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Pickled Pork

This recipe uses saltpetre, which may pose food safety risks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pickled Pork

Ingredients

Directions

  1. Ensure the pork is fresh and sweet.

  2. Rub each piece thoroughly with plenty of coarse sea salt.

  3. Layer the pork in a glazed earthenware pan, adding salt between each layer and on top.

  4. Cover with a cloth and place a weight on top to keep the pork submerged in the brine.

  5. Seal the pan with a tightly fitting lid to prevent air from entering.

  6. If properly pickled, the pork will last for 18 months to 2 years.

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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