Salt Or Pickled Pork

Cooking Instructions

Cut into pieces 6 inches square: Fat back or other thin pieces of fat pork

Rub each square well all over with: Pickling Salt, page 569

Pack the salted pork tightly in a clean crock and let stand 12 hours. For each 25 pounds of meat, mix and cool the following brine: 2-1/2 lb. salt

1/2 oz. saltpeter, see comment below

4 quarts boiling water

Pour the cooled brine over the meat to cover. Store the pork weighted and covered at 35 to 38 until ready to use Keep refrigerated and use within 3 weeks.

Wine Pairing(s)

Schloss Saarstein Riesling Kabinett

Willi Schaefer 'Graacher Domprobst' Riesling Auslese

Jakoby-Mathy 'Balance' Riesling

Carl Reh Riesling Spätlese 'Bernkasteler Kurfurstlay'

Thorn-Clarke 'Milton Park' Chardonnay

Peter Veit 'Piesporter Goldtropfchen' Riesling Kabinett

Box Star Chardonnay

Lindemans Reserve Chardonnay

Trevor Jones 'Boots' Shiraz

Simon Hackett Shiraz