I think wet pickled meat has to be consumed by
spring, but dry salted meat can last for years.
If the meat has some sort of skin or casing, you can keep it longer than
a year in a tightly closed jar or crock. We've done this at home, have
noticed some change in the texture, but it tasted ok and none of us died,
so I guess they were good;) The longer it stood, the stronger the
pickled taste, and I imagine that there would be a point where it would
be too-too, if you know what I mean.
Have no idea at all though if sausages would have been pickled in period.
YIS Yana of Coldwood
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