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Cooking Salt Pork

Category Meat
Cooking Salt Pork
Salt pork looks a lot like a thick slice of uncooked bacon. It is not as commonly used as it has been in the past. This is a guide about cooking salt pork.


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By 3 found this helpful
April 8, 2010

To fry salt pork bacon, first cut off all the rind as this causes grease to pop really bad. Place slices in pan of water and add 1 or 2 Tbsp. syrup or honey. The syrup helps the meat to brown. Bring water to a boil, remove from heat after a very short boil. The length of time to boil depends on how salty the meat is.

Remove from water and drain on paper towels. Fry in pan, preferably iron skillet, with very small amount of oil. Have a lid handy in case the grease pops. Also can be cooked in the oven, 400 degrees F for about 15-20 minutes. This is great with biscuits and has no more fat than regular bacon.

Source: I grew up eating this as we had our own hogs and cured meat.

By Iva from Porter, TX


Comment Was this helpful? 3
April 8, 20100 found this helpful

Boy, this brings back memories! My Mom used to dredge the salt pork in flour and then fry it. It was soo good! I haven't seen salt pork in the stores in many years.

Reply Was this helpful? Yes
April 8, 20100 found this helpful

Hi Iva,

Oh Boy!!! Does this ever bring back nice memories.

Back during WW ll, it was often very difficult to get

fresh meat even though you might have a handful

of rationing stamps. Our soldier boys needed to be

fed as good as possible and if they needed the meat, we wanted them to have it and we were so

happy to be doing our part to help. It was such a

different America then.

The people who delivered our fresh whole milk 3 times a week would often trade milk to another farmer who raised pigs for a pig or maybe two. My father would paint the milkman's big house for half a pig, and milk delivery for a month. Talk about bartering...families had that down to a fine art.


Mother could keep all the fatback and belly fat to be

salted down and kept in a big white bucket in the

bottom of the ice-box. Yes, you heard me right. An

ice-box, not a refrigerator. So many times, our

breakfast or supper consisted of fried white or salt

bacon, hot biscuits, grits and tomato gravy. I can

close my eyes and still smell the aroma coming

out of her kitchen. Dessert was another hot biscuit

with homegrown north Florida cane syrup, and

nothing in the whole world has ever tasted better.

Once in a while, I will still buy a little square of salt

bacon, and cook it just as you said...and I love it.

Just wish I could make the hot biscuits as good as

my Mother did...

Thanks for the memories.

Julia in Boca Raton, FL

Reply Was this helpful? Yes
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