Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I had my husband stop for salt pork yesterday. He came home with it but also with a package of sliced pork back fat. I am embarrassed to say I have never used it before and I am a little stymied with what to do with it.
What do you, I mean those out there in CD land, use it for? I searched for recipes and maybe I am doing something wrong but I'm not coming up with much. Any push in the right direction would be greatly appreciated.
I've seen it added to beans. You could use it in the process of making homemade sausage (I know not for everybody). You could melt it down and make your own lard.
I knew about it used in sausages but not sure I am ready to make my own yet.
Interesting about about green beans. I don't suppose anyone has done that before and would share with me? Please.
It's a classic cassoulet ingredient. Perfect winter dish!
This is right up my cooking alley! Next cold day I have time I will be trying to conquer cassoulet making!
I did a bit more reading and I think I am getting I can use it in place of salt pork. And if I read right I can make cracklings? Might be fun to try.
I knew about it used in sausages but not sure I am ready to make my own yet.
Interesting about about green beans. I don't suppose anyone has done that before and would share with me? Please.
I had my husband stop for salt pork yesterday. He came home with it but also with a package of sliced pork back fat. I am embarrassed to say I have never used it before and I am a little stymied with what to do with it.
What do you, I mean those out there in CD land, use it for? I searched for recipes and maybe I am doing something wrong but I'm not coming up with much. Any push in the right direction would be greatly appreciated.
just use it like bacon....
My great grandfather used to eat a couple slices of fried fatback on a sourdough biscuit every morning for breakfast.
Any recipe that calls for pork fat....Cajun food, Mexican Food, Casseroles, etc.
I use it to flavor black eyed peas. For hoppin' John. Traditional New Year's day dish where I live. Always served with some collards - rice - and corn muffins. I am very superstitious about eating this meal on New Year's day (it's supposed to bring health/wealth/other good things - and it hasn't failed me yet ). Robyn
P.S. Fresh black eyed peas - which I can get here this time of the year - are about 1000 times better than canned.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
