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Tweedle
Guest
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?
H
Hugh Jorgan
Guest
soak in water, change water, soak in water, change water, soak in water, change water.....
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Tommy's Holler BBQ
Guest
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.
jonboy
is Blowin Smoke!
you could add potatoes to the soak and that should help extract salt
jon
jon
H
Hugh Jorgan
Guest
Then you can cook the potatoes as well.
Chuckwagonbbqco
is one Smokin' Farker
For beans you want to "eat lower on the hog" Try smoked ham hocks or shanks for good flavor----after cooking remove the bones.
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Tweedle
Guest
Thanks a buch guys! I'll let ya know how they turn out!
landarc
somebody shut me the fark up.
I tried using fresh pork belly all last winter for various braises and found that is is glorious in braising uses.
