Preparing Salt Pork - 18th Century Cooking

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Preparing Salt Pork - 18th Century Cooking Series S1E5

[nathangamble]

Recipe: Salt pork.
Ingredients: Salt, pork.
Instructions: Salt pork.

[mikethefarrier]

I would like to give a big shout out to all of our ancestors who died from food poisoning and botulism figuring all this stuff out.

[athenasblueprint]

This guy seems like he would be genuinely one of the nicest people on earth.

[magicmark]

I live in rural Virginia and it was common to do this to herring in a stoneware crock when I was a child, but it was done dry with salt and a little pepper and sugar. The herring weren't deboned. The salt almost disolved the bones. You ate bones and all. The fish would keep for a couple of years. You just soaked them in water prior to cooking to remove most of the salt and rolled them in corn meal and fried them. Nowadays, you can hardly find them.

[Blast_Door_Chump]

the salted pork is particularly good...

[MondayBoredom]

We're sitting in a field of victory, enjoying a few earned comforts. And the salted pork... Is particularly good!

[teddyjiang]

One of the most impressive things about this video (of which there are many) is actually the video and audio quality. I was amazed at the production quality of this video compared so many of the other videos on youtube in 2011

[williamowings]

Invasive species of feral hogs are a problem in Texas.

Even with 2 freezers and giving it away to Charity it has become necessary to go Ol' School to not waste the meat from the kills.

Salt breaks down the tissue and tenderize the meat.

We use this method but cheat in a historical sense by an ice water brine in a Yeti cooler...fresh water rinse cycle before a bit of time in a smoker box on low heat before placing the toughest cuts in a keg with a bit of brown sugar with the salt.

I recently got dentures and it's still tender enough for me to chew and delicious.

[orc-jiit]

4:17 We're gonna start pouring it in on top until it covered our meat- *inhuman roar*

[townsends]

It depends on the context. In the 18th century they might keep pork like this for many months, but using modern food safety recommendations I would not suggest using brined pork stored at room temperature for any length of time.

[strawberrycream]

He got a shout out from Binging with Babish! That is so freaking cool!

[isaacikaika]

Just processed one of our sows, 361 lbs hanging, now I can make some. Hunting season next month, 🦌 in my garden, gonna make smoked salted venison as well.

[scottcooneymusic]

You should show the finished product more often in your vids. very cool though

[edmundblackadder]

I always have that Gimli voice in my head saying "salted pork"

[tkmushroomer]

It's really nice to see a channel producing high quality content for 10+ years.

[sanabriaadrian]

I'm disappointed that you didn't show the final product

[DuskAndHerEmbrace]

I think this video is PARTICULARLY good!

[fraudexaminations]

Excellent Explanation.... I've done that many times, as a boy on the Farm a Long time ago (with a Cherokee mother) when we would slaughter Hogs and Beef Cattle, salt up meat for the Smokehouse, Render Lard, and pickle the feet, tongue, etc....and as a living Historian. Great Story for those who have never done it!

[eldarius]

I'm shocked to find Townsend's 10 years old video. 10 years is a whole life. Amazing they keep making this content over 10 years.

[worddunlap]

My grandmother made this and much of the stuff you do. She lived the rural life and didn't get power until 1978. I spent many Summers with her and most of our days were spent revolving around food preparation, working in the garden, picking wild edibles and acquiring meat. The days were full, literally sun-up to sundown and you were too tired to be bored, get into trouble or develop bad habits. Due to the salt ( I suppose) she did die of hypertension at about 66 years old.