I just caught up over 6000 messages to ask this question.

What is the best recipe for salt pork?

My mom makes sandwiches with it. It's so tough, it would tear the
bread up. It's so salty, you'd need 5 slices of bread and a quart of
water.

I just tossed some around with ravioli, pepperoni and alfredo, but it's
still tough.

Someone sell me on salt pork please.

On Feb 14, 4:15*pm, DanS.
> wrote:
> I just caught up over 6000 messages to ask this question.
>
> What is the best recipe for salt pork?
>
> My mom makes sandwiches with it. *It's so tough, it would tear the
> bread up. *It's so salty, you'd need 5 slices of bread and a quart of
> water.
>
> I just tossed some around with ravioli, pepperoni and alfredo, but it's
> still tough.
>
> Someone sell me on salt pork please.

Being from the South, we used salt pork to season greens of all kinds,
cooked it with dried beans, etc. It is fried to render it's fat and
then the greens are washed and put in the pot with the salt pork and
pork fat to cook down. Usually don't add water since
the water you washed the greens is still clinging to them.

I think you are trying to do with salt pork what would be done with
pork belly, which is the same thing only not
salted or smoked.

ImStillMags, I've never been so impressed by your ability put all the
words together as I was on 2/14/2010 in saying:
> On Feb 14, 4:15*pm, DanS.
> > wrote:
>> I just caught up over 6000 messages to ask this question.
>>
>> What is the best recipe for salt pork?
>>
>> My mom makes sandwiches with it. *It's so tough, it would tear the
>> bread up. *It's so salty, you'd need 5 slices of bread and a quart of
>> water.
>>
>> I just tossed some around with ravioli, pepperoni and alfredo, but it's
>> still tough.
>>
>> Someone sell me on salt pork please.
>
> Being from the South, we used salt pork to season greens of all kinds,
> cooked it with dried beans, etc. It is fried to render it's fat and
> then the greens are washed and put in the pot with the salt pork and
> pork fat to cook down. Usually don't add water since
> the water you washed the greens is still clinging to them.
>
> I think you are trying to do with salt pork what would be done with
> pork belly, which is the same thing only not
> salted or smoked.

Ok, I'll buy that. But, why wouldn't you just use pork belly with salt
to season the greens?

In article
>,
ImStillMags > wrote:

> On Feb 14, 4:15*pm, DanS.
> > wrote:
> > I just caught up over 6000 messages to ask this question.
> >
> > What is the best recipe for salt pork?
> >
> > My mom makes sandwiches with it. *It's so tough, it would tear the
> > bread up. *It's so salty, you'd need 5 slices of bread and a quart of
> > water.
> >
> > I just tossed some around with ravioli, pepperoni and alfredo, but it's
> > still tough.
> >
> > Someone sell me on salt pork please.
>
> Being from the South, we used salt pork to season greens of all kinds,
> cooked it with dried beans, etc. It is fried to render it's fat and
> then the greens are washed and put in the pot with the salt pork and
> pork fat to cook down. Usually don't add water since
> the water you washed the greens is still clinging to them.
>
> I think you are trying to do with salt pork what would be done with
> pork belly, which is the same thing only not
> salted or smoked.

As well as the usual Southern uses for salt pork, I sometimes use it as
an alternative to bacon but I either soak or blanch it first. (You
probably wouldn't want to eat any skin without cooking to crispness.) I
also use salt pork in pasta dishes as a substitute for pancetta or
guanciale. I also use it in pasticada, my family's pot roast recipe from
Dalmatia. It's also a good source of pork fat as a frying medium.

D.M.

On Feb 14, 5:16*pm, DanS.
> wrote:
> ImStillMags, I've never been so impressed by your ability put all the
> words together as I was on 2/14/2010 in saying:
>
>
>
> > On Feb 14, 4:15*pm, DanS.
> > > wrote:
> >> I just caught up over 6000 messages to ask this question.
>
> >> What is the best recipe for salt pork?
>
> >> My mom makes sandwiches with it. *It's so tough, it would tear the
> >> bread up. *It's so salty, you'd need 5 slices of bread and a quart of
> >> water.
>
> >> I just tossed some around with ravioli, pepperoni and alfredo, but it's
> >> still tough.
>
> >> Someone sell me on salt pork please.
>
> > Being from the South, we used salt pork to season greens of all kinds,
> > cooked it with dried beans, *etc. It is fried to render it's fat and
> > then the greens are washed and put in the pot with the salt pork and
> > pork fat to cook down. *Usually don't add water since
> > the water you washed the greens is still clinging to them.
>
> > I think you are trying to do with salt pork what would be done with
> > pork belly, which is the same thing only not
> > salted or smoked.
>
> Ok, I'll buy that. *But, why wouldn't you just use pork belly with salt
> to season the greens?

