Brine for Salt Pork
Ingredients
Directions
Make the brine
Dissolve salt and saltpetre in boiling water.
Allow the brine to cool.
Cure the pork
Submerge the pork in the brine.
Store in a clean, hard wood barrel or large stone jar.
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
- Salt
- Draws water out of the meat and slows spoilage by bacteria.
- Saltpetre
- Helps cure the pork and keeps its colour during curing.
- Pork
- The meat being preserved; the brine penetrates it slowly over time.
The step that matters
Allow the brine to cool before adding the pork. Boiling brine would start cooking the surface of the meat and change its texture, so it should be cool before the pork goes in.
“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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