Preserving pork recipe (sunka)
- Cuisine: Greek
2 hind legs of pork
4kg coarse salt
1 40-litre rectangle plastic container
1 wooden press
Piece of string (1-metre long)
Have a butcher cut and clean the pork legs. Place the pork legs in the plastic container and pour the salt over them. Every couple of days, turn each pork leg over, making sure the salt is covering the entire leg.
Keep the pork legs in the container for approximately four weeks to allow the moisture and blood to drain out.
Remove pork legs from container and dunk in water a couple of times to remove excess salt.
Place pork legs on the wooden press and tighten the clamps. Each day, gradually tighten the clamps as more moisture exudes from of the pork. After three days, the moisture should be drained from the legs.
Remove the pork legs from the press, tie them with a piece of string and hang them up in the smoke house for three days to dry before lighting the smoke house (see the How To section of this website for more information on smoke houses). Smoke them for one week for a couple of hours a day.
Remove from the smoker and apply white pepper to the exposed bones.
They will be ready to eat in five to six months.
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