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Preparing Salt Pork – 18th Century Cooking Series S1E5

Preparing Salt Pork – 18th Century Cooking Series S1E5


As we talked about in earlier videos, pork
was one of the most common and popular meats in the 18th century. It was one of the meats
that would be supplied in rations for soldiers. It was a common thing for sailors and the
entire population. Pork was salted so that it would last any number of months and could
be transported, used in ships, the sailors could eat it later on. Today we’re going
to show you a method for salting and preserving your pork in an 18th century manner. Salting is an ancient technique, even previous
to the Romans, very easily documented. There are a couple of different variations of salting.
Sometimes they would just pack their meat in salt water or brine, sometimes they would
hard pack it with lots of salt and then there’s even adding salt peter to it for a deeper
preservation technique that might last a little bit longer, but didn’t taste as well. Today
we’re going to prepare our salt pork in this 2 gallon oak keg. This one is a well
bucket keg that we sell at Jas Townsend & Son’s. This doesn’t have the holes drilled in it.
You can ask for a keg like that if you want to do a similar project. This one has been
touched up on the inside. We took a torch and melted out the excess wax here at the
top, and we also prepared a little wooden lid that will press down on the pork and keep
it inside the brine solution. Before we get started packing our meat, we
need a hot brine solution prepared. There’s a common misconception that salt
pork is easy to come by these days. You’ll find something in a modern grocery store that’s
called salt pork, but in reality it’s nothing like what was known as salt pork in the 18th
century. This is just a cured but unsmoked pork belly product, but it isn’t actually
prepared in a manner that 18th century salt pork was. So rather than use a pork belly,
we’re going to use a pork shoulder or this is a picnic. I’ve got our pork already cut
up into about 1 pound size pieces. We’ve got to have it so we can put it in in layers
so the salt can get into it, so we’ve got 1 pound pieces here. We’re going to put
about a cup of salt into our barrel here so that we’ve got a layer of salt in the very
bottom. We’re going to spread that out and make sure it’s nice and even and now we’re
going to start putting our pork into the barrel. We’ve got rind pieces on this. These rinds,
you want to make sure, are toward the bottom or toward the outside edges with the meat
parts on the inside. You want to pack this tight. You want to have as small a quantity
of air pockets as possible. Each time we put in another layer of meat, we put in another
layer of salt. Make sure that’s all spread out evenly. Get this tightly packed, and we add more salt. You can’t add too much salt, so don’t
worry about getting too much salt in this. Better to have too much than too little. That’s our final piece of meat. The keg
is pretty much full. There’s still some space there at the top. The final step here
is going to be pouring the hot brine solution in. That will fill in all the gaps and seal
it up, and then I’m going to put our lid on. So a method in the 18th century to see whether
our brine solution was briny enough was to float an egg. This is just a regular raw egg,
still in the shell, and we can see that this egg is floating in the solution, so we know
its thick enough. There’s enough salt in here. Here’s our hot brine solution. We know that
it’s thick enough. We’re going to start pouring it in on top until it completely covers
our meat, and then it’s time for your wooden lid. We’re going to float that up on top
and then finally to make sure that this lid presses down on top of the meat we’re going
to place a weight on top. If we see some frothing that means something is going on. We need
to take care of that. We need to pour the brine solution off, you need to scald the
brine solution and then you can put it back on again. Well, our keg is ready to store now. In the
18th century it was traditional to process pork and beef products, when they salt it,
they would do that in the fall when the temperatures were cool. It would make this last a lot longer.
That’s the same thing we’re going to do. We’re going to take this keg and we’re
going to put it in the refrigerator to keep it nice and cool so that it doesn’t go bad.
It will probably last and be good for several weeks, put in a cool place like that. In the
18th century they would use it all through the winter into the next spring. When it comes time to use your salt pork and
you pull it out of the barrel, you need to soak it. You need to soak it sometimes overnight,
but at least 2 hours. You want to soak it in fresh water, changing the water often so
that you get as much salt out of that pork as possible. You’re never going to get it
all. It’s going to be a salty thing, but other than that, you use it like you would
any fresh cut. You can use it in any recipe. Well, there you have it, salt pork. All the
things you’ve seen in this video today, you can see on our website or in our print
catalog and don’t forget to follow us on Facebook.

100 thoughts on “Preparing Salt Pork – 18th Century Cooking Series S1E5”

  1. A large salt mine is under the Cleveland and Painesville Ohio and parts of Lake Erie. About a quarter mile underground. Had to go deeper than Lake Erie ( about 600')

  2. My grandma used to cook the pork meat (chopped in squares) in a big cauldron, the fat would melt and liquify. She would then put some herbs and salt in the melted fat and cooked meat, then pour it in a 1 liter jar and close it. The fat would be hard again once cooled and preserve the meat. That's how we got through hard winters.

  3. Would it be possible to recreate this using mason jars? I think it would make a great storage technique, and if it works the jars of traditional salt pork would make great gifts.

  4. Here, it's called country ham. It's processed with salt and smoke and will last a long time at room temperature

  5. What's the point of trying to demostrate an XVIIIth century food preservation method if that involves you putting it in the fridge ?

