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Clear Shoulder Butt Pork

A preserved pork shoulder butt cured in pickle and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Clear Shoulder Butt Pork

Ingredients

Directions

Prepare

  1. Remove the neck bone from the shoulder butt pork.

Pickle

  1. Fill a barrel with full strength pickle.

  2. Add 30 pounds of coarse sea salt to the barrel.

Check weight

  1. 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

Coarse sea salt
Seasons and preserves the pork by drawing out moisture and firming its proteins.
Full strength pickle
Brine that carries salt into the pork and keeps it evenly covered during curing.

“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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