To Pickle Pork
Ingredients
Directions
Rub the sides of the pork with common salt.
Lay a thin bed of salt in a tray and place one side of pork in it.
Sprinkle the top with salt to cover it, then place the other side on top and sprinkle it as well.
Let the pork sit for 2-3 days, rubbing the salt in well.
Cover the pork with the remaining ingredients and rub them in as the salt begins to dissolve.
Turn the sides frequently and ensure they are covered with brine.
The pork will be ready to use in 6-8 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
- Common salt
- Draws moisture out of the pork and forms the brine that preserves it.
- Coarse sea salt
- Adds salt to the cure, drawing out moisture and helping the brine form.
- Saltpetre
- Helps the pork keep its pink colour during the long cure.
- Coarse brown sugar
- Balances the saltiness and adds sweetness to the finished pork.
The step that matters
Keep the pork covered with brine. Salt draws water out of the meat and dissolves into it. If the sides are not kept submerged and turned, exposed areas can spoil before the cure has penetrated evenly.
“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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