To Pickle Pork
Ingredients
Directions
Rub each piece of pork all over with saltpetre.
Mix 1 part coarse sea salt and 2 parts common salt, then rub the salt mixture well onto each piece of pork.
Lay the pieces closely in a pickling tub and sprinkle a little salt over them.
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
- Is the meat being cured, so it becomes firm and preserved as the salt penetrates.
- Saltpetre
- Helps preserve the pork and gives it the characteristic pink curing colour.
- Coarse sea salt
- Draws moisture out of the pork and seasons it while helping preserve the meat.
- Common salt
- Draws moisture out of the pork and seasons it while helping preserve the meat.
The step that matters
Rub the salt mixture well onto each piece of pork. Salt must cover every surface evenly. Where it is missed, the meat can spoil or cure unevenly, because salt only preserves the pork where it penetrates.
“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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