Salt Pork
Ingredients
Directions
Cover the bottom of a barrel with ½ inch of coarse sea salt.
Place a layer of pork in the barrel and cover it with 1 inch of salt.
Repeat layering pork and salt until the barrel is full.
Pour in enough strong pickle to fill the barrel.
Pack the pork tightly and ensure it remains 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.
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