Pickled Pork

Ingredients

• a tub, largest at the bottom and tapering to the top
• a layer of salt
• a large stone jar that will hold five or six gallons or more

Method

1. 1

   Pack meat edgewise in layers with salt, filling interstices with salt.

2. 2

   Fill with pure water.

3. 3

   For small amounts, cover the bottom of a jar with salt, pack side meat in strips, cover with salt, and pour over a strong brine until covered.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 562. The excerpt below is the record exactly as published.

Pickled Pork. — Some put it up successfully in this way. Take a tub, large- est at the bottom and tapering to the top, large enough to hold the year's supply ; when packed as it should be, the meat will not rise to the top, the CURING MEATS. 645 slant of the tub holding it down. It should be packed edgewise, in regular layers, as solid as possible. After putting a layer of salt in the bottom of the tub and pounding down the meat with a maul, fill the interstices with salt; then alternate layers of meat and salt till the tub is full. Fill up with pure water. If the barrel is sweet, the salt pure, the meat sound, there will oe no damaged pork, nor will skimming and scalding the brine be necessary to have sweet pork the year round. For putting down a small amount in a stone jar, completely cover the bottom of a large stone jar (one that will hold five or six gallons or mor

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