.....or salt pork or pork belly or wtf you folks were droning on,
about. I got some!

Now what? Can I cook it in my steel skillet?

nb

On 12 Jan 2017 21:08:45 GMT, notbob > wrote:

>....or salt pork or pork belly or wtf you folks were droning on,
>about. I got some!
>
>Now what? Can I cook it in my steel skillet?

Something along the lines of these is my reccomendation:
http://www.bbcgoodfood.com/recipes/1...sed-pork-belly

http://www.taste.com.au/recipes/3337...le+cider+gravy

On 12 Jan 2017 21:08:45 GMT, notbob > wrote:

>....or salt pork or pork belly or wtf you folks were droning on,
>about. I got some!
>
>Now what? Can I cook it in my steel skillet?
>
>nb

If you have a slab of pork belly, no. Score the skin, rub with salt,
leave it in the fridge overnight uncovered. Next day place on rack,
roast in oven very slowly for three or so hours. Fat will mostly melt
away leaving you with some meat but gorgeous crackling to die for!

On 1/12/2017 4:08 PM, notbob wrote:
> ....or salt pork or pork belly or wtf you folks were droning on,
> about. I got some!
>
> Now what? Can I cook it in my steel skillet?
>
> nb
>
Doesn't the label tell you what it is?

Jill

On Thursday, January 12, 2017 at 1:08:50 PM UTC-8, notbob wrote:
> ....or salt pork or pork belly or wtf you folks were droning on,
> about. I got some!
>
> Now what? Can I cook it in my steel skillet?
>
> nb

fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.

pork belly is an uncured cut that the others here are talking about

so which do you have....salt pork/fatback, or pork belly?

On Thursday, January 12, 2017 at 3:45:18 PM UTC-6, wrote:
>
> On 12 Jan 2017 21:08:45 GMT, notbob > wrote:
>
> >....or salt pork or pork belly or wtf you folks were droning on,
> >about. I got some!
> >
> >Now what? Can I cook it in my steel skillet?
> >
> >nb
>
> If you have a slab of pork belly, no. Score the skin, rub with salt,
> leave it in the fridge overnight uncovered. Next day place on rack,
> roast in oven very slowly for three or so hours. Fat will mostly melt
> away leaving you with some meat but gorgeous crackling to die for!
>
>
I'll buy a small cube of salt pork, about the size of a deck
of cards. Slice it thin to render the fat and save it in
a small jelly jar. Good for cornbread or seasoning beans or
turnip green if you don't have salt pork on hand.

On Thu, 12 Jan 2017 17:55:20 -0800 (PST), "
> wrote:

>On Thursday, January 12, 2017 at 3:45:18 PM UTC-6, wrote:
>>
>> On 12 Jan 2017 21:08:45 GMT, notbob > wrote:
>>
>> >....or salt pork or pork belly or wtf you folks were droning on,
>> >about. I got some!
>> >
>> >Now what? Can I cook it in my steel skillet?
>> >
>> >nb
>>
>> If you have a slab of pork belly, no. Score the skin, rub with salt,
>> leave it in the fridge overnight uncovered. Next day place on rack,
>> roast in oven very slowly for three or so hours. Fat will mostly melt
>> away leaving you with some meat but gorgeous crackling to die for!
>>
>>
>I'll buy a small cube of salt pork, about the size of a deck
>of cards. Slice it thin to render the fat and save it in
>a small jelly jar. Good for cornbread or seasoning beans or
>turnip green if you don't have salt pork on hand.

Pork belly that I roast slowly is not salted - however I do keep the
drippings, great when you need some fat in the pan for onions and the
like.

wrote in message ...

On Thu, 12 Jan 2017 17:55:20 -0800 (PST), "
> wrote:

>On Thursday, January 12, 2017 at 3:45:18 PM UTC-6, wrote:
>>
>> On 12 Jan 2017 21:08:45 GMT, notbob > wrote:
>>
>> >....or salt pork or pork belly or wtf you folks were droning on,
>> >about. I got some!
>> >
>> >Now what? Can I cook it in my steel skillet?
>> >
>> >nb
>>
>> If you have a slab of pork belly, no. Score the skin, rub with salt,
>> leave it in the fridge overnight uncovered. Next day place on rack,
>> roast in oven very slowly for three or so hours. Fat will mostly melt
>> away leaving you with some meat but gorgeous crackling to die for!
>>
>>
>I'll buy a small cube of salt pork, about the size of a deck
>of cards. Slice it thin to render the fat and save it in
>a small jelly jar. Good for cornbread or seasoning beans or
>turnip green if you don't have salt pork on hand.

