This recipe appears in:The Nasty Bits: Salt Pork in a Jiffy
Note: This recipe can be scaled up or down easily depending on how much pork you have.
- 1 pound pork scraps from belly, shoulder, and beyond, cut into 2-inch chunks
- 2 tablespoons salt
- 1 tablespoon sugar
- herbs, such as thyme and bay leaf, optional
Toss pork, salt, and sugar in a large bowl. If using herbs, add the herbs into the bowl. Transfer to a plastic container or bag and refrigerate 5 to 7 days. If scraps are smaller than 2 inches, curing process may take less time. Toss scraps to redistribute the cure. The pork will have given off liquid. Cover and refrigerate for 5 to 7 more days.
Rinse scraps and pat dry. Take care to blot excess moisture. Refrigerate for 1 to 2 weeks, or freeze for several months for longer storage.