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Easy
By Helen Witty and Elizabeth Schneider
Published 1979
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.
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