Start reading information you can find on the internet
eg
https://en.wikipedia.org/wiki/Meat_preservation
I think That the freezing is the best method applying for preservation of meat and meat products, where the shelf life of frozen meat is up to 12 month or more.
It depends on the application and the intended market. Combinations of salting, curing, smoking and drying may still be valid methods for some products under some situations. Pasteurization, sterilization, refrigeration and / or freezing all have their advantages under certain market conditions. Aseptic processing of bulk emulsified and meat-ingredient based products is one of the emerging methods that could positively affect the international trade in muscle foods, since the current long term preservation methods compatible with long distances and large volumes of trade present limitations to expanding the international marketplace.
hello dr.
Start out the same way you do for salt preserving by cutting the fresh pork into slabs. Next, you need to pack the pork into a sterilized container like a crock or jar. Dissolve 1 pound of pickling salt and 1/2 cup of brown sugar in 3 quarts of water.
Deep Freezing is the best method for preserve meat and their products
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