To Pickle Pork

Ingredients

• pork
• rock salt
• water

Directions

1. Ensure the meat is perfectly cold before salting.

2. Sprinkle rock salt on the bottom of a clean barrel.

3. Layer the pork with the rind down, packing closely, and alternate with layers of salt until all the pork is packed.

4. Make a strong brine by boiling water and salt, then skim and let it cool.

5. Pour the cooled brine over the pork and place a stone on top to keep the meat submerged.

6. Check periodically to ensure the meat is covered with brine to prevent tainting.