixture (5 centimeters), alternating meat and slush until the barrel is full. Everything freezes into a solid mass that can be stored anywhere. Rodents won’t even come near the meat. When I need a piece, I cut around the barrel, slice off a layer of meat, remove the ice, and put it in the refrigerator.
The meat retains its flavor and can be stored almost until May. You can also freeze it in other inexpensive containers, like a matchbox or a cigarette box.
For summer storage, I use a different method. This one only works for pork, fatty beef, and lamb. I prepare a strong salt solution (enough for an egg to float in it), fill a two-gallon pot halfway, bring it to a boil, and add chunks of meat weighing 3 to 4 kilograms. Naturally, the boiling will stop, but I wait until the water starts bubbling again and then time it.
After about seven minutes, I take the pieces out, cool them, and place them in another part of the same brine—now cooled. I treat the remaining pieces the same way. I cover the meat with a piece of plywood that matches the diameter of the barrel, place a weight on top, and cover it.
You can store it in a pantry, on a balcony, but it’s best kept in a cellar or a pit in the garden. The meat also retains its flavor and won’t be overly salty.