To Salt Pork
From Buckeye cookery, 1892
Serves 1
Use soft water for the brine.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 277. The excerpt below is the record exactly as published.
cut the sides into strips crosswise; cover the bottom of a barrel with salt, and pack in the pork closely edgewise, with rind next the barrel: cover each layer with salt, and proceed in like manner until all has been put in. Make a strong brine sufficient to cover the pork (soft water is best, and there is no danger of getting it too salt), boil, skim and pour into the barrel while boiling hot. Have a board cut out round
Cook this with the app: pantry check, scaling, and the assistant.