Pork belly that I roast slowly is not salted - however I do keep the
drippings, great when you need some fat in the pan for onions and the
like.

============================

My recipe is exactly the way you describe yours:

>> If you have a slab of pork belly, no. Score the skin, rub with salt,
>> leave it in the fridge overnight uncovered. Next day place on rack,
>> roast in oven very slowly for three or so hours. Fat will mostly melt
>> away leaving you with some meat but gorgeous crackling to die for!

--
http://www.helpforheroes.org.uk

On 2017-01-13, ImStillMags > wrote:

> fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
>
> pork belly is an uncured cut that the others here are talking about
>
> so which do you have....salt pork/fatback, or pork belly?

It sez: Owen's Original Salt Pork. "Boldly Seasoned".

It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
mostly fat with 1/4 of it having some lean meat.

nb

On 13 Jan 2017 15:18:32 GMT, notbob > wrote:

>On 2017-01-13, ImStillMags > wrote:
>
>> fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
>>
>> pork belly is an uncured cut that the others here are talking about
>>
>> so which do you have....salt pork/fatback, or pork belly?
>
>It sez: Owen's Original Salt Pork. "Boldly Seasoned".
>
>It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
>mostly fat with 1/4 of it having some lean meat.
>
>nb

Disregard my recipe then, never done it with Salt Pork.

On Friday, January 13, 2017 at 7:18:36 AM UTC-8, notbob wrote:
> On 2017-01-13, ImStillMags > wrote:
>
> > fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
> >
> > pork belly is an uncured cut that the others here are talking about
> >
> > so which do you have....salt pork/fatback, or pork belly?
>
> It sez: Owen's Original Salt Pork. "Boldly Seasoned".
>
> It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
> mostly fat with 1/4 of it having some lean meat.
>
> nb

Then it is a "seasoning" meat for recipes like beans, greens, etc. I cannot cook a mess o greens without salt pork, just wouldn't taste right.

notbob wrote:
>
> On 2017-01-13, ImStillMags > wrote:
>
> > fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
> >
> > pork belly is an uncured cut that the others here are talking about
> >
> > so which do you have....salt pork/fatback, or pork belly?
>
> It sez: Owen's Original Salt Pork. "Boldly Seasoned".
>
> It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
> mostly fat with 1/4 of it having some lean meat.

In my opinion, salt pork is used for seasoning things and not for
cooking and eating outright. Not sure though...perhaps you could munch
on the little bit of meat?

On 2017-01-13, ImStillMags > wrote:

> Then it is a "seasoning" meat for recipes like beans, greens, etc.

I'm gonna make a mess o' red beans (sans rice), today. Got Andouille
ssg, ham steak (they were outta shanks), the usual holy trinity, and
some Creole seaoning (Old Bay). How would the 'salt pork' fit into
this recipe?

nb

notbob wrote:
>
> On 2017-01-13, ImStillMags > wrote:
>
> > Then it is a "seasoning" meat for recipes like beans, greens, etc.
>
> I'm gonna make a mess o' red beans (sans rice), today. Got Andouille
> ssg, ham steak (they were outta shanks), the usual holy trinity, and
> some Creole seaoning (Old Bay). How would the 'salt pork' fit into
> this recipe?
>
> nb

Just toss in a little thin slice of it for seasoning.

Question: You consider OLD BAY to be creole seasoning? I don't.

On 2017-01-13, notbob > wrote:

> I'm gonna make a mess o' red beans (sans rice), today. Got Andouille
> ssg, ham steak (they were outta shanks), the usual holy trinity, and
> some Creole seaoning (Old Bay). How would the 'salt pork' fit into
> this recipe?

While I'm waiting for a response to the above dish, I'll note that I
jes bought a bunch o' kale.

I love mustard/collard grns, but have never worked with kale. How
might this salt pork fit in that combo? Also, howzabout pan fried
kale? How does that work?

nb

On 13 Jan 2017 19:12:06 GMT, notbob > wrote:

>On 2017-01-13, notbob > wrote:
>
>> I'm gonna make a mess o' red beans (sans rice), today. Got Andouille
>> ssg, ham steak (they were outta shanks), the usual holy trinity, and
>> some Creole seaoning (Old Bay). How would the 'salt pork' fit into
>> this recipe?
>
>While I'm waiting for a response to the above dish, I'll note that I
>jes bought a bunch o' kale.
>
>I love mustard/collard grns, but have never worked with kale. How
>might this salt pork fit in that combo? Also, howzabout pan fried
>kale? How does that work?
>
>nb

Next week have noted on my grocery list must make another batch of
notbob's good soup, this time I will try Genoa salami in it rather
than the proscuitto.

