I cooked corned beef that is to be used as sandwiches or tortilla wraps, so
I chilled my freshly corned beef in a Ziplock bag and was thinking about the method of "potting meats" for preservation.
So, what if I left the sliced corned beef in the "jelly" from cooking, (I make my own bonebroths. Hence, the jelly from the corned beef.lard), and topped it off with the fat from the same cooking liquid or, some fresh rendered lard?
Would this work to truly preserve my corned beef? It's coloring, texture, and taste? (I steam my corned beef, and other meats, to reheat them, or wrap them in foil and heat them to the correct temperature.)