<RJ> wrote:
> It's always puzzled me;
>
> Why the Salt Pork ?
>
> Would chopped soft--fried bacon work as well ?
>

rj,
My apologies if I mailed you. Slip of the fingers!

I use sliced bacon, fried until firm as I can't stand the consistency of
fat. *yuck*

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...