Are you looking to add some extra flavor and juiciness to your dishes? Look no further than salt pork fatback!
This versatile ingredient can be used to enhance the taste of everything from ground beef to roasted turkey. But how do you make it?
In this article, we’ll explore the different ways to prepare and cook salt pork fatback, including rendering the fat, soaking it in milk, and even cooking it in the oven.
So grab your apron and let’s get started!
How To Make Salt Pork Fatback?
Salt pork fatback is a slice of pork that comes from the back, sides, or belly of a pig. It can be used to add flavor and juiciness to a variety of dishes, from ground beef to roasted turkey. Here are some ways to make salt pork fatback:
1. Rendering the Fat: One of the main ways to cook salt pork is to slowly render the fat from it. To do this, rinse off the salt pork slices and pat them dry with a paper towel or clean cloth. Cut into cubes or small strips and cook over low heat until most of the fat is rendered out. Sauté a chopped onion in the rendered salt pork fat, and you’re well on your way to making great chowder.
2. Soaking in Milk: Another way to prepare salt pork fatback is to soak it in milk. This step draws out a lot of the salt and makes it less salty. Remove the salt pork from the milk letting most of it drain away. Discard the milk. Then sprinkle it liberally with ground pepper and flour it well on both sides. Heat about a 1/4 inch of peanut oil in a heavy skillet. When the oil is hot, carefully lower the prepared pieces of salt pork into the pan. Cook, turning once, until lightly browned, crispy, and cooked through – about 3 minutes on each side.
3. Cooking in the Oven: You can also cook salt pork fatback in the oven. Preheat the oven at 375° F Season the fatback on both sides and place the slices on a baking pan, leaving space in between. You can use aluminum foil to line the pan for easy cleaning. Place the baking pan inside the oven and cook for about fifteen minutes until it turns slightly brown and crispy.
What Is Salt Pork Fatback?
Salt pork fatback is a heavily salted slice of pork that comes from the back, sides, or belly of a pig. Dry or wet brine is used to cure and preserve the fat and small amount of meat in these cuts of pork. Unlike fatback, which is not salted, salt pork is an important ingredient in Southern cooking, adding flavor and juiciness to greens and other dishes. It was also commonly used as a staple ration for many militaries and navies throughout history. Salt pork is typically cut and cooked (blanched or rendered) before use, but it can also be eaten without prior heat treatment. When salt pork contains a significant amount of meat, it is known as “streak o’ lean” and is traditionally popular in the Southeastern United States. Another variation of salt pork is lardo, a type of Italian salumi made by curing fatback with salt, herbs, garlic, and other seasonings for six months or more. Different variations of lardo are made in different places, such as lardo di Colonnata from Tuscany or lardo di Arnad from the Valle d’Aosta.
How To Choose The Best Salt Pork Fatback
When it comes to choosing the best salt pork fatback, there are a few things to consider. First, you want to make sure that the fatback is fresh and not rancid. Look for fatback that is firm and supple at room temperature, with a white color rather than yellow or gray.
If you’re a professional chef, you may be able to purchase directly from your broad band vendor or meat supplier. However, for the home cook, it’s best to head to your local butcher, an Asian market, or a friendly farmers market pork purveyor.
It’s also important to consider the cut of pork that the fatback comes from. Salt pork can be made from the back, sides, or belly of the pig. Most readily available salt pork is made from pork belly, which will produce a product that is a combination of meat and fat, with more fat than meat.
Lastly, you may want to consider whether the salt pork has been dry- or wet-cured. Dry curing involves rubbing salt and other seasonings onto the meat and allowing it to cure for several weeks. Wet curing involves submerging the meat in a brine solution for several days.
Ultimately, the best salt pork fatback for your recipe will depend on personal preference and the specific dish you’re preparing. Experiment with different cuts and curing methods to find your favorite.
Rendering The Fat: The Traditional Method
One of the traditional methods of cooking salt pork fatback is to render the fat slowly. This method involves dividing the salt and spices mixture in half by weight, massaging it into each slab of pork fat, and vacuum sealing each piece with its share of salt and spices. The pieces are then placed in a container, either stacked or side by side, with a plate or lid smaller than the top of the container weighing it down. The fatback is then cured for 12 days, flipping it every three days to evenly distribute the cure.
