§ 52. Snow Packing
Snow packing is a method that can be used only in localities where snow and continued dry cold weather prevails during the winter months. The carcass should be cut into steaks, roasts, and boiling pieces. All trimmings for the table should be made before freezing the meat. Lay the pieces out to freeze. Be sure they freeze solid to the center. In the bottom of a box large enough to hold all the meat, pack a layer of snow. Put in a larger of the frozen meat, packing in such a way that the pieces do not touch each other. Cover with a layer of snow, and continue with alternate layers of meat and snow. Set the box in a room where it will not be subject to changes in temperature. For convenience, it is well to pack the steaks in one section or end of the box, and the roasts and stews in another. The meat will then be but little disturbed when a supply is taken from the box. Only snow should be used in packing. Be sure the meat is frozen solid before packing, and it will keep through the winter, unless the weather gets very warm. In preparing the meat for the table, it should not be thawed out too rapidly.