Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Salt pork is one of the world’s great seasoning meats and is often used in such dishes as Boston baked beans and hoppin’ John as well as in fish chowders. It can be made from side meat or from fatback. The jowls are also used, and these are traditionally eaten on New Year’s Day in some areas. I prefer to use a good cut of side meat so that it will have a lot of lean meat along with the fat. In fact, I consider the whole side of pork to be salt pork if it is cured and not smoked; if smoked, it’s bacon, I say. Usually, salt pork is the thickness of slab bacon and is prepared with the skin on. Slabs can be cut into convenient lengths and widths. I find that 6-by-12-inch pieces work just fine. You can salt-cure the whole side, then trim it for storage; of course, the trimmings can be used for seasoning meat.