Sweet Pickle for Pork

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Here’s an old Wyoming recipe. The measures are for 100 pounds of pork, but they can be scaled down for smaller amounts. Before applying the pickle, the meat is rubbed with dry salt and packed in wooden barrels or wooden boxes.


  • 7 gallons water
  • salt
  • 3 pounds sugar
  • 2 ounces saltpeter
  • 1 ounce ground red pepper


    Put the water in a large pot and dissolve salt in it until it will float an egg. Stir in the remaining ingredients and bring to a boil. Let the brine cool, then pour it over the salted pork. Let stand for 10 days. Drain off the brine, bring it to a boil, let it cool, and pour it over the pork again. Cook the pork as needed.