Meat can be preserved by jugging, the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animal’s own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century.
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Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling… by Christopher Doona, Kenneth
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