or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Salt Pork and Pork Skins.. update 10/8/12
New Posts  All Forums:Forum Nav:

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

post #1 of 16
Thread Starter 

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......

 

salt pork 1.jpg

 

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

 

SALT PORK 3.jpg

 

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.....

 

salt pork 4a.jpg

 

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.....

PORK SKIN from picnic.jpg

 

Another way to save on the budget and have great tasting grub.... 


Edited by DaveOmak - 10/8/12 at 5:07am
post #2 of 16

 Good day Dave this looks yummy it will do a good breakfast.

post #3 of 16

Nice job! I'll have to remember the salt pork...my oldest eats it instead of bacon!!!!

post #4 of 16

Looks good!

post #5 of 16
Thread Starter 
Quote:
Originally Posted by africanmeat View Post

 Good day Dave this looks yummy it will do a good breakfast.

It really adds great flavor to stuff......

Quote:
Originally Posted by alblancher View Post

Looks good!

Tastes even better.... the Pitmaster's Choice is awesome......

Quote:
Originally Posted by SmokinHusker View Post

Nice job! I'll have to remember the salt pork...my oldest eats it instead of bacon!!!!

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

post #6 of 16

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

post #7 of 16
Dave you are a master. Looks superior.
post #8 of 16
Thread Starter 

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....    head-wall.gif ..... 

 

Dave

post #9 of 16

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" , lolthumb1%20copy.gif

al

post #10 of 16

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

post #11 of 16
Thread Starter 
Quote:
Originally Posted by TennSmoker View Post

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" , lolthumb1%20copy.gif

al

Al, evening.... Well............ I can BS my way through darn near anything...  LOL.... 

post #12 of 16

Awesome!  I would appreciate if you would post the technique used for the 'piggy puffs.'

post #13 of 16
Thread Starter 
Quote:
Originally Posted by steelchef View Post

Awesome!  I would appreciate if you would post the technique used for the 'piggy puffs.'

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

post #14 of 16
Two requirements for my beans: sazon and salt pork!
post #15 of 16
Thread Starter 
Quote:
Originally Posted by zzerru View Post

Two requirements for my beans: sazon and salt pork!

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

post #16 of 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.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Salt Pork and Pork Skins.. update 10/8/12