Preparing Salt Pork at Jas. Townsend and Son
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Uploaded by jastownsendandson on Nov 21, 2011
Salt pork was a very popular meat in the 18th century. In this video we explain how to prepare you own.
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Uploader Comments (jastownsendandson)
All Comments (12)
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Started to thaw out some pork hocks from last falls hog, gonna bone them out and salt them down and see what I get. Hopefully some good food.
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is there an advantage to leaving the rind on?
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@trevor6744 It actually kind of depends on your water, believe it or not! You keep adding salt until it leaves some crystals on the bottom of your container. I generally use a big stone-ware pot, so it doesn't take up the taste of aluminium or steel. It takes a LOT of salt, several pounds- I generally make sure to have about 4 boxes on-hand to do brines. Note that I use brine for knife quenching, mostly- after it's been used on the pork or turkey, I boil it to get it clean, then to the shop!
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@WCherokeeW Getting the solution hot allows more salt to be in suspension. As it cools, salt will actually form a slush on the bottom of the container. So, basically- the hot solution allows MORE salt to be in the water, so it can more easily be absorbed. As an added bonus, as we know- boiling kills bacteria, so at least the water is going to go in sterile.
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one would think that boiling water would kinda cook the meat a bit which is what you wouldn't want to do when storing it. like getting the oven too hot when yer making jerky. what is the reason for adding the water really hot and not cold? the salt is what preserves it anyway. does the heat serve a purpose that wasn't mentioned in the demonstration?
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Where's the 18th century haircut?
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@trevor6744 for the brine?
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How much salt did you use?
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Another great video! 2 questions: What kind of salt were you using? When will you show how you built the stove seen in the background?
Shackman1972 3 months ago
@Shackman1972
We used coarse kosher salt. The oven building episode is coming up in 4 weeks or so. Thanks!
jastownsendandson 3 months ago