To Pickle Pork
Ingredients
Directions
Cut the pork into pieces that fit in your powdering tub.
Rub each piece all over with saltpetre.
Mix one part coarse sea salt and two parts common salt, then rub this mixture on each piece.
Place the pieces closely together in the tub and sprinkle a little salt over them.
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
- Pork
- The meat being cured, which the salt mixture penetrates and preserves.
- Saltpetre
- Preserves the meat and helps give cured pork its characteristic pink colour.
- Coarse sea salt
- Draws moisture out of the pork and seasons it during curing.
- Common salt
- Draws moisture out of the pork and seasons it during curing.
The step that matters
Rubbing the salt mixture onto each piece. Salt must reach every surface and the pieces must be packed closely, because uneven coverage lets the meat spoil. Salt draws out moisture and slows bacterial growth.
“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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