On 1/12/2017 3:50 PM, Sqwertz wrote:
> Yeah, lets all break out our crystal balls to try and help the
> terminally stupid.
>
> -sw

You need a 14" dildo crammed up your arse!

On 1/12/2017 6:22 PM, Sqwertz wrote:
> It's just slabs of fat (with or without skin).

Like the cawk you take bareback in your arse?

On 1/13/2017 12:44 PM, wrote:
> this time I will try Genoa salami in it rather
> than the proscuitto.

Sounds like perfect fit, you prolapsed old whore!

On 1/13/2017 10:35 AM, Gary wrote:
> Question: You consider OLD BAY to be creole seasoning? I don't.

Are you an IDIOT?

Here's what it contains:

https://en.wikipedia.org/wiki/Old_Bay_Seasoning

Old Bay Seasoning is a blend of herbs and spices that is marketed in the
United States by McCormick & Company, and produced in Maryland. It is
produced in the Chesapeake Bay area where it was developed by German
immigrant Gustav Brunn in 1939,[1] and where the seasoning is very
popular to this day. At that time, crabs were so plentiful that bars in
Baltimore, Maryland, offered them free[citation needed] and salty
seasonings like Old Bay were created to encourage patrons to purchase
more beverages. Old Bay is just one of many crab seasonings created
during that era, yet it is one of only a few that survived. Notable
others are J.O. Spice and Baltimore Spice.

The seasoning mix includes mustard, paprika, celery salt, bay leaf,
black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg,
cardamom, and ginger.[2][not in citation given] It is regionally
popular, specifically in Maryland, the Mid-Atlantic States, the Southern
States, and parts of New England and the Gulf Coast.[3] Due to the
strong presence of the United States Navy in Maryland and Virginia, it
is a common fixture in galleys onboard navy ships.

On 1/13/2017 9:59 AM, Gary wrote:
> In my opinion, salt pork is used for seasoning things and not for
> cooking and eating outright. Not sure though...perhaps you could munch
> on the little bit of meat?

Well no ****ing DUH!

On 1/13/2017 8:37 AM, wrote:
> never done it with Salt Pork.

Cram it up yer rancid snatch and look for dogs.

On Friday, January 13, 2017 at 9:13:59 AM UTC-8, notbob wrote:
> On 2017-01-13, ImStillMags > wrote:
>
> > Then it is a "seasoning" meat for recipes like beans, greens, etc.
>
> I'm gonna make a mess o' red beans (sans rice), today. Got Andouille
> ssg, ham steak (they were outta shanks), the usual holy trinity, and
> some Creole seaoning (Old Bay). How would the 'salt pork' fit into
> this recipe?
>
> nb

It would be good. I'm starting to drool.

On Friday, January 13, 2017 at 11:12:10 AM UTC-8, notbob wrote:
> On 2017-01-13, notbob > wrote:
>
> > I'm gonna make a mess o' red beans (sans rice), today. Got Andouille
> > ssg, ham steak (they were outta shanks), the usual holy trinity, and
> > some Creole seaoning (Old Bay). How would the 'salt pork' fit into
> > this recipe?
>
> While I'm waiting for a response to the above dish, I'll note that I
> jes bought a bunch o' kale.
>
> I love mustard/collard grns, but have never worked with kale. How
> might this salt pork fit in that combo? Also, howzabout pan fried
> kale? How does that work?
>
> nb

I would rather use the salt pork in the kale than in the red beans, since you already have other meats for the red beans. Render the salt pork and then put the just washed and torn kale in there to wilt down.

