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    Jena's Avatar
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    Salt pork??

    Primal Fuel
    So I bought this hunk of bacon-esque looking meat today. I don't know why. I have no idea what I am supposed to do with it. I think I was having some issues with electrolytes and/or sodium because I have been craving salt a lot the last few days. I saw the words "salt pork" and somehow I was leaving the store with the stuff. I didn't look hard, but the only recipe I found was for cornbread and greens. I like turnip greens to an extent, but I don't want to make them. Anything else I can do with this chunk of meat? Any recipe suggestions are much appreciated!
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    Not primal but one of the best things I ate when I was growing up with red beans with salt pork in them. Guess you could throw the beans away and eat the salt pork but it was damn good.
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    its basically a breakfast meat like bacon but much more salty. my mimi would make it for me instead of bacon sometimes. you need to boil it first to take some salt out of it, then fry it, it is also a lot fattier than bacon so be weary of the calories.
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    Quote Originally Posted by texas.grok View Post
    Not primal but one of the best things I ate when I was growing up with red beans with salt pork in them. Guess you could throw the beans away and eat the salt pork but it was damn good.
    how is it that much different than bacon? who made you the judge on what's primal and whats not?
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    Southerners actually bleed salt pork. It's true! If you're not going to use it for a while, just pop in your freezer. Since is is just basically fat it will not freeze hard. If it is extremely salty as in actually covered in salt, let it sit in water for a few minutes, rinse and dry. Toss the rinse water. If salt is not present just use as it is. Fry on higher heat just like you would bacon, to get it brown with leavings of fond (make sure you use that too) on the bottom of your frying pan then turn the heat down to render the fat out. Don't burn it. Use to fry eggs, add to any savory vegetable but is especially good when used in greens. It lends a distinctive salty flavor to bone broths, soups, stews with under flavor that is just absolutely delicious. It doesn't matter if you are using a base of chicken, pork or beef. Lighten up on salt added and taste after each tablespoon of salt pork fat till just right. So flavorful, you won't need much. I usually fry about 6 slices for use in a crockpot of soup.
    Fried salt pork can be eaten like bacon because it is. We also dice it, fry, and use in corn bread called cracklin bread....but that's another story.

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    A proper New England clam chowder starts with slowly rendering diced salt pork. Once rendered, add sliced onions and a bay leaf, cooking slowly til translucent. I use potato flour for a thickener, coating the onions with a couple tablespoons of the flour, the stirring while cooking on high heat. Add in several cups of fish stock, bring to a boil and add potatoes. Once potatoes are done, add in the clams or fish and finish with lots of heavy cream - yum! Bonus point if you have fresh clams and can use the clam liquor in the chowder.

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    Jena's Avatar
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    Quote Originally Posted by BennettC View Post
    how is it that much different than bacon? who made you the judge on what's primal and whats not?
    Lol, I think he meant he beans were not primal maybe? Some good suggestions everyone. Thanks for the tip on putting it in water first to remove some of the salt!
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    So this is what I ended up doing... I boiled the pork a little and then rinsed it to remove some of the salt. (Thank you for telling me to do that, as it was still quite salty!) Then I cubed it and browned it with onion and garlic in olive oil. Then I spooned it over steamed broccoli. It was really good actually an I will definitely have it again. Next time I think I will area little egg and cream and make it a carbonara sauce over broccoli. Or alternatively add some almond slivers and sauté with green beans. I am glad I bought the stuff. It turned out pretty well. Thanks for the tips
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    Quote Originally Posted by Jena View Post
    Lol, I think he meant he beans were not primal maybe? Some good suggestions everyone. Thanks for the tip on putting it in water first to remove some of the salt!
    Yep, what ^^ said.

    But I can see how it would be too salty without soaking it in water. It is pretty salty when cooked in beans and that process must cook some of the salt out of it.
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    texas.grok's Avatar
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    Quote Originally Posted by BennettC View Post
    how is it that much different than bacon? who made you the judge on what's primal and whats not?
    I was talking about the beans not being primal. Sorry if my post was not plain enough for you.
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