Pork, to Pickle

Ingredients

• pickling tub
• one part bay salt
• two parts common salt
• rub each piece over with saltpetre
• a little sugar

Method

1. 1

   Cut the pork into pieces that will lie in the pickling tub; rub each piece with saltpetre, then rub with bay salt and common salt, lay them close in the tub, and throw salt over them.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 395. The excerpt below is the record exactly as published.

PORK, to Pickle. — Cut the pork in such pieces as will lie in the pickling tub ; rub each piece over with saltpetre ; then take one part bay salt, and two parts common salt, and rub each piece well; lay them close in the tub, and throw salt over them. Some use a little sal prunella and a little sugar

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