Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 25 Pounds of Pork
  • An Ounce of Saltpetre
  • Coarse Salt Sufficient to Make a Brine
  • 12 Bay Leaves
  • 2 Dozen Onions
  • 12 Cloves
  • 6 Allspice


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 of saltpetre. Pulverize thoroughly and mix with a sufficient quantity of salt to thoroughly salt the Pork. Cut the Pork into pieces of about two pounds, and slash each piece through the skin, and then rub thoroughly with the salt and saltpetre mixture till the meat is thoroughly penetrated through and through. Mash the cloves very fine and grind the allspice; chop the onions. Take a small barrel and place at the bottom a layer of salt, then a layer of coarsely chopped onions, and sprinkle over this a layer of the spices and minced bay leaves. Place on this a layer of the Pork; pack tightly; then place above this a layer of the salt and seasonings, and continue with alternate layers of Pork and seasonings till all the Pork is used up. Conclude with a layer of the minced herbs and spices and have a layer of salt on top. Cover the preparation with a board on which a heavy weight must be placed to press down the meat. It will be ready for use in ten or twelve days.