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Thread: Kansas City Trout (Fried Salt Pork)

  1. #1
    (FMR) Wilderness Guide pgvoutdoors's Avatar
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    Default Kansas City Trout (Fried Salt Pork)

    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
    1. Slice pork into 3/8 inch thick strips
    2. Simmer strips in water for 20 minutes.
    3. Season cornmeal with Cayenne Pepper (1 tsp Cayenne to 1 cup cornmeal)
    4. Drain salt pork strips.
    5. Heat a small amount of cooking oil in a medium hot skillet.
    6. Coat the pork strips in the cornmeal mixture and fry both sides until browned.
    7. Serve with biscuits or cornbread.
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  2. #2
    Senior Member Old GI's Avatar
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    Now that ...... that .... that .... Oh you are such a bad man! Looks delicious.
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  3. #3
    Administrator Rick's Avatar
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    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.

  4. #4
    Super Moderator crashdive123's Avatar
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    Growing up there was always a chunk of salt pork in the fridge.
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  5. #5
    Lone Wolf COWBOYSURVIVAL's Avatar
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    It is a staple down South still today.
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  6. #6
    Alaska, The Madness! 1stimestar's Avatar
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    Oh I love salt pork way too much. I leave it for a very occasional special treat.
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