Pickle for Pork
Ingredients
Directions
Make the brine
Boil the mixture of four gallons of water, one and a half pounds of sugar, six pounds of salt, and two ounces of saltpetre.
Skim the mixture.
Brine the pork
When cold, pour over pork.
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. See the original page.
Explore the science
What each ingredient does
- Salt
- Seasons the meat and helps preserve it by drawing out moisture.
- Sugar
- Balances the saltiness and adds mild sweetness to the cured pork.
- Saltpetre
- Helps the cured pork keep its pink colour during curing.
The step that matters
Let the brine cool completely before pouring it over the pork.. Hot brine can partly cook the surface of the meat and start the curing unevenly, so waiting until it is cold lets the salt and sugar penetrate gently and evenly.
“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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