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.
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