After 12 days to 2 weeks, the fatback is removed from the container and rinsed well. It is then patted dry and a hole is poked about 1/2 inch away from one corner so that a string can be run through it to hang. The pork is then hung for at least 2 weeks, and preferably 4 to 8 weeks in a dark place that is between 45°F and 60°F, with between 65 and 75 percent humidity. If you are curing other things with your lardo, you might want to wrap the fatback in cheesecloth, and then again loosely with foil. The foil blocks the light when you open the curing fridge door.
Once the fatback is cut into pieces, it can be placed in a pot or slow cooker. A heavy-duty stainless steel pot can be used for stove-top rendering or a large Crockpot for slow-cooking. Heat the fat over low heat until it melts and starts to bubble. Keep an eye on the temperature, as you don’t want it to burn. Allow the fat to simmer until most of it has melted and the remaining pieces are crispy. This can take anywhere from one to four hours, depending on how much fat you’re rendering and which method you’re using.
As the lard renders, you can periodically skim off any foam that accumulates on top. This will help keep your lard clear and allow you to see the progress better. This traditional method of rendering salt pork fatback takes some time but produces a deliciously rich and flavorful result that can be used in many different dishes.
Soaking In Milk: A Surprising Twist
If you’re looking to try something different with your salt pork fatback, consider soaking it in milk. Soaking the salt pork in milk can help to reduce the saltiness and make it more tender. To do this, simply place the slices of salt pork in a bowl and cover them with milk. Let them soak for at least an hour, or even overnight in the refrigerator.
After soaking, remove the salt pork from the milk and pat it dry with a paper towel or clean cloth. Sprinkle both sides with ground pepper and flour it well. Heat up some peanut oil in a heavy skillet and carefully lower the prepared pieces of salt pork into the pan. Cook for about 3 minutes on each side until the slices are lightly browned, crispy, and cooked through.
Soaking salt pork in milk is a great way to add a unique twist to your dish. It can be used in a variety of recipes such as chowder, baked beans, or even as a topping for salads. Give it a try and see how it adds a new dimension of flavor to your favorite dishes!
Oven-Baked Salt Pork Fatback: A Modern Approach
If you’re looking for a modern approach to cooking salt pork fatback, try oven-baking it. This method is easy and hassle-free, and it produces crispy and flavorful slices of salt pork fatback.
To start, preheat your oven to 375° F. While the oven is heating up, rinse off your salt pork slices and pat them dry with a paper towel or clean cloth. Season the slices with your favorite spices, such as black pepper, garlic powder or paprika.
Next, place the seasoned salt pork slices on a baking pan, leaving some space in between each slice. You can use aluminum foil to line the pan for easy cleaning.
Place the baking pan inside the preheated oven and cook for about fifteen minutes until the salt pork turns slightly brown and crispy. Keep an eye on it to ensure that it doesn’t burn.
Once the salt pork is cooked, remove it from the oven and let it cool for a few minutes before serving. You can serve it as a side dish or use it as an ingredient in your favorite recipes.
Creative Ways To Use Salt Pork Fatback In Your Cooking
Salt pork fatback is a versatile ingredient that can add flavor and richness to many dishes. Here are some creative ways to use it in your cooking:
1. Flavoring Soups and Stews: Salt pork fatback can be used to flavor soups, stews, and chowders. Simply sauté the salt pork in a pot until the fat is rendered, then add your vegetables and other ingredients. The salt pork will infuse the dish with a rich, savory flavor.
2. Braising Greens: Greens like collards, kale, and mustard greens can benefit from the addition of salt pork fatback. Cook the salt pork in a skillet until it’s crispy, then add your greens and cook until they’re tender. The salt pork fatback will add a smoky, salty flavor to the greens.
3. Roasting Vegetables: Salt pork fatback can be used to add flavor and richness to roasted vegetables. Cut the salt pork into small pieces and toss it with your vegetables before roasting. The salt pork will melt into the vegetables as they cook, adding a delicious savory flavor.
4. Making Gravy: Salt pork fatback can be used to make a flavorful gravy for meats like roast beef or turkey. Cook the salt pork in a skillet until it’s crispy, then remove it from the pan and set it aside. Use the rendered fat to make a roux, then add beef or chicken stock and whisk until smooth. Add the crispy salt pork back into the gravy for added flavor and texture.
5. Adding Flavor to Beans: Salt pork fatback is a classic ingredient in baked beans, but it can also be used to add flavor to other types of beans. Cook the salt pork in a skillet until it’s crispy, then add your beans and cook until they’re tender. The salt pork will infuse the beans with a rich, smoky flavor.
By using these creative ways to incorporate salt pork fatback into your cooking, you can elevate your dishes with delicious, savory flavors that will leave your taste buds wanting more.
