Packing Pork in Salt

Ingredients

• clean, coarse salt
• the sides into strips crosswise
• strong brine of salt and cold water

Method

1. 1

   Hang the pork in a cool place overnight.

2. 2

   Cut into strips and pack in a clean barrel with salt.

3. 3

   Make a strong brine and pour it over the pork while boiling hot.

4. 4

   Cover with a board and a clean stone.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 197. The excerpt below is the record exactly as published.

PACKING PORK IN SALT 289 Cut all the large bone out of the meat and then pack the beef in the barrel tightly. Cover with a hardwood board that will fit down in the barrel, put a clean, heavy stone on it, and it is ready for the pickling brine, which we make as follows: To 2 gals water add 3 lbs salt, 1 lb sugar, 1 oz saltpeter, and 2 tablesp baking soda. Make as many gallons as you need, adding the same ingredients to every 2 gals water. Put in a boiler, boil, skim well, and pour boiling hot over the beef. Be sure the brine covers the beef well — yes, more than covers it — as it will soak in the beef some. If you should ever need to add more brine, do not put it on hot — that is only done the first time. — [Farmer's Wife, Colo. To Pack Pork in Salt The pork should hang in a cool place over night. Be sure that all the animal heat is out of it. Cut the sides into strips crosswise. Cover the bottom of a perfectly clean barrel with clean, coarse salt, and then pack in the strips of pork closely, edgewise, with the rind next to the barrel. Then fill the crev- ices in between with salt, and cover the top of the layer with salt, and proceed in this way until the pork is all in, or the barrel is filled. Make a strong brine of salt and cold water

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