To Pickle Pork
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 lb saltpetre
- salt
Instructions
- As pork does not keep long without being salted, cut it into pieces of a suitable size as soon as the pig is cold.
- Rub the pieces of pork well with salt, and put them into a pan with a sprinkling of it between each piece: as it melts on the top, strew on more.
- Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine.
- If excluded from the air, it will continue good for nearly 2 years.