LOCATION: Recipes >> Preserving Meats >> Salt Pork
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Salt Pork
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Salt Pork
1 slab fresh side
4 oz prague powder #1
2 1/2 lbs salt
Paprika (for polish style)
Remove skin from side and cut in half. cut the side in half. Mix
the above ingredients, omit the paprika if you want plain salt
pork. Rub the mixture well into the meat, lay one piece in a plastic
or SS container on a thin bed of cure. Top with another layer of
cure. Place the other half of the side on top of the first one,
and add the remaining cure so they are covered. Make more cure if
needed. Place in cooler for a week. Take meat out and we work,
rubbing will with mix. Place in cooler for one more week. remove
side and wash with luke warm water, then cut into pieces and re-pack
in salt. Treat this as it is, uncooked pork. Kept in cure & salt,
this product will keep form months and months in the cooler.
If you want the polish style, but the halves in quarters and allow
to dry for 2-3 hour. Rub pieces with a good grade of paprika allowing
as much as possible to adhere to the meat. Place the meat in the
smoker at 75 degrees for 24 hours until it turns a bright brick
red. Remove and store in cooler. Vac packing is the method I use
for storage.
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