To Salt a Pig

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for dry pickling
for moist pickling
for pig's cheeks
Instructions (15)
  1. Cut up and clean the pig from all blood.
  2. If to pickle dry, sprinkle the saltpetre all over, especially near knuckle bones.
  3. Then rub the salt on hard with the hand, and press it 1/2 inch thick on all the cut parts.
  4. Then put the pork into the pickle tub dry.
  5. Watch the liquor that oozes out daily and turn the meat.
  6. Take discoloured pieces out.
  7. Give the brine liquor a boil up, and skim at same time.
  8. When, after boiling, the liquor is cold return it to pickle tub and the pig.
If pickled moist
  1. Make a brine of saltpetre and salt, about 1/4 lb. of saltpetre to 8 lbs. of salt and 2 gallons of water.
  2. Dissolve the salt and skim well.
  3. Do not put it to the pork till it is quite cold.
For pig's cheeks
  1. Pickle as above (moist or dry).
  2. Then taken out, sprinkled with oatmeal, and hung up to dry for a month or even 2 or 3.
  3. Soak the meat in cold water 4 hours before you cook it.
  4. Boil pig's cheek just like a ham, with cut vegetables, carrot, onion, celery.
Original Text
To Salt a Pig. Cut up and clean from all blood. If to pickle dry, you will require only 1 lb. of saltpetre to 4 lbs. of salt, for too much saltpetre hardens the pork. Sprinkle the saltpetre all over, especially near knuckle bones, for there it “goes” first. Then rub the salt on hard with the hand, and press it ½ inch thick on all the cut parts. Then put the pork into the pickle tub dry. A liquor or brine will soon ooze out, if soft weather especially. Watch it daily and turn the meat, take discoloured pieces out, give the brine liquor a boil up, and skim at same lime (these skimmings must be thrown away). When, after boiling, the liquor is cold return it to pickle tub and the pig. If pickled moist, make a brine of saltpetre and salt, about ¼ lb. of saltpetre to 8 lbs. of salt and 2 gallons of water. Dissolve the salt and skim well. Do not put it to the pork till it is quite cold. Pig's cheeks should be pickled as above, then taken out, sprinkled with oatmeal, and hung up to dry for a month or even 2 or 3. Soak the meat in cold water 4 hours before you cook it. Boil pig's cheek just like a ham, with cut vegetables, carrot, onion, celery.
Notes
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