There's just something about the way cured meat tastes as opposed to
just the plain pork belly with salt.
I forgot to mention, cut off the rind if you want it to be nice and
tender. It's the rind that is tough.

In article >,
DanS. > wrote:

> I just caught up over 6000 messages to ask this question.
>
> What is the best recipe for salt pork?
>
> My mom makes sandwiches with it. It's so tough, it would tear the
> bread up. It's so salty, you'd need 5 slices of bread and a quart of
> water.

Growing up in Arkansas my mother used to make sandwiches with it:

Slice salt pork to about 1/4", *being sure to remove rind* (skin).

Press into cornmeal until well coated.

Fry until GB&D on the outside, but not too crunchy on the inside.

Make sandwiches on biscuits using sliced onion, tomato, and the salt
pork, plus mayo.

I have never made them, but I recall them as being very tasty.

I do not recall whether she blanched the salt pork or otherwise
de-salted it.

Isaac

In article >,
DanS. > wrote:

> I just caught up over 6000 messages to ask this question.
>
> What is the best recipe for salt pork?
>
> My mom makes sandwiches with it. It's so tough, it would tear the
> bread up. It's so salty, you'd need 5 slices of bread and a quart of
> water.
>
> I just tossed some around with ravioli, pepperoni and alfredo, but it's
> still tough.
>
> Someone sell me on salt pork please.

Best used for cooking with legumes imho.
Split peas, lentils and various beans.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet > wrote:

> DanS. > wrote:

>> What is the best recipe for salt pork?

>Best used for cooking with legumes imho.
>Split peas, lentils and various beans.

Will it work with cabbage, brussel sprouts, and similar?
Or do you need bacon instead for those?

Steve

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > DanS. > wrote:
>
> >> What is the best recipe for salt pork?
>
> >Best used for cooking with legumes imho.
> >Split peas, lentils and various beans.
>
> Will it work with cabbage, brussel sprouts, and similar?
> Or do you need bacon instead for those?
>
> Steve

I think it would. But due to it's high salt content and the fact that
it's tough, it needs a long, slow cook so you'd want to probably boil it
for awhile first, then chop it up and add it to the steamer or however
you prefer to cook the veggies.

I personally prefer ham or sausage for cabbage etc.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sun, 14 Feb 2010 20:16:54 -0500, DanS. wrote:

> ImStillMags, I've never been so impressed by your ability put all the
> words together as I was on 2/14/2010 in saying:
>> On Feb 14, 4:15*pm, DanS.
>> > wrote:
>>> I just caught up over 6000 messages to ask this question.
>>>
>>> What is the best recipe for salt pork?
>>>
>>> My mom makes sandwiches with it. *It's so tough, it would tear the
>>> bread up. *It's so salty, you'd need 5 slices of bread and a quart of
>>> water.
>>>
>>> I just tossed some around with ravioli, pepperoni and alfredo, but it's
>>> still tough.
>>>
>>> Someone sell me on salt pork please.
>>
>> Being from the South, we used salt pork to season greens of all kinds,
>> cooked it with dried beans, etc. It is fried to render it's fat and
>> then the greens are washed and put in the pot with the salt pork and
>> pork fat to cook down. Usually don't add water since
>> the water you washed the greens is still clinging to them.
>>
>> I think you are trying to do with salt pork what would be done with
>> pork belly, which is the same thing only not
>> salted or smoked.
>
> Ok, I'll buy that. But, why wouldn't you just use pork belly with salt
> to season the greens?

I've been curing - with nitrites - pork belly and fatty strips of
pork loin (that piece that sits between the pork loin and the back
rib) for a few months and the nitrites do add a special flavor,
without smoking. I believe nitrites also preserve the green of
greens (some greens already make their own nitrites).

-sw

On Mon, 15 Feb 2010 06:06:27 -0600, Omelet wrote:

> I think it would. But due to it's high salt content and the fact that
> it's tough, it needs a long, slow cook so you'd want to probably boil it
> for awhile first, then chop it up and add it to the steamer or however
> you prefer to cook the veggies.
>
> I personally prefer ham or sausage for cabbage etc.

There's really no reason it has to have that much salt. You can
make your own at home only 1/3rd as salty (or less). But I would
insist on some pink salt, too.

-sw