Pickled Pork

Ingredients

• Pork, cut into pieces
• 2 pounds common salt
• 2 pounds coarse sea salt (formerly 'bay salt')
• Saltpetre

Directions

1. Bone the pork and cut it into pieces.

2. Rub the pieces first with saltpetre, then with the mixed salts.

3. Place a layer of common salt at the bottom of a tub.

4. Cover each piece with common salt and layer them evenly.

5. Fill any hollow spaces with salt.

6. As the salt melts, add more salt on top.

7. Cover the vessel with a coarse cloth, then a board, and place a weight on the board.

8. Cover tightly and add more salt as needed to keep it preserved.