Pack thoroughly cooled pork in a barrel or a jar after having rubbed each piece with salt. The following day weigh out for each 100 pounds of meat 10 pounds of salt and 2 ounces of saltpeter. Mix these, and dissolve the mixture in 4 gallons of boiling water. Allow this brine to cool thoroughly, and then pour it over the meat in the barrel. Place a block on top in order to keep the meat submerged.

Fat backs are ordinarily used for salt pork cured in brine, but any part of the carcass may be cured in this way. The meat cures best when cut in strips or in 6-inch squares.

The meat should be left in the brine and be taken out as needed.