Home-Brined Pork

Preparation info
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

This is not exactly your most popular store-bought item, but we feel it has a place here as a substitute for the often synthetically flavored, water-filled hams and shoulders that one encounters too frequently in today’s markets.

This time-honored method of pickling meat makes a new animal of the pig. It acquires a totally different flavor and texture from fresh pork—as different as Canadian bacon is from fresh pork loin. As with the other recipes for meats cured in brine, there is