|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
10-13-2009, 09:30 AM | #1 |
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
|
salt out of salt pork????
Does anyone have a way to rid salt pork of most of its salt ? I am working on a bea recipie and one brick is good but i want more in the beans but adding two bricks make it way to salty ... so any help?
|
|
10-13-2009, 09:46 AM | #2 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
|
soak in water, change water, soak in water, change water, soak in water, change water.....
__________________
Hot Rod Hog Cookers Association, Charter Member, President |
|
10-13-2009, 10:11 AM | #3 |
Found some matches.
Join Date: 09-15-09
Location: Central, South Carolina
|
I don't know if it is available where you are but I quit using fat back a long time ago. I use the packaged country ham chunks that are ideal for seasoning beans, greens and almost anything else. You get the salt taste but also the country ham flavor. In BBQ beans etc you don't have to remove the meat as with salt pork. 1/2 package will season a medium size pot of beans.
|
|
10-13-2009, 10:17 AM | #4 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
|
you could add potatoes to the soak and that should help extract salt
jon |
|
10-13-2009, 10:52 AM | #5 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
|
Then you can cook the potatoes as well.
__________________
Hot Rod Hog Cookers Association, Charter Member, President |
|
10-13-2009, 11:09 AM | #6 |
is one Smokin' Farker
Join Date: 10-19-07
Location: Oroville, CA
|
For beans you want to "eat lower on the hog" Try smoked ham hocks or shanks for good flavor----after cooking remove the bones.
|
|
10-13-2009, 01:01 PM | #7 |
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
|
Thanks a buch guys! I'll let ya know how they turn out!
|
|
10-13-2009, 02:04 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I tried using fresh pork belly all last winter for various braises and found that is is glorious in braising uses.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Salt | cameraman | Q-talk | 19 | 10-11-2011 05:13 PM |
New Batch of salt pork | Dennis6 | Q-talk | 0 | 06-30-2010 02:16 PM |
Lite Brined Pork Loin Chops - Taste Great, Less Salt | thirdeye | Q-talk | 11 | 06-19-2010 08:29 AM |
Brine: Sea Salt vs. Table Salt? | NorCalTDS | Q-talk | 11 | 04-26-2010 08:55 AM |
Salt! | J Appledog | Q-talk | 10 | 04-18-2010 01:15 AM |
Thread Tools | |
|
|