pgvoutdoors
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.
Ingredients:
Slab of salt pork
Cornmeal
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.
Ingredients:
Slab of salt pork
Cornmeal
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.