This sounds almost too good to be true and, to some extent, it is. The good news is that you can purchase Cassareep, it seems, in the U.S. which means you can then use this idea to preserve meat but it appears that it’s a continual process of adding more Cassareep (and more meat) to the mix time and time again.
Doing so does make this an “indefinite” preservation process but I am calling FOUL here because my feeling is that this should be something which you can do once and you’re good, not something you have to do over and over again. Buy a good and you’ll find better ideas, in my opinion.
That said, it may still be worthwhile to understand how another culture preserves meat and maybe you’ll even find a new recipe to try:
“Native Indians of South America used this root to make a black juice called Cassareep that preserves meat for long periods of time.
What is sure is that the PepperPot was their freezer. The PepperPot was was the pot where