Quick Salt Pork Recipe

Name: Quick Salt Pork Recipe
Ingredients: 1 pound pork scraps from belly, shoulder, and beyond, cut into 2-inch chunks; 2 tablespoons salt; 1 tablespoon sugar; herbs, such as thyme and bay leaf, optional

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Ingredients

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1 pound pork scraps from belly, shoulder, and beyond, cut into 2-inch chunks2 tablespoons salt1 tablespoon sugarherbs, such as thyme and bay leaf, optional

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Instructions

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Toss pork, salt, and sugar in a large bowl. If using herbs, add the herbs into the bowl. Transfer to a plastic container or bag and refrigerate 5 to 7 days. If scraps are smaller than 2 inches, curing process may take less time. Toss scraps to redistribute the cure. The pork will have given off liquid. Cover and refrigerate for 5 to 7 more days. Rinse scraps and pat dry. Take care to blot excess moisture. Refrigerate for 1 to 2 weeks, or freeze for several months for longer storage.