To Pickle Pork
From the treasured pages of Cookbook of 1725
Unknown Author
To Pickle Pork
"Take 30 P. of Pork & bone it, then take a 2t. P. of Salt Petre & rub it well, then let it stand an Hour & take the like Quantity of bay Salt, & rub it well. then take Common Salt & rub it well, then put it in a Pan, you must lay the Rine downwards, between every Layer of Pork, there must be a Layer of Salt, & press it close. Another Way. Rub your Meat with coarse Sugar, then take common Salt, & bay Salt, but most of the last, & a little Salt Petre. Season it at a Tinature & Salt your Meat with it very well. & let it lie 4 Days, then take your meat out, & prepare a Pickle of bay & common Salt & Salt Petre, in the proper= tion mentiond before, Strong enough to bear an Egg, boil it well, & when cool, put your Meat in, & Stop your Vessel well up. You may after a Month or two take your Meat out of the Pickle, & hang it on a Rack where Wood fire is made. To put it in a bag is best. Beef or Bacon is thus cured."
Note on the Original Text
Recipes of this era were written with little standardization—weights, measurements, and times were based on experience and local custom. Terms like 'bay salt' refer to a coarse sea salt, often imported, and 'saltpetre' is potassium nitrate, both important for curing and color preservation. Quantities are large, reflecting household or estate-scale preservation. Period spelling (e.g., 'Rine' for rind, 'P.' for piece or pound) may cause confusion, but the instructions are direct, relying on knowledge presumed common at the time.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This recipe dates to around 1725, a time when preserving meat was crucial for survival, particularly during the winter months or on long sea voyages. Pickling with salt and saltpetre protected against spoilage and gave pork a distinctive tang, texture, and pink color—the forerunner of modern bacon and ham. The use of bay salt and sugar reflects the availability and preference for different grades of salt and the early adoption of sugar in British kitchens. The process created pork that could be stored for months or even years, essential before refrigeration.
Historically, large wooden or earthenware pans and barrels were employed, along with wooden presses or stones to weigh down the layered meat. Knives for boning, hands for thorough salt rubs, and possibly cloths for wrapping and hanging were all part of the process. Fireplaces with iron hooks, racks, or beams were used for hanging or light smoking the cured pork, completing the preservation.
Prep Time
4 hrs
Cook Time
0 mins
Servings
40
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 28–30 lb boned pork
- 1 oz saltpetre (potassium nitrate) or curing salt substitute
- 3.5 oz bay salt (substitute with coarse sea salt or rock salt)
- 7 oz common salt (coarse non-iodized salt)
- 1.75 oz coarse raw sugar
- Water as needed for brine (approx. 2.5–3 US gallons)
- Optional: cheesecloth or cotton bag for hanging
Instructions
- To pickle pork in the 18th-century style, begin with 28–30 lb of boned pork.
- For the initial cure, thoroughly rub the meat with 1 oz of saltpetre (potassium nitrate) and let it rest for one hour.
- Next, use about 3.5 oz of bay salt (a historical salt, similar in function to coarse sea salt or rock salt) and rub well into the pork, followed by 7 oz of common coarse salt.
- Layer the pork in a non-reactive container, each rind down, with salt spread generously between each layer.
- Press the layers down firmly.
- Alternatively, rub your pork with about 1.75 oz coarse (raw) sugar, then season with a blend of common salt, bay salt (use more of this), and a little saltpetre; attention to generous seasoning is needed.
- Let the meat cure for 4 days; then make a strong brine of bay salt, common salt, and saltpetre, in similar proportions as before, dissolved in water strong enough to float a raw egg (about 1.5 oz salt per quart water).
- Boil the pickle, cool it, submerge the meat, and seal the container.
- After 1–2 months, remove the pork and hang it in a cool, smoky place, preferably in a cloth bag, to finish curing—with the option to smoke it if desired.
Estimated Calories
350 per serving
Cooking Estimates
Preparing and curing the pork will take you several days, but actual hands-on work is only needed at key steps. You will rub and season the pork first, let it cure in salt, make and apply a brine, and after a month or two, hang the meat to finish curing. No active cooking is required, but preparation and waiting times are significant. Calories are estimated based on an average serving of pickled pork.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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