Quick Answer
To prepare salt pork for beginners, start by selecting a pork shoulder or butt, cure it with a mixture of salt, sugar, and pink curing salt, and then soak and cook it to achieve the desired texture and flavor.
Choosing the Right Cut
When selecting a salt pork cut, opt for a pork shoulder or butt, as these are the most traditional and forgiving cuts for curing. A good rule of thumb is to choose a cut that’s at least 2 pounds (0.9 kg) in weight to ensure the cure penetrates evenly. Avoid using lean cuts, as they may become too dry during the curing process.
The Curing Process
To cure the salt pork, mix together 1 cup (200g) of kosher salt, 1/2 cup (100g) of brown sugar, and 1 tablespoon (15g) of pink curing salt (optional, but recommended for food safety). Rub this mixture all over the pork, making sure to cover every surface. Place the pork in a non-reactive container, such as a glass or ceramic dish, and refrigerate at 38°F (3°C) for 7-10 days, or until the cure is fully incorporated and the meat is firm to the touch. After the curing process, rinse the pork under cold running water to remove excess salt and pat it dry with paper towels.
Cooking and Storage
After curing, soak the salt pork in cold water for 2-3 hours to remove excess salt. Then, cook it in a large pot of simmering water (around 190°F or 88°C) for 2-3 hours, or until the meat is tender and easily shreds with a fork. Once cooked, let the salt pork cool, then slice it thinly and store it in an airtight container in the refrigerator for up to 6 months.
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