Pickle for Pork

Ingredients

• a quart of vinegar
• i lb. bay salt
• \ lbs. saltpetre
• 2 lbs. common salt

Method

1. 1

   Rub the leg of pork with treacle, ensuring it penetrates under the skin.

2. 2

   Place in a pan and pour over vinegar.

3. 3

   Baste for three days.

4. 4

   Mix bay salt with saltpetre and rub it in.

5. 5

   Cover with common salt and let it sit for three days.

6. 6

   Stir the pickle daily for a month, then drain the ham, rub with bran, and dry before smoking.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 81. The excerpt below is the record exactly as published.

a quart of vinegar. Baste it for three days, then mix i lb. bay salt with \\ lbs. saltpetre, pound and rub in. Cover with 2 lbs. common salt, and let it remain for three days. O 194 PORK, Then stir up all this pickle, and keep rubbing it in once a day for a month. Drain the ham, rub over with bran, and dry thoroughly before smoking. The pickle can be used for other meat, but the meat must be salted for twenty-four hours, and then drained dry before the pickle is used for it. After two months' use it must be boiled, and can then be used for pickling beef. Pickle for Pork

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