Hello. Confused here. This post jumped from "A" to "B". Are we talking "modern" salt pork ( as in what you get at the local grocery ) or an "old style" salted and dried pork ( almost jerky ) that the Confederate army would have carried to use to "season" dried beans, greens and such? Trim off the mould and add a "hunk" to the pot. Is this to be used in a reinactment or are just curious if the old recipe works? IF a reinactment then some research must be done to keep it totally authentic. I did some black powder; before 1850/70 stuff in my younger days. Just curious. Keep Smokin!
Danny
Confederate army Version made with Modern Equipment and this is just for my own personal use for seasoning my Mustard Greens and such.
Here is what i did step by step.
Rinsed off the Pork Sirloin Roast
Patted it dry with paper towels
Rubbed down the Outside of the roast with the proper amount of Cure #1
Put about 3 inches of Kosher Salt in the bottom of a 1 gallon vacuum sealer bag and nestled the roast in it with the cure on.
Filled the rest of the vacuum sealer bag with Kosher Salt, Enough to make sure the roast was completely covered in salt.
Sealed it up with my Vacuum Sealer and put it in the bottom of the fridge to cure in salt.
I added Cure #1 just to help ensure safety, the Orginal recipe i seen just said to pack Scraps of fat and pork left over from butchering in salt.
Being a bit more modern and using modern day salt that has been totally purified I didnt want to trust just packing it in salt, now if i had salt from the 1600,1700,or 1800's I might have JUST used the salt, but i thought it smarter and safer to hit it with cure # 1 first.
The salt is Still Leaching liquid out of the pork and you can see wet spots through the salt as of now but not enough liquid to totally dissolve the salt as of yet, not even sure if there IS enough Liquid in the thing to dissolve all the salt in there lol, i used like 4lbs of salt to pack the roast in.