Pork, Pickle for
Ingredients
Directions
Make the brine
Boil the common salt, salt prunelle, saltpetre, loaf sugar, and coarse sea salt in 2 gallons of water for 30 minutes.
Skim the liquid well and let it cool.
Once cold, pour it into a tub.
Cure the meat
When adding meat, place a weight on it to keep it submerged in the brine.
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
- Common salt
- Seasons the meat and draws moisture out, helping preserve it in the brine.
- Saltpetre
- Helps keep the meat's pink colour during curing.
- Loaf sugar
- Balances the saltiness and adds mild sweetness to the cured meat.
The step that matters
Skim the liquid well and let it cool. Skimming removes impurities that rise as the brine boils, and cooling it fully before adding meat keeps warm brine from partly cooking or spoiling the surface of the pork.
“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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