Salting Pork

Ingredients

• Salt (coarse sea salt)
• Pork
• Strong brine (water and salt mixture)

Directions

1. Cover the bottom of a barrel with 1 inch of coarse sea salt.

2. Place a layer of pork in the barrel and cover it with ½ inch of coarse sea salt.

3. Repeat layering pork and salt until all pork is used.

4. Pour strong brine over the pork, ensuring it is fully covered.

5. Pack the pork tightly with the rind side down.

6. Keep the pork submerged under the brine using a clean inner cover and stones.

7. If scum forms, pour off the brine, scald it, and add more salt.

8. Old brine can be boiled down, skimmed, and reused.