View Full Version : Kansas City Trout (Fried Salt Pork)

08-31-2011, 11:03 AM
For the cowboys of the early west, salt pork was a mainstay of their diet. It could be prepared in many ways to add flavor to a verity of dishes. This preparation was introduced to me a few years back at a deer hunting camp. I've sense seen it listed in a couple of cookbooks. It's very good tasting but a little hard on the old heart.

Slab of salt pork
Cayenne Pepper
Cooking oil

Slice pork into 3/8 inch thick strips
Simmer strips in water for 20 minutes.
Season cornmeal with Cayenne Pepper (1 tsp Cayenne to 1 cup cornmeal)
Drain salt pork strips.
Heat a small amount of cooking oil in a medium hot skillet.
Coat the pork strips in the cornmeal mixture and fry both sides until browned.
Serve with biscuits or cornbread.

Old GI
08-31-2011, 05:11 PM
Now that ...... that .... that .... Oh you are such a bad man! Looks delicious.

08-31-2011, 05:33 PM
Oh, son. When I was a kid salt pork and pork rind (rind on bacon) were special treats at our house. It seems like mom fixed it that way as well. I remember her simmering it. I assume to remove some of the salt. But boy oh boy was that good. I tried some pork rind a couple of years ago and it almost killed me. my body can't do stuff like that any more. Probably why all my ancestors are dead.

08-31-2011, 06:41 PM
Growing up there was always a chunk of salt pork in the fridge.

08-31-2011, 06:45 PM
It is a staple down South still today.

09-01-2011, 03:12 AM
Oh I love salt pork way too much. I leave it for a very occasional special treat.