[Twinkie]

I forgot to add that when you pour the sausage grease
over the cooked sausage patties, it will cool, harden &
totally seal the patties for storage. - Also, corn
cleaned & kept on the cob will keep in a fairly salt
brine (cover the corn with the brine to store; then you
can cut it off the cob or boil it as needed).

[antidisestablishment]

I was going to say that people used to store meat packed in butter or lard. Placed in a deep container and covered in lard or butter, meat will last indefinitely in an anaerobic environment. It’s not a common storage method today, but was used for centuries before refrigeration. The top layer of fat may go rancid, but the rest will be fine.

This won’t work in very hot environments as the fat has to solidify, and you don’t want meat floating in the grease.