nto covered pan with salt pork (fatback) and 1-1/2 cups
foot, the pork rind and the salt pork and water to
lmost up, finely dice the fatback, discarding the skin, and dice
unces pork loin should be ground together with 1 ounce of fatback
lice into rings.
Fry fatback crisp.
Put pieces aside
Fry fatback in a large skillet.
Drain fatback on paper towels and reserve for eating!
Cut heat off of skillet, but while still warm, add lettuce and onions until wilted.
Serve with salt, pepper and vinegar as desired.
p olive oil. Sprinkle the pork generously with salt and brush
Grind shoulder and fatback twice using medium sized grinding
Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.
Grind shoulder and fatback using medium sized grinding plate (
o 350 degrees. Add the fatback/bacon drippings. You can also
efore cooking.
Put the fatback, garlic and rosemary into a
Brown carrots and onions slowly with the fatback and add the seasonings.
Mix flour and butter to form a rouix and add, mixing well.
Add a quart of stock and simmer very slowly for three hours.
Strain.
Let stand overnight.
Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
Strain again.
Enjoy!
wash beans and look for foreign matter, small stones or pieces of dirt.
rinse twice.
put in a heavy pot with the water and fatback.
bring to a boil and reduce to a slow simmer.
simmer about 3 hours.
Serve with corn bread and sliced onions.
In large, heavy pot over low heat, cook pork fat until browned, stirring often; set aside both browned bits and melted fat.
Simmer ground pork with water over low heat for about 1 hour. Add melted fat and browned bits, onion, garlic, salt, savory, pepper, cinnamon and cloves. Cover and simmer for about 2 hours, stirring occasionally.
Let mixter cool. Stir well; taste and adjust seasoning. Pack into small pots. Cover and refrigerate. Bring to room temperature before serving.
toss the cubed chicken and fatback with the combined seasonings. Chill
nd around washpot.
Fry fatback until crisp and remove from
Marinate: toss the lamb, fatback, and dry seasonings together, then
oss the leg meat and fatback with the seasonings (shallots, chili
igh heat and add the pork and bacon. Brown for about