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To Pickle Pork
To Pickle Pork is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving pork by brining in a mix of salt and saltpetre for long-term storage. The full recipe is presented here and I hope you enjoy this classic British version of: To Pickle Pork.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 weeks brining)
Serves:
8
Rating: 
Tags : Pork RecipesBritish Recipes
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume
Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO PICKLE PORK.
833. INGREDIENTS.—1/4 lb. of saltpetre; salt.
Mode.—As pork does not keep long without being salted, cut it into pieces of a suitable size as soon as the pig is cold. Rub the pieces of pork well with salt, and put them into a pan with a sprinkling of it between each piece: as it melts on the top, strew on more. Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine. If excluded from the air, it will continue good for nearly 2 years.
Average cost, 10d. per lb. for the prime parts.
Seasonable.—The best time for pickling meat is late in the autumn.
Modern Redaction
Ingredients:
pork
0.5g saltpetre per 1kg pork
salt
Method:
Cut the pork into pieces of suitable size. Rub all over with salt (add 0.5g saltpetre per 1kg pork into this salt) then pack into a non-reactive dish, adding them as layers and sprinkling each layer with salt as you finish adding it.
Scatter more salt on the top then lay over a coarse cloth, place a board on top and weigh this down. This ensures that the top of the pork is always below the level of the brine. As the top surface of salt dissolves, scatter more salt. If excluded from the air and stored in a cool place, the pork will keep good for a very long time.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.
