Pork, to pickle

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For pickling pork
For another way of pickling pork
Instructions (9)
  1. Having boned your pork, cut it into such pieces as will lie most conveniently to be powdered.
  2. The tub used for this purpose must be sufficiently large and sound, so as to hold the brine; and the narrower and deeper it is the better it will keep the meat.
  3. Well rub the meat with saltpetre; then take one part of bay and two parts of common salt, and rub every piece well, covering it with salt, as you would a flitch of bacon.
  4. Strew salt in the bottom of the tub; lay the pieces in it as closely as possible, strewing salt round the sides of the tub, and if the salt should even melt at the top strew no more.
  5. Meat thus cured will keep a long time.
Another way
  1. Cut your pork into small pieces, of the size you would boil at one time; rub all the pieces very well with salt, and lay them on a dresser upon boards made to slope that the brine may run off.
  2. After remaining three or four days, wipe them with a dry cloth; have ready a quantity of salt mixed with a small portion of saltpetre: rub each piece well with this mixture, after which cover them all over with salt.
  3. Put them into an earthen jar, or large pan, placing the pieces as close together as possible, closing the top of the jar or pan, so as to prevent all external air from getting in; put the shoulder pieces in a pan by themselves.
  4. Pork prepared in this manner will keep good a year.
Original Text
Pork, to pickle. Having boned your pork, cut it into such pieces as will lie most conveniently to be powdered. The tub used for this purpose must be sufficiently large and sound, so as to hold the brine; and the narrower and deeper it is the better it will keep the meat. Well rub the meat with saltpetre; then take one part of bay and two parts of common salt, and rub every piece well, covering it with salt, as you would a flitch of bacon. Strew salt in the bottom of the tub; lay the pieces in it as closely as possible, strewing salt round the sides of the tub, and if the salt should even melt at the top strew no more. Meat thus cured will keep a long time. Another way. Cut your pork into small pieces, of the size you would boil at one time; rub all the pieces very well with salt, and lay them on a dresser upon boards made to slope that the brine may run off. After remaining three or four days, wipe them with a dry cloth; have ready a quantity of salt mixed with a small portion of saltpetre: rub each piece well with this mixture, after which cover them all over with salt. Put them into an earthen jar, or large pan, placing the pieces as close together as possible, closing the top of the jar or pan, so as to prevent all external air from getting in; put the shoulder pieces in a pan by themselves. Pork prepared in this manner will keep good a year.
Notes
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