The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

I see and that was a perma... dang that sucks

 

He got Bye Felicia'd.

 

He was a bit of a dick TBH

 

Lol.
Welcome to the internet

So anyway, back to the slow cooker recipes and food porn!

Did 'baked' beans in mine yesterday. This recipe's an old favorite of mine, but I typically double the mustard powder & pepper, use 1/8 cup of sugar, add a teaspoon each of ginger & cinnamon, and delete the salt (my homemade salt pork adds enough salt to the recipe on its own)


http://www.crownofmaine.com/maine-recipes/recipe_detail.php?id=62

 

Need the deets on your salt pork

 

Pretty straightforward; my parents raise a pig for us every summer, and when they get butchered I keep the fatback and leaf lard. The fatback that still has meat attached gets turned into salt pork and the rest gets cubed up and rendered down into lard for frying (the leaf lard gets rendered separately and used for baking)

Take a 5 gallon bucket and put a layer of salt (I use just basic pickling salt) on the bottom, just enough to cover the bottom. I slice the fatback into 1/2lb slices and layer it skin-side down in the bucket. Each time I start a new layer of fatback I put down another layer of salt between them. Once I've used up all of my fatback I add a 1/2 cup of sugar and 1/2 cup of vinegar, put a heavy dinner plate on top to hold everything down, and add just enough water to cover everything up. Then I put the lid on the bucket and put it in the garage (we have the pigs butchered in November, so it's plenty cold out there by then) for 4-6 weeks. I check on it every few days to make sure everything's still under water so it can't spoil. Once the time is up I pull the pork out, give it a quick rinse to get rid of the extra salt, pack it in ziplock bags and put it in the freezer until I want to use a strip.

It's not a fancy recipe, and it's not shelf-stable. But it's also not 'drink a gallon of water' salty, either, like some salt pork I've tried. My gram used to make shelf-stable salt pork, and when she added a strip of that to a batch of baked beans or chili everybody was guzzling water all night, lol.

 

I used to want to do like a salt cured deer ham but apparently the closest thing to that you can do is brining it and canning the meat for some scientific reason (in my mind I read salt pork and was thinking like salt cured ham but I imagine that isn't terribly far off when you are using it as seasoning)

 

Ah, gotcha.
I haven't tried making my own hams; my butcher has a really good brine/smoke recipe, so I'm happy to pay him to do it for me, lol.

 

who? what happened?

 

@Iamraiderpower

 

Look at first post on previous page.

 

Line though iamraiderpower's name.

 

On a crockpot note. I left all the ingredients out for the wife to put together a batch of spicy Italian fixings for tonight

 

didnt know that meant he got banned, I thought I saw some other people posting with that though?

 

kinda

 

I don't want to gum up the thread.