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TO SALT PORK

Allow the meat to stand until the animal heat is entirely out of it; cut the sides into strips crosswise; cover the bottom of a barrel with salt, and pack in the pork closely edgewise, with rind next the barrel : cover each layer with salt, and proceed in like manner until all has been put in. Make a strong brine sufficient to cover the pork (soft water is best, and there is no danger of getting it too salt), boil, skim and pour into the barrel while boiling hot. Have a board cut out round, a little smaller than the barrel, put over the pork, and on it place a weight heavy enough to keep it always under the brine. If at any time the brine froths or looks red, it must be turned off, scalded and returned while hot. Never put cold brine on old pork, unless you wish to lose it. In salting down a new supply of pork, boil down the old brine, remove the scum, and then pour it over the pork as directed above.