To pickle Pork

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Bone your Pork, cut it into Pieces, of a Size fit to lye in the Tub or Pan you design it to lye in, rub your Pieces well with Salt-petre, then take two Parts of common Salt, and two of Bay-salt, and rub every Piece well; lay a Layer of common Salt in the Bottom of your Vessel, cover every Piece over with common Salt, lay them one upon another as close as you can, filling the hollow Places on the Sides with Salt. As your Salt melts on the Top, strew on more, lay a coarse Cloth over the Vessel, and a Board over that, and a Weight on the Board to keep it down. Keep it close covered; it will thus ordered keep the whole Year. Put a Pound of Salt-petre, and two Pounds of Bay-salt to a Hog.