Use your imagination with the seasonings. The time it takes to cure meat depends on the type of meat and how salty you want it to be. The standard rule-of-thumb for most meat is a day of curing time for each pound. But since the curing we are talking about here is more for flavoring than preservation, much less time is usually sufficient. A sizable pork loin resting in a seasoned brine for only 24 hours can take on a marvelous new and unique flavor.
Cure one day per pound of meat, more or less, depending upon the meat. A thick piece such as a leg of pork may take longer. Thin cuts like spare ribs may only need a few hours or overnight. Mix all ingredients in large saucepan or stock pot. Heat to a boil, reduce heat and simmer for 5 minutes. Corning is a process similar to brining or pickling. Unlike brining, corning pork does not require sugar -- so the results are savory rather than sweet. When you corn meat, basically you infused it with a salty liquid.
Most corned pork recipes call for the addition of saltpeter. Saltpeter, or potassium nitrate, causes the meat to have that classic bright pink color that corned meats are known for. However, if you don't want to use saltpeter, it can be omitted from the preparation. Choose pork that is very lean; fatty meats are less successful when corned in this method. Add the water, pickling salt and optional saltpeter in a large stainless steel pot or pickling crock pot.
Place the pork roast inside the pot. Place a heavy plate on top of the meat so that it will remain under the liquid. Cover the roast with water in a large cooking pot. Add the peppercorns and bay leaves to the water. Saved Recipes New Collection. All Yums. Read Directions. Add to Meal Planner. Patrick's Corned Pork Kettle Pork. Did you make this? Add All to Shopping List. Directions In a stock pot, bring the water to a boil and reduce heat to a simmer.
Add the salt and sugar and stir until dissolved. Turn off the heat and add the pickling spice, curing salt, garlic, and peppercorns.
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