Kentish Mode of Cutting Up and Curing a Pig

Ingredients

• two gallons of salt
• two pounds of saltpetre
• one pound of coarse sugar
• two pounds of bay-salt

Method

1. 1

   Put aside the hams and cheeks to be cured by themselves; salt the feet, ears, tail, and eye-parts for immediate eating.

2. 2

   Mix saltpetre, sugar, and bay-salt, rub the pork with them, pack in a pickling tub with salt between layers.

3. 3

   If brine does not cover the meat in a fortnight, boil a strong brine and pour it over.

4. 4

   Keep a weight on the meat.

5. 5

   It will be ready in 3 to 4 months.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 238. The excerpt below is the record exactly as published.

KENTISH MODE OF CUTTING UP AND CURING A PIG. To a porker of sixteen stone Kentish weight (that is to say, eight pounds to the stone, or nine stone two pounds of common weight), allow two gallons of salt, two pounds of saltpetre, one pound of coarse sugar, and two pounds of bay-salt

Cook this with the app: pantry check, scaling, and the assistant.