Salt Pork and Pork Skins.. update 10/8/12

Discussion in 'Smoking Bacon' started by daveomak, May 7, 2012.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Picked up some "Dry Cured" salt pork and a picnic shoulder for $1.29/#.... 

    Shoulder went into breakfast fresh ground sausage.....  Skin went into the smoker....  Leg bone into the freezer.....

    Salt pork smoked for flavor addition to stuff also......

    [​IMG]

    SP after 4 hours smoked w/pitmasters choice pellets....

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    Fry taste test on the SP...  salty but delicious.... there should be a law against "pumped" bacon.... dry cured is

    so much better.....   I had to add oil to fry this stuff.... it didn't shrink.... it was meaty.... the way bacon should be...

    Diced and fried crispy this will make a great addition to salads, spuds, just about anything.....

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    Shoulder was ground and the hide smoked for anything that needs flavor......

    Picture sucks but the hide is very flavor full.... Great addition to help foods that need it.....

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    Another way to save on the budget and have great tasting grub.... 
     
    Last edited: Oct 8, 2012
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

     Good day Dave this looks yummy it will do a good breakfast.
     
  3. Nice job! I'll have to remember the salt pork...my oldest eats it instead of bacon!!!!
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Looks good!
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    It really adds great flavor to stuff......
    Tastes even better.... the Pitmaster's Choice is awesome......
    I used to eat "side pork", then "salt pork" and bacon..... but the bacon was "slab, skin on and dry rubbed"..... That was bacon....  The salt pork reminds me of "old world bacon" so much....

    I've got to find an outlet for "NON" pumped bellies..... I found a pumped belly outlet for $3.75/#....  

    Dave
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks great Dave, I wish I could find 50/50 thick Belly like that to cure. The local butchers all have this 1 1/4" Bellys that are ok but not like they were when I was a kid...JJ
     
  7. frosty

    frosty Master of the Pit

    Dave you are a master. Looks superior.
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Update on the use of Smoked Salt Pork......

    Bride made some Pork Fried Rice and used the salt pork in it....  It was really good.... added a different flavor profile to the rice.... this is a keeper for future fried rice recipes....  Guess I should have taken a q-view of the rice....    [​IMG]  ..... 

    Dave
     
  9. tennsmoker

    tennsmoker Smoking Fanatic

    Dave, I didn't know you actually "smoked bacon" and done stuff like that, I thought all you done

    was explain to all new sausage makers like me  "How to do it" , lol[​IMG]

    al
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Dang Dave - somehow I missed this one the first go around - looks awesome 
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Al, evening.... Well............ I can BS my way through darn near anything...  LOL.... 
     
  12. Awesome!  I would appreciate if you would post the technique used for the 'piggy puffs.'
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Colin, evening..... Not sure what you are referring to....   Cracklins ?? ....  That is just smoked hide with fat attached for beans smoked flavoring....  Then for the dog to chew on.....   I buy Mac's Cracklins... they are good... or at the hispanic meat market..... they are awesome and fresh....    Dave
     
    Last edited: Oct 12, 2012
  14. zzerru

    zzerru Meat Mopper

    Two requirements for my beans: sazon and salt pork!
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    zz, evening... Well, I had to find out what sazon was..... Interesting.... I will have to look for that in the market....    Dave
     
  16. Thanks Dave,

    I've been smokin' and sausage makin' for many years but only recently tackled a belly. Some sort of primordial fear I guess. Since the first bunch of bacon turned out well I thought I'd use the hide to make those little treats. You're right though, the stores have lots of them.
     

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