Pickled Pork

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
for curing
Instructions (15)
  1. Bone the pork.
  2. Cut the pork into pieces of a size suitable to lay in the pan in which you intend to put it.
  3. Rub your pieces first with salt-petre.
  4. Then rub the pieces with two pounds of common salt and two pounds of bay-salt, mixed together.
  5. Put a layer of common salt at the bottom of your pan or tub.
  6. Cover every piece of pork over with common salt.
  7. Lay the salted pieces of pork one upon another as evenly as you can.
  8. Fill the hollow places on the sides with salt.
  9. As your salt melts on the top, strew on more.
  10. Lay a coarse cloth over the vessel.
  11. Place a board over the cloth.
  12. Put a weight on the board to keep it down.
  13. Cover it close.
  14. Strew on more salt as may be occasionally necessary.
  15. The pork will keep good till the very last bit.
Original Text
Pickled Pork. BONE your pork, and then cut it into pieces of a size suitable to lay in the pan in which you intend to put it. Rub your pieces first with salt-petre, and then with two pounds of common salt, and two of bay-salt, mixed together. Put a layer of common salt at the bottom of your pan or tub, cover every piece over with common salt, and lay them one upon another as even as you can, filling the hollow places on the sides with salt. As your salt melts on the top, strew on more, lay a coarse cloth over the vessel, a board over that, and a weight on the board to keep it down. Cover it close, strew on more salt as may be occasionally necessary, and it will keep good till the very last bit.
Notes
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