Salt pork is often confused with pork backfat. While both come from the same area of the hog, salt pork is preserved with salt, while backfat is eaten fresh. In days gone by, salt pork was a common ingredient in many meals, since most families kept a hog or two and salt preserving was one of the few ways to keep the meat from spoiling.
Things You'll Need
- Pork backfat
- Stainless steel, ceramic or stoneware crock
- 10 lbs. sea or pickling salt
- Heavy weight
- Platter or other flat object to fit crock
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Cut backfat strips into manageable chunks. Set aside.
Pour 1 lb. of the salt into the bottom of the crock and smooth it to cover. Lay the backfat chunks on the salt.
Lay the platter or other flat object over the meat. Add the weight on top to hold the platter in place.
Dissolve the remaining salt in 5 gallons of water. Pour over the contents of the crock. Make sure you have enough water to completely cover the backfat and platter. If more is needed, add up to two more gallons of water.
Cover and place in cool place, or the bottom of the refrigerator, for two weeks or longer. If extended storage is needed, remove from brine and freeze.