Quick Salt Pork

"After a (relatively) quick salt-and-sugar cure, these bits of porky goodness will keep for months in the freezer, ready to add meaty flavor to all kinds of dishes. This is a great way to use up scraps (especially fatty scraps) from prepping legs, hocks, necks, shoulders or bellies. Recipe by Chichi Wang at Serious Eats. http://bit.ly/auhMhP"
 
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Ready In:
336hrs
Ingredients:
4
Serves:
8
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ingredients

  • 1 lb pork, cut into 2-inch chunks (scraps from belly, shoulder, and elsewhere)
  • 2 tablespoons salt
  • 1 tablespoon sugar
  • herbs (optional, such as thyme and bay leaf)
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directions

  • Toss pork bits, salt and sugar (and herbs if using) in a large bowl. Transfer to a plastic bag or container and refrigerate 5-7 days. (If pieces are smaller than 2", cure may take less time.) Toss pieces to redistribute the cure and refrigerate another 5-7 days.
  • Rinse meat well and pat dry thoroughly. Store in refrigerator up to 2 weeks longer, or up to 6 months in freezer.

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Reviews

  1. This is very similar to the Canadian Bacon Cure I have used in the past. But I use Morton's Quick Cure Salt and brown sugar. No other spices. Same concept, except after every 3 days, you recoat the meat again with salt and brown sugar. Turned out VERY good!
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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