briningpork
Table of Contents
Brining / Curing a Pork Joint
Ingredients
- 1 pork joint
- 180g salt
- 1L pressed apple juice (not from concentrate!)
- 1L dry cider
- 200g demerara sugar
- 200g black treacle
- 20-30 juniper berries
- 30g crushed black peppercorns
- 10 crushed bay leaves
- 10 cloves
- 4L water
Method
- Heat all the brine ingredients in a large pan until the salt and sugar have dissolved
- Leave to cool completely
- Transfer to a non metallic container and chill in the fridge
- Place pork joint in the mixture and submerge completely, use a plate to hold it down
- Leave in the brine for 3 days for every 500g of pork
- Cook as per here
briningpork.txt · Last modified: by tony