Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 25 Pounds of Pork
  • An Ounce of Saltpetre
  • Coarse Salt Suffici


Pork should be pickled about twenty hours after killing. It is pickled always in sufficient quantity to last for some time, for if proper care is taken, it will keep one year after pickling; but it may also be pickled in small quantities of three or four pounds at a time, reducing other ingredients in the recipe according to quantity of Pork used. To twenty-five pounds of Pork allow one ounce o