To Fickle Pork
Ingredients
Directions
Prepare the pork
Remove all ribs from the pork.
Cut the pork into pieces of about 3 lbs each.
Pack the pork tightly in a barrel.
Salt the pork well with coarse sea salt.
Pickle
Boil a strong pickle made of coarse sea salt.
Let the pickle cool.
Pour the cooled pickle over the meat.
Place a weight on top to keep the meat submerged.
Do not add saltpetre if you want the pork to keep its flavor.
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
- Is the main meat that is cured and preserved by the salt brine.
- Coarse sea salt
- Draws out moisture and seasons the meat, helping preserve it during pickling.
The step that matters
Keeping the meat fully submerged in the cooled pickle. Any pieces left above the brine can spoil or dry out, because salt only preserves meat it fully contacts. Pressing with a weight keeps the surface covered throughout the pickling.
“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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