No. 4128 — Salting Ham and Pork in Barrels
English historical translation of Molokhovets recipe No. 4128 from the 1901 Russian cookbook, retaining original methods and measures.
Separate, weigh and portion the pork intended for salting. Leave some cuts, including shoulders and brisket, whole. The author calls for pork portions of about ½ pound and fatback pieces of ¼ pound.
For 100 pounds pork the historical curing mixture is 5 pounds dry pounded and sifted salt, 5 lots saltpetre, 10 lots fine sugar, 2 lots borax, 5 lots bay leaf, 3½ lots cloves, 5 lots allspice and 10 lots coriander.
Pound the ingredients except coriander. Marjoram, garlic and white onion may also be added to taste. The original erroneously calls borax indispensable for disinfection and preventing spoilage.
Wipe the freshly cut meat dry while still warm to remove blood and rub with the seasoning mixture on a table.
When cooled, pack into small barrels or troughs, adding seasoned salt to the bottom and between layers. Put large whole shoulders in among smaller pieces, filling every gap.
Close each barrel firmly and leave at room temperature for two days, turning it upside down twice daily.
Then seal with resin, move to a cold place and continue turning weekly. In spring the source buries the barrels in ice in a cellar.
Mark each barrel with the number of portions and total pounds pork inside.