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Old 11-05-2008, 01:52 PM   #1
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Salt pork for bacon?

So it's FINALLY chicken wild rice soup day.
I have celery and everything!!
But, some gy ate my last pound of bacon....
I have a little hunk of salt pork in the freezer... do you think that would work diced up real fine and rendered crisp just to get me a little bacon flavor?

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Old 11-05-2008, 01:57 PM   #2
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Yes, but I don't think it's as "bacony" as bacon. At least not the brands I buy, or maybe I'm dicing the salt pork to fine to get that taste of bacon. Maybe I'm "rendering it away"????
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Old 11-05-2008, 02:02 PM   #3
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Not the same thing, Suziquzie. Do you have any leftover ham anywhere in your freezer? That would be a better sub, IMO, than the salt pork.
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Old 11-05-2008, 02:04 PM   #4
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I just ate the last of the ham for lunch. :(
Maybe I have a bone in the freezer to pick some off of.
Now I see where the upright freezer would be a good thing Pacanis!!!
Thanks.

I do have an extra baked pork chop in the fridge from last night I could scrape the apple stuff off of on second thought.....
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Old 11-05-2008, 02:19 PM   #5
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Suzie, you will be just fine. Go ahead and use it. Sautee some onion in that fat, it will be good.
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Old 11-05-2008, 02:22 PM   #6
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Time permitting --- Thaw the Salt pork...Thinly slice or medium dice...Soak in water to remove some of the salt....Drain & dry....Saute to render some of the fat...Use it in your soup --- Not bacon, but the closest thing to it......

Enjoy!
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Old 11-07-2008, 02:42 AM   #7
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It should work fine in a pinch, but it's not going to be as flavorful because it's not smoked. Like somebody said earlier, ham might work better (smoke) but I'm sure the salt pork will work in a pinch.
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Old 11-07-2008, 06:07 AM   #8
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I ended up rendering the fat out of some, then I took out the crunchy bits.... I did find a ham bone to pick a little ham from, so I chopped that up real fine and browned that up in the fat.... wasn't EXACTLY the same but it really worked out well.... probably wouldn't have if I didn't have the ham hiding in the freezer.
Good thing I'm a cheapskate food hoarder!!!!
:)
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Old 11-07-2008, 09:49 AM   #9
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suziequzie, here's something I do:

I buy Wright's "Ends and Pieces", 3 lbs for under $5. I package that up into 8 oz packages, and freeze. Whenever I want some bacon bits, or need bacon for a soup, that's what I reach for. Let the "good" strip bacon be used for breakfast and sandwiches.
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Old 11-09-2008, 12:18 AM   #10
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Quote:
Originally Posted by suziquzie
.... wasn't EXACTLY the same but it really worked out well....
Bacon here in the states is usually "smoke cured" and often has some sugar in the "pre-smoking" brine - salt pork is "salt cured without smoke" or sugar.

Everything taste better with a little porcine punctuation! Smoked or not.
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