Salt pork was a very popular meat in the 18th century. In this video we explain how to prepare you own.
VIDEO HERE (6:16 minutes)
Salt pork was a very popular meat in the 18th century. In this video we explain how to prepare you own.
VIDEO HERE (6:16 minutes)
A cold saturated brine solution works just as well as hot brine. In any event, with modern refrigeration (I.e. a freezer) there is really no need to make salt pork, and the added salt is really not that good for you especially if you have high blood pressure. Finally, the guy is right that the stuff you get in the supermarket that’s labeled “salt pork” is not the real thing and neither is saltpeter (potassium nitrate) cured pork. The latter is truly nasty.
ReplyDeleteTrust me, your labor is better spent making pulled pork or BBQ with any of the descent southern recipes.
Pete, while I agree with you, times are changing. With the donks in control, make that OUT of control, knowing the old ways will mean the difference between life and starvation.
DeleteFine, until you don't have "modern refrigeration". Think power/data grid failure, supply-line failure (sound familiar?) or societal break-down. Stock up on dried legumes and fruit. Canned meats and veggies too.
DeletePerfectly right. Right up until the power goes out.
ReplyDeleteAnd with the power gone and no gasoline... Well, you might find you need that salt.
Or as I told my brother-in-law, that come that day he could make candles if he hadn't made other plans. He said "I don't want to make candles." No, I said as I patted his tummy, you can be made into candles.