Pickled Pork
Ingredients
Directions
Pack the fatback pieces into a container.
In a separate bowl, mix 4 gallons of water with 10 pounds of coarse sea salt and 2 ounces of saltpetre for every 100 pounds of meat.
Pour the pickle mixture over the meat in the container.
Cook the pickled pork thoroughly before eating to avoid trichinosis.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fatback
- Supplies the pork fat and meat that the cure penetrates and that is cooked before eating.
- Coarse sea salt
- Draws moisture out of the meat and helps preserve it during curing.
- Saltpetre
- Helps the cured meat keep a pink colour and adds to its preservation.
The step that matters
Cook the pickled pork thoroughly before eating. Trichinella parasites can be present in raw pork and curing does not reliably kill them. Cooking the meat through to a high internal temperature is what makes it safe to eat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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