Salt Cured Pork

Ingredients

• a baking pan
• a large flat spoon
• two applications of salt

Method

1. 1

   Heat salt in a baking pan in the oven, until it is thoroughly hot, then rub it in the fleshy side of the meat with a large flat spoon.

2. 2

   Be sure to keep the salt hot.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 200. The excerpt below is the record exactly as published.

SALT CURED PORK 293 To Diy Sugar Cure Meat For 400 lbs meat allow 10 lbs salt, l^^ lbs each black pepper and brown sugar, and 4 ozs saltpeter. Mix well together and rub each piece of meat well with this mixture, using the hands, about 5 or 10 minutes. Do not pile up the pieces of meat, but lay them out on a board or table, skin side down, in a cool place, but not cold enough to freeze. Let them stay there 4 to 6 weeks, after which they will be ready to smoke. After smoking wrap them in. clean, sweet hay then put them in muslin sacks, and hang in a cool, dark place. — [Mrs. A. W., Mo. Dry Cured Pork For each 100 lbs pork use 5 lbs salt, 2 lbs sugar and 2 ozs saltpeter. Mix well and divide into three parts. Rub the meat thoroughly with a third of the mixture at intervals of 3 days, packing very closely in the barrel, and reversing the order of the pieces at each rubbing. If there is a good deal of meat, it is easier to have two barrels, putting the meat into one, as it is taken from the other, and pouring over the little liquid, if any forms. After the last rhbbing let it lie for 10 days in the barrel, when it will be cured and ready for smoking. While curing, the meat must be kept in a cool and moist place, and unless it can be, it is best to use the brine method. — [F & H. Salt Cured Pork Heat salt in a baking pan in the oven, until it is thoroughly hot, then rub it in the fleshy side of the meat with a large flat spoon

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