  6. How to dry Salt cure beef cannot find any of this information online and is it possible to dry cure other meats such as rabbit squirrel Exedra small game for long-term storage

  7. Really like these old preservation techniques, never know if we might need to fall back on them for some reason, so 'preserving them' like this, in the minds of many is clearly a great contribution to us all 🙂

  8. I make a similar recipe, and after salting, I dry it. But there is an important ingridient if you are going to dry the meat, which is nitrite salt. When you don`t conduct thermal treatment, some pathogens as salmonella survive the salting, so it can still be dangerous to eat, especially it applies to pork, less with beef and even less with chicken due to the original amount of different pathogens that commonly dwell inside those meats. But nitrite salt can kill those.

  9. With a range of salt variations on the market (Sea Salt, Rock Salt, Pink Mineral Salt) which would you advice works the best? 🐰

  10. Wow I love your channel man!! Just discovered it, knowing how to preserve food might even save our lives if things go down hill for civilization

  11. To this day in my province in Newfoundland Canada, salt beef And salt pork cured in a brine and bucket like this is readily available. We use it in a local traditional meal called a Jigs Dinner. You can soak overnight and boil with vegetables or boil 3 to 4 hours changing the water once maybe depending on how salty you like the meat and veggies. Personally a little salty is preferred. So delicious!

  12. Smoking, salting, curing and adding preservatives are all ways to avoid eating meats and should be avoided. Cancer causing substances can be found in cured meats. You should warn people watching your videos as no one now should eat meat cured this way.

  13. Yeah mate thanks, I saw everything but the Salt Pork at the end, I even rewound and come again in case I missed it, but no I did not see Salt Pork, so……now I got to thinking if I myself made this Salt Pork the way you made your Salt Pork, would my Salt Pork just vanish like your Salt Pork just vanished at the end ?

  14. Pork shoulder? I thought pork shoulder was almost worthless. Isn't that how they came up with SPAM? They had all this pork shoulder lying around because no one wanted it so they hired a French chef to figure out what to do with it and he came up with SPAM? Or am I thinking of some other cut?

  15. Why do you say it will be good several week but yet right after that you say "they" used the meat throughout with the winter.? Is spoilage different now than back then? Or are you afraid of your curing method?

  16. and for those salt lovers who is probably gonna die at the ripe age of 40.
    no need to soak the salt out before eating it

  17. Salted pork, we called it "ETAG". Cooking "pinikpikan" with "etag" is tasty. ☺️☺️ 🇵🇭🇵🇭🇵🇭

  18. Would you add the brine while it is still warm or let it cool to blood temp first? I think boiling brine in an oaken cask would cook your meat.

  19. Dig a hole in the ground and store the salted meat there in the summer. That’s what my grandma told me once

  20. I always enjoy watching your videos. Very informative. Thank you. I've haven't been much into history. You make it worth while.

  21. Just processed one of our sows, 361 lbs hanging, now I can make some. Hunting season next month, 🦌 in my garden, gonna make smoked salted venison as well.

  22. I love this channel, when growing up I always use to watch PBS, this channel seems like it should belong on there, I can imagine watching this in the 90's.

  23. Fyi cut a spud in half and throw it in the water when getting the salt out before eating. The spud will absorb enough to do it in one soak. Cheers!

  24. In your other video that uses salt pork..( before i misheard and thought soft pork) I had left comment asking which part of pork? Luckily i happen to see this video and you mentioned pork shoulder. Fine salt or coarse salt?
    If is possible to request written ingredients used to be shown in video? Thanks.
    Had anyone tried Salted Chinese Herb Baked Chicken? Is delicious.
    Note: Too much salt – pushes up bp.

  25. i remember my granny taught me how to do it once & we were able to keep the pork from going bad for less than a month w/o refrigeration – the texture goes a bit differebtvthan fresh cuts but it was edible & tasted halfway between bacon & ham

  26. That we still do in faroe island .there 2 ways to do it..only with Salt..and with salt and water.Lakasalta is what you see here..and it is bether to do it this way..will hold longer..and you do not have to trow any away..we do this with Whale meat .and the whale fat

  27. man they had such awesome foods back then…. i really want to try salt pork and stockfish and ships biscuits and so many other things, but I probably never will unless I go to a fair or something where they sell this stuff.

  28. Dear Townsends, I remember when you first started i watched alot of your videos, I do have to say you have grown alot from a handheld cam cord to what seems to be a professional camera the quality and look of your videos feel so authentic and professional i am very impressed with how much this channel has grown. You have been doing an amazing job and I look forward to watching more of your videos, Keep up the the amazing work! much love ❤ Vive L'Liberte! 🇺🇸🇫🇷

  29. Hello Jas ,
    You have so many books on cooking and the house wife books etc. could you make a video on explaining each books difference in information with in and how they differ from each other so it makes it easier to know what book to pick first for the information a person may be looking for

  30. I just watched you making Baked beans,you added Salt pork,so i had to check out how to make salt pork.
    Love this site,Keep it up,old ways are the natural ways!!!And the best ways in todays society of mass production and unhealthy processed meats and food!

  31. I'm reading asoiaf right no and salt pork is mentioned a lot. Until now I just thought they had a bucketload of pork jerky everywhere

  32. Townsends: "And, it'll be good for WEEKS!"
    18th Century Sailor: "Weeks, huh? Bunch of pansies…" Eats 2 year old ships ration salted pork…

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