To Cure Bacon for Larding, Braising, &C.
Ingredients
Directions
Cure
Rub the salt well over the pork.
Stack the pieces on boards, laying them as close as possible.
Place boards with a heavy weight on top.
Leave in a dry, cool place for about a month.
Dry
Hang up to dry without smoking.
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
- Fatty meat that becomes the cured bacon, supplying the fat that makes it rich and tender when cooked.
- Pounded salt
- Draws moisture out of the pork and preserves it during the long cure, firming the meat.
The step that matters
Rubbing the salt in well. Salt must reach every part of the pork to cure it evenly. Patchy salting leaves spots that spoil or stay underseasoned during the month-long cure.
“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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