I've made a LOT of cured meats and sausages in my lifetime, but I've never made salt pork.
The bride and I use salt pork quite often since we love our beans and peas, but a 12oz pack is now 6 bucks at the local stores! So I figured I'd read the label and go from there. Just what I thought, salt, sugar, sodium nitrite...
Just put almost 3# of belly strips (1" x 1.5") into an EQ cure using cure #1, salt, and a bit of sugar to see how it goes. I'll report back in a week or so with pictures and a big pot of pintos.
The 3# of belly was only 11 dollars, quite a difference price wise.
Anyone out there made this before that has a proven process?
Oh, for what it's worth, I have almost all of the Marianski books and none of them have a recipe/process for salt pork.
The bride and I use salt pork quite often since we love our beans and peas, but a 12oz pack is now 6 bucks at the local stores! So I figured I'd read the label and go from there. Just what I thought, salt, sugar, sodium nitrite...
Just put almost 3# of belly strips (1" x 1.5") into an EQ cure using cure #1, salt, and a bit of sugar to see how it goes. I'll report back in a week or so with pictures and a big pot of pintos.
The 3# of belly was only 11 dollars, quite a difference price wise.
Anyone out there made this before that has a proven process?
Oh, for what it's worth, I have almost all of the Marianski books and none of them have a recipe/process for salt pork.