On Friday, January 13, 2017 at 9:00:57 AM UTC-8, Gary wrote:
> notbob wrote:
> >
> > On 2017-01-13, ImStillMags > wrote:
> >
> > > fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
> > >
> > > pork belly is an uncured cut that the others here are talking about
> > >
> > > so which do you have....salt pork/fatback, or pork belly?
> >
> > It sez: Owen's Original Salt Pork. "Boldly Seasoned".
> >
> > It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
> > mostly fat with 1/4 of it having some lean meat.
>
> In my opinion, salt pork is used for seasoning things and not for
> cooking and eating outright. Not sure though...perhaps you could munch
> on the little bit of meat?

salt pork makes great cracklins

On 1/12/2017 2:08 PM, notbob wrote:
> ....or salt pork or pork belly or wtf you folks were droning on,
> about. I got some!
>
> Now what? Can I cook it in my steel skillet?
>
> nb
>

**** YES YOU CAN!

On Friday, January 13, 2017 at 1:44:07 PM UTC-7, Sqwerts wrote:
> On 1/13/2017 8:37 AM, wrote:
> > never done it with Salt Pork.
>
> Cram it up yer rancid snatch and look for dogs.

This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
====

On Fri, 13 Jan 2017 08:24:53 +1100, Jeßus > wrote:

> On 12 Jan 2017 21:08:45 GMT, notbob > wrote:
>
> >....or salt pork or pork belly or wtf you folks were droning on,
> >about. I got some!
> >
> >Now what? Can I cook it in my steel skillet?
>
> Something along the lines of these is my reccomendation:
> http://www.bbcgoodfood.com/recipes/1...sed-pork-belly

How can anyone say all the fat has been rendered from the piece shown
in that picture? Even enlarged, I don't see any meaty bits.
>
> http://www.taste.com.au/recipes/3337...le+cider+gravy

This one looks like it's well rendered and meaty. We don't get pork
belly that meaty here. Asians love to eat fat, so that's what they
sell.

Cider and pork go together well. There's a restaurant chain in the
South called Cracker Barrel that had delicious cider braised pork on
the menu when I ate there.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy >
wrote:

>This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
>====

Why do you even acknowledge it's existence? You're an even bigger
idiot than the troll is. One look at the nym and it's obvious and
simple to killfile.

On 1/13/2017 2:59 PM, Roy wrote:
> On Friday, January 13, 2017 at 1:44:07 PM UTC-7, Sqwerts wrote:
>> On 1/13/2017 8:37 AM, wrote:
>>> never done it with Salt Pork.
>>
>> Cram it up yer rancid snatch and look for dogs.
>
> This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
> ====
>
BRING IT ON ROY BOY!

On 1/13/2017 3:10 PM, Je�us wrote:
> On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy >
> wrote:
>
>> This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
>> ====
>
> Why do you even acknowledge it's existence? You're an even bigger
> idiot than the troll is. One look at the nym and it's obvious and
> simple to killfile.
>

LOLOLOLOL!!!!!

On 2017-01-13, l not -l > wrote:

> But, for red beans, my go-to meat is tasso.

Unfortunately, I cannot get tasso unless I order it online. Plus, I
gotta let them beans cook fer at least 4-1/2 hrs due to my location at
high elevation (8K ft).

It's supposed to snow fer the next 3 days, so I'm cooking up a mess o'
comfort food. Pizza, tonight. Tomorrow, biscuits n' gravy.

nb

On Fri, 13 Jan 2017 14:06:50 -0800, sf > wrote:

>On Fri, 13 Jan 2017 08:24:53 +1100, Jeßus > wrote:
>
>> On 12 Jan 2017 21:08:45 GMT, notbob > wrote:
>>
>> >....or salt pork or pork belly or wtf you folks were droning on,
>> >about. I got some!
>> >
>> >Now what? Can I cook it in my steel skillet?
>>
>> Something along the lines of these is my reccomendation:
>> http://www.bbcgoodfood.com/recipes/1...sed-pork-belly
>
>How can anyone say all the fat has been rendered from the piece shown
>in that picture? Even enlarged, I don't see any meaty bits.

I googled these two links, just random ones that gave the gist of what
I had in mind. Having actually looked at the pic now I agree, I'd
render out a lot more fat than that.

>> http://www.taste.com.au/recipes/3337...le+cider+gravy
>
>This one looks like it's well rendered and meaty. We don't get pork
>belly that meaty here. Asians love to eat fat, so that's what they
>sell.

I've seen pork belly here with very little meat, but OTOH I know where
to buy pork belly with a decent amount of meat.

>Cider and pork go together well. There's a restaurant chain in the
>South called Cracker Barrel that had delicious cider braised pork on
>the menu when I ate there.

They definitely go well together, I've been cooking that combination
for many years. One of my favourites.

