Name: Bean Pork
Ingredients: jowl pork, trimmed and cut into square pieces; 30 pounds coarse salt; full strength pickle

Bean Pork

Ingredients

jowl pork, trimmed and cut into square pieces
30 pounds coarse salt
full strength pickle

Directions

Prepare

Trim the jowl pork and cut it into square pieces.

Pickle

Fill a barrel with full strength pickle.
Add 30 pounds of coarse salt to the barrel.

Ship

Ensure the total weight at shipment is 204 pounds net or 206 pounds out of pickle.

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.

Explore the science

What each ingredient does

Jowl pork: Is the meat being cured and preserved in the brine.
Coarse salt: Draws out moisture and seasons the pork, helping preserve it during curing.
Full strength pickle: Brine that cures the pork and carries the salt into the meat.

“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.