Curing Back Pork
Ingredients
Directions
Cut the pork into square, uniform pieces.
Mix the rock salt and saltpetre.
Fill barrels with the mixture and add the pickle.
Submerge the pork pieces in the brine to cure.
Allow the pork to cure until ready for handling and selling.
Recipe from a historical cookbook (Internet Archive).
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.
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