If anyone has ever done this at home, I want to know what ingredients you used!
You'd want to keep the meat as lean as possible for longevity purposes.
Alternately, when you cook it, you can either skim the liquid fat off the top (use a large spoon) or absorb it with slices of bread (drag it across the surface and they'll soak up the fat).
Assuming you are only doing this for one meal a day, and not eating it for all your meals.
Long time ago working student summer construction jobs in Siberia we had "perpetual tea" going for several months - several electric tea kettles were always on at close to boiling, and we were putting into them, without any selection, whatever green stuff was growing higher than 2 inches - ie. above the moss - in the pine forest around. And I don't remember pulling old stuff ever out, only adding new one into the kettles.
Haven't had it in decades, but ISTR that it was mostly done at Christmas time and usually was cooked for about two weeks.