Salt Pork was KIMCHI Burdock root Heidi

[Guest guest]

Heidi,

Mom would make salt pork that was kept in a crock in the basement 30 plus

years ago. Doubt she would still have a recipe. Better Than Store Bought has

recipe. Cut pieces 1 inch wide, 3-4 inches long. Will need enough water to

cover pork pieces by at least 1 inch. Figure this by putting pork in plastic

bag, placing into container, pouring water in. For each 6 cups water add 1

1/2 cups kosher, pickling salt. Need to boil it and let it get cold before

pouring over pork. Weight down a plate with a clean rock to keep pork

submerged, stir pieces every week, resubmerge with plate and weight. Can be

used after 1 week. This recipe says it can be done in a glass, ceramic or

stainless bowl in fridge too. Also if more than a month old you can dry

pieces, roll in salt, wrap and freeze. Think Mom always used the jowls,

cheeks for salt pork. Any part that still has skin on with layer of fat and

meat marble will do.

> You made salt pork? What is your " recipe " ?

Wanita

[Guest guest]

>Mom would make salt pork that was kept in a crock in the basement 30 plus

>years ago. Doubt she would still have a recipe. Better Than Store Bought has

>recipe. Cut pieces 1 inch wide, 3-4 inches long. Will need enough water to

>cover pork pieces by at least 1 inch. Figure this by putting pork in plastic

>bag, placing into container, pouring water in. For each 6 cups water add 1

>1/2 cups kosher, pickling salt

Wanita:

Thanks! That is easy enough ... " Salt pork " is what you are supposed

to use with beans etc. but when you buy it it is full of nitrates.

-- Heidi