Pork, Pickled

Ingredients

• leg of pork
• shoulder of pork
• belly of pork
• head of pork
• feet of pork
• dry salt
• brine (No. 7)

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Sprinkle the meat with dry salt and let it sit for 24 hours.

2. Drain the meat and prepare enough brine to cover it in a tub or pan.

3. Ensure the brine is 1-2 inches above the meat and place a weight on top.

4. The belly can be cooked in a few days; the head and feet in about a week; the shoulder in two weeks; and the leg can be pickled for a month for Mock Ham.