Salt Pork/ Fat Back

Discussion in 'Homesteading Questions' started by jbmaine, Dec 8, 2006.

  1. jbmaine

    jbmaine Tinkerer

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    Just got all the pork fat and smoked pork back from the butchers. I want to make my own Salt Pork, but I am unsure of the type of salt to get. Another thing can I use a clean five gallon plastic food grade bucket?? Im not quite sure if the crock Ii have will hold liquids very well.
     
  2. Silvercreek Farmer

    Silvercreek Farmer Living the dream. Supporter

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    The only thing I know is not to use iodized salt.
     

  3. visionary

    visionary Well-Known Member

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    I used to make my own and used the food-grade buckets and kosher salt. It comes out great.
     
  4. mj1angier

    mj1angier Well-Known Member

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    I have made corned ham in the past with ham and shoulders. Plunge knife in deep to the bone every 3-6 inches around the ham, pack cuts with kosher or sea salt, put in covered dish in fridge, evey 2 days drain off fluide and repack salt, on day 10 salt can be washed off and meat either cooked or frozen. I like to par-boil the broil in oven.
     
  5. jbmaine

    jbmaine Tinkerer

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    I wonder why not Iodized Salt? What about Pickling Salt, or is there a courser salt that I should look into???
     
  6. mpillow

    mpillow Well-Known Member Supporter

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    I'm going to get mine in 5 mins....I was told to go to Agway and get food grade Rock salt? anyway to tell them what you are making and they'll get you something food grade....off to Albion!

    BTW we are doing ours in plastic bucket.... :shrug:
     
  7. poorboy

    poorboy Well-Known Member Supporter

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    Use the pickling salt, forget all the others..:)
     
  8. cajunmaam

    cajunmaam Well-Known Member

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    Is curing salt the same as pickling salt?
     
  9. mtman

    mtman Well-Known Member

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    save some of that pork fat grind it with the deer meat yum-yum
     
  10. RenieB

    RenieB Well-Known Member

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    We haven't done it for years but I believe we used pickling salt. It was great.

    RenieB
     
  11. Explorer

    Explorer Well-Known Member Supporter

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    Table salt (iodized salt) contains anti-caking additives that can discolor meat or pickles. Pickling salt and curing salt are the same thing.
     
  12. MyHomesteadName

    MyHomesteadName Well-Known Member

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    Kosher salt.....on pork......thats funny, and more than a little ironic. :p