New-england Salt Pork
Ingredients
Directions
Prepare the pork
Scald the pork carcass to remove bristles.
Cut the carcass into desired pieces.
Cure in brine
Pack the pieces in a barrel with coarse sea salt.
Cover the pork with cold water.
Place a heavy stone on top to keep it submerged.
If salt dissolves in 2-3 days, add more salt.
Ensure there is always more salt than the water can dissolve.
Let the pork cure for about 6 weeks.
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 carcass
- Provides the meat and fat that become the cured salt pork.
- Coarse sea salt
- Draws out moisture and seasons the pork, preserving it during curing.
The step that matters
Keep extra salt in the barrel. Salt must stay undissolved so the brine remains saturated. If the salt dissolves, the brine weakens and the pork may not cure safely, so more salt is added.
“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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