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  #1   ^
Old Thu, Feb-09-12, 20:35
0Angel0's Avatar
0Angel0 0Angel0 is offline
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Posts: 447
 
Plan: Atkins
Stats: 278/215/180 Female 5'8"
BF:
Progress: 64%
Default Salt Pork...what is it?

I found what looked like a big square of bacon (but really really fatty) and it was called salt pork. It had curing chemicals listed in the ingredients so I assume it was. What is it and what do you do with it??
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  #2   ^
Old Thu, Feb-09-12, 21:34
MizKitty's Avatar
MizKitty MizKitty is offline
95% Sugar Free!
Posts: 7,010
 
Plan: Very high fat LC/HCG
Stats: 310/155.4/159 Female 67 inches
BF:
Progress: 102%
Location: Missouri
Default

It's basically salt-cured (rather than bacon cured) uncut slab bacon. Use it for any seasoning where you would use bacon, like greens or beans. It was always my first choice for seasoning a big pot of beans (back when beans were on the menu). It's really good stuff.
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  #3   ^
Old Sat, Feb-11-12, 01:48
0Angel0's Avatar
0Angel0 0Angel0 is offline
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Posts: 447
 
Plan: Atkins
Stats: 278/215/180 Female 5'8"
BF:
Progress: 64%
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Thanks! I'll pick some up next time I'm at the store. It sounds like it would be great in some sauteed greens.
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  #4   ^
Old Sat, Feb-11-12, 02:36
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Mama Sebo Mama Sebo is offline
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Posts: 4,978
 
Plan: lc, highish fat,
Stats: 224/148/124 Female 64 inches
BF:44%/29%/20%
Progress: 76%
Location: Gaborone, Botswana
Default

Use it moderately and don't add salt till the food hits your plate, otherwise you can end up with it way oversalted. You can freeze it, then cut it with a sharp knife to make aesthetically pleasing tiny squares, fry them and sprinkle on soup or a salad. Before you freeze it maybe cut it down a bit - into several pieces- so its not too big to cut frozen. Especially yummy addition to fried liver if thats on your menu! And, as you identified, any and all sauteed veggie dishes. We also (in Austria) make a wonderfully decadent non-lc thing called a gramiknoedel (in regular german I think its called a Kramlknoedel), you cut your little squares, put them in a bowl and add lots of parsley and black pepper, then roll small marbel sized balls with them, set them on a baking tray and freeze them. Then you make a mix of bread crumbs, a little flour, salt and pepper, egg and milk, and form balls, then shove the smaller ball into the dough ball and smooth it into a larger ball. These knoedel, or dumplings, are then gently boiled in a big full pan of water until the float. Then serve, no sauce needed. We like to then slice them in half and fry them up face down in a frying pan. Now, if someone could suggest how to make the dumpling lc I'd do it in a flash, maybe something with almond flour and parmesian cheese -- otherwise my days of enjoying gramiknoedel are gone. Sorry for jacking your thread, but writing this was like eating it, I just couldn't stop!

Last edited by Mama Sebo : Sat, Feb-11-12 at 22:15.
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  #5   ^
Old Sat, Feb-11-12, 11:21
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cyberus cyberus is offline
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Posts: 262
 
Plan: none
Stats: 000/000/000 Male 76
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Location: Holland, Michigan
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Unsmoked bacon basically, however salt pork made from cheeks and jowls are not unheard of in addition to belly.

Like bacon you do have to watch the ingredient list due to some processors using excess sugar and/or hfcs to speed the cure.
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  #6   ^
Old Sat, Feb-11-12, 17:55
graciejean graciejean is offline
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Posts: 345
 
Plan: south beach
Stats: 168/168/125 Female 4'11
BF:
Progress: 0%
Location: dixie
Default

I wash my salt pork before I cook with it.In the south this is called "Fat Back".
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