I have never made salt pork

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crankybuzzard

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Jan 4, 2014
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Montague County, TX
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.
 
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Following.......
We use salt pork as well. Would be nice not to pay that price.
 
Salt Pork -Step by Step
  1. Acquire Pork Belly, Chop or Keep Whole. ...
  2. Cover Pork Completely with Sea Salt & Brown Sugar (ratio 5:1) ...
  3. Leave in Mixture for 2-3 days. ...
  4. For larger Pork Bellies Drain and Repeat Steps 2 & 3. ...
  5. Rinse Pork & Dry. ...
 
Salt Pork -Step by Step
  1. Acquire Pork Belly, Chop or Keep Whole. ...
  2. Cover Pork Completely with Sea Salt & Brown Sugar (ratio 5:1) ...
  3. Leave in Mixture for 2-3 days. ...
  4. For larger Pork Bellies Drain and Repeat Steps 2 & 3. ...
  5. Rinse Pork & Dry. ...
So simple that even on Old Buzzard can do it.

Results next weekend.
 
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Salt Pork -Step by Step
  1. Acquire Pork Belly, Chop or Keep Whole. ...
  2. Cover Pork Completely with Sea Salt & Brown Sugar (ratio 5:1) ...
  3. Leave in Mixture for 2-3 days. ...
  4. For larger Pork Bellies Drain and Repeat Steps 2 & 3. ...
  5. Rinse Pork & Dry. ...
No cure needed?
 
Waiting for the results too. I don't use salt pork often. But the price has gotten out of hand like most everything else.
 
My Grandparents called meatier slices of salt pork "streak o lean", and it has salt + cure, just not smoked. Here is a post from a couple of years ago.

 
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Ever considered using bacon trim for beans?

Clifty Farms sells packs of country ham flavoring pieces which also make a wonderful pot of beans.
 
My Grandparents called meatier slices of salt pork "streak o lean", and it has salt + cure, just not smoked. Here is a post from a couple of years ago.

My grandparents also called it streaky fat...
 
Rick has you covered. 6-8% salt dry cure for old school salt pork.....
Thanks, I don't have my notes to remember the cover.
That's how I made a batch for a Scout camporee that was a Civil War re-enactment.
Salt cover (no sugar) and in the bag and fridge for around a week. I chickened out leaving the package in the basement without refrigeration.
I wasn't able to be a leader that weekend as I had to work. Do you think the Scouts or other leaders bothered to ask anyone how to cook with salt pork? NOO
8# belly got chucked
 
It's done. I felt confident with an 11 day cure since the belly was in 1"x1" strips and it worked out great. Flipped and massaged the bag each day during the cure.

Sliced a little up for a fry test and wasn't disappointed. The bride and her cats approved.

IMG_4931.JPG

IMG_5012.JPG

IMG_5015.JPG


Not going to use much of this in beans, we both agree that we want to use it as bacon! I'll get a full belly next week and cure half of it using the same EQ recipe I did for this batch, scaled up of course. That one will probably cure for at least 21 days.

Thanks for following along
 
Salt Pork -Step by Step
  1. Acquire Pork Belly, Chop or Keep Whole. ...
  2. Cover Pork Completely with Sea Salt & Brown Sugar (ratio 5:1) ...
  3. Leave in Mixture for 2-3 days. ...
  4. For larger Pork Bellies Drain and Repeat Steps 2 & 3. ...
  5. Rinse Pork & Dry. ...

I had to read the recipe a few times and focus a lot. Upon careful review and consulting the recipe multiple times to ensure I got the process JUST right, I made up a small batch.

Fingers, eyes and toes crossed that I didn't mess it up!

Thanks for this BGKYSmoker BGKYSmoker !
 
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