Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three handfuls of salt on the bottom of the barrel
- three handfuls of salt over each layer of the pork
- 10 gallons of cold water in a keg
- two-thirds fat
- one-third lean
- five inch pieces
- 35 ibs
- three hand- fuls of salt over this layer
- 2 ibs
- 30 ibs
Directions
Mess Pork is made from the sides of well-fattened hogs, split through the backbone, and cut in strips about six inches wide.
Mess Pork Short Cut is made from the backs of prime hogs, split through the backbone, backbone left in, and bellies taken off; cut into pieces six inches square.
Clear Back Pork is made from the fat part of the backs of prime hogs, being free from lean and bone, even in thickness, and cut into pieces about six inches square.
Family Pork Lean is made from the top of shoulders, when cut into California Hams. It has one-half of the blade bone in, and is about two-thirds fat, and one-third lean.
Clear Bean or Butt Pork is made from the fat cheek or jowl, cut square.
Clear Brisket Pork is made from the Briskets of prime medium weight hogs, ribs removed and pieces cut about five inches wide.
Bib Brisket Pork is made from the Briskets of prime medium hogs, ribs left in, and cut into pieces about five inches wide.
Loin Pork is made from the end of the back next to the Ham, with both lean and fat, and has a portion of the tail bone in.
Pig Pork: Light selected boneless Bellies cut into five inch pieces, trimmed square.
Belly Pork: Selected heavy weight Bellies, cut into five inch pieces, with ribs left in.
Extra Short Clear Pork is made from the sides of
hogs, with the loin and backbone removed, and the
Belly ribs left in, cut into strips five inches wide, squared at each end.
Lean End Pork is made from selected medium weight Kib Bellies, cut into strips five inches wide.
DIRECTIONS FOR CURING BARRELED PORK.
(Copyrighted; Reprint Forbidden.)
Never pack more than 190 Ibs. of pork in an ordinary pork barrel.
First: — If it can possibly be obtained, it is always best to use coarse rock salt, or coarse evaporated salt, which is made especially for this purpose; but if coarse salt cannot be obtained, any salt will answer the purpose. In packing it is necessary to use 35 Ibs. of salt for each barrel, over and above the salt used in the brine.
Second: — Take a perfectly clean pork barrel, and throw three handfuls of salt on the bottom of the barrel.
Third: — Put in a layer of pork; throw three hand- fuls of salt over this layer.
Fourth: — Keep packing layer after layer, until the 190 Ibs. of pork are packed in the barrel, and while packing put three handfuls of salt over each layer of the pork.
Fifth: — The following are the proper proportions for brine for 190 Ibs. of pork: Put 10 gallons of cold water in a keg or tub; dissolve in this water 2 Ibs. of Freeze-Em-Pickle and 30 Ibs. of salt. Stir this well until it is all dissolved, and then pour the brine over the pork which has been packed as above directed.
Sixth: — If the barrels are to be headed up, head up first, and then put in the brine through the bung hole.