Label
All
0
Clear all filters

Salt Pork

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Whether you yearn for a New England clam chowder, an authentic coq au vin, or cracklin’ bread, there are times when you will need a piece of salt pork—and your neighborhood market has none. For this reason we suggest making a batch of this easily cured meat when you find a supply of fresh fatback.

We experimented with the traditional dry-cure and found that it did not preserve the pure fat. Instead, we recommend this brining method.

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title