Quick Salt Pork

READY IN: 336hrs
Recipe by DrGaellon

After a (relatively) quick salt-and-sugar cure, these bits of porky goodness will keep for months in the freezer, ready to add meaty flavor to all kinds of dishes. This is a great way to use up scraps (especially fatty scraps) from prepping legs, hocks, necks, shoulders or bellies. Recipe by Chichi Wang at Serious Eats. http://bit.ly/auhMhP

Top Review by Chef Bronco

This is very similar to the Canadian Bacon Cure I have used in the past. But I use Morton's Quick Cure Salt and brown sugar. No other spices. Same concept, except after every 3 days, you recoat the meat again with salt and brown sugar. Turned out VERY good!

Ingredients Nutrition

  • 1 lb pork, cut into 2-inch chunks (scraps from belly, shoulder, and elsewhere)
  • 2 tablespoons salt
  • 1 tablespoon sugar
  • herbs (optional, such as thyme and bay leaf)


  1. Toss pork bits, salt and sugar (and herbs if using) in a large bowl. Transfer to a plastic bag or container and refrigerate 5-7 days. (If pieces are smaller than 2", cure may take less time.) Toss pieces to redistribute the cure and refrigerate another 5-7 days.
  2. Rinse meat well and pat dry thoroughly. Store in refrigerator up to 2 weeks longer, or up to 6 months in freezer.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a