On 1/13/2017 6:02 PM, l not -l wrote:

> Weather here (STL) is also bad; freezing rain all day; everything coated in
> ice. All schools and many businesses closed or skeleton staff. Freezing
> rain forecast through Sunday, so housebound until Monday at the earliest.
> I have a big pot of red kidney beans, made with the meaty bones of a
> shoulder butt roast, and a batch of cornbread ready for tonight.
>

Housebound? Why? They show many idiots out on the road sliding into
ditches or each other. Look at all the fun you are missing.

On 2017-01-13 6:10 PM, Je�us wrote:
> On Fri, 13 Jan 2017 14:06:50 -0800, sf > wrote:

>> Cider and pork go together well. There's a restaurant chain in the
>> South called Cracker Barrel that had delicious cider braised pork on
>> the menu when I ate there.
>
> They definitely go well together, I've been cooking that combination
> for many years. One of my favourites.
>

I imagine it would be. One of my wife's favourite old time recipes that
she still serves on special occasions is a similar sort of deal. She
simmers a big junk of back bacon on apple juice and then makes it with a
simple glaze made with flour, prepared mustard and brown sugar.

On 1/13/2017 10:18 AM, notbob wrote:
> On 2017-01-13, ImStillMags > wrote:
>
>> fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
>>
>> pork belly is an uncured cut that the others here are talking about
>>
>> so which do you have....salt pork/fatback, or pork belly?
>
> It sez: Owen's Original Salt Pork. "Boldly Seasoned".
>
> It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
> mostly fat with 1/4 of it having some lean meat.
>
> nb
>
Slice it (if it isn't already sliced) and brown it (yes, you can use
your new pan) until crispy. Use it like bacon in bean soup.

Jill

On 1/13/2017 10:52 AM, ImStillMags wrote:
> On Friday, January 13, 2017 at 7:18:36 AM UTC-8, notbob wrote:
>>
>> It sez: Owen's Original Salt Pork. "Boldly Seasoned".
>>
>> It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
>> mostly fat with 1/4 of it having some lean meat.
>>
>> nb
>
> Then it is a "seasoning" meat for recipes like beans, greens, etc. I cannot cook a mess o greens without salt pork, just wouldn't taste right.
>
Ah yes! I generally use salt pork when making bean soup but it's also
excellent in a mess o' greens.

Jill

On 1/13/2017 3:47 PM, ImStillMags wrote:
> On Friday, January 13, 2017 at 9:00:57 AM UTC-8, Gary wrote:
>> notbob wrote:
>>>
>>> On 2017-01-13, ImStillMags > wrote:
>>>
>>>> fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
>>>>
>>>> pork belly is an uncured cut that the others here are talking about
>>>>
>>>> so which do you have....salt pork/fatback, or pork belly?
>>>
>>> It sez: Owen's Original Salt Pork. "Boldly Seasoned".
>>>
>>> It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
>>> mostly fat with 1/4 of it having some lean meat.
>>
>> In my opinion, salt pork is used for seasoning things and not for
>> cooking and eating outright. Not sure though...perhaps you could munch
>> on the little bit of meat?
>
> salt pork makes great cracklins
>
Yes it does.

Jill

On Friday, January 13, 2017 at 3:10:28 PM UTC-7, Jeßus wrote:
> On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy >
> wrote:
>
> >This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
> >====
>
> Why do you even acknowledge it's existence? You're an even bigger
> idiot than the troll is. One look at the nym and it's obvious and
> simple to killfile.

Well, little buddy, I don't have a regular NEWSREADER so I can't KILLFILE. I don't spend all my time on this crap like you do.
Besides, I'd have to KILLFILE you and then I would miss out on your wonderful observations and helpful hints. Your favorite
sheep is waiting...scoot.
====

informative and timely discourses

On Fri, 13 Jan 2017 17:24:58 -0800 (PST), Roy >
wrote:

>On Friday, January 13, 2017 at 3:10:28 PM UTC-7, Jeßus wrote:
>> On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy >
>> wrote:
>>
>> >This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
>> >====
>>
>> Why do you even acknowledge it's existence? You're an even bigger
>> idiot than the troll is. One look at the nym and it's obvious and
>> simple to killfile.
>
>Well, little buddy, I don't have a regular NEWSREADER so I can't KILLFILE. I don't spend all my time on this crap like you do.
>Besides, I'd have to KILLFILE you and then I would miss out on your wonderful observations and helpful hints. Your favorite
>sheep is waiting...scoot.
>====
>
>informative and timely discourses

None of which addresses my original point.