What is streak o lean

SMF Premier Member. It goes by several names, and if you come from the South you may have had it if you're old enough With me it's definitely a Grandpa thing. Streak O' Lean is cured but un-smoked pork belly, in other words, think fresh side pork that has been cured. You still have it with breakfast and can use it in a pot of greens or beans. It's sliced a little thicker than standard bacon so that the fat can be fried to the perfect texture.

The flavor is hard to explain, you taste pork, and the 'cured' flavor, plus a light salty and pepper flavor. Traditionally and before refrigeration 'salt pork' was used as a military ration for a couple of hundred years as well as a household staple, and that version was plenty salty, in fact it was usually soaked in water much like you do to a country ham before cooking. I make it with my typical bacon ratio of 1. I recently made a 4 batch along with 12 of bacon, so I used black pepper, garlic and crushed bay leaf for my aromatics.

If you like fresh side pork It looks like standard bacon in the skillet, minus the smoky scent. And here is a breakfast feast complete with a side of some Coppa roast ham injection cured with the daveomak method and of course some farm eggs. For packaging, I sliced it and pre-froze before vacuum sealing. Toward the end of the belly section one vein of fat got larger, so I'll use those slices for cooking in things, and the last 3" I just cut into cubes.

OTBS Member. Great lookin meat. I will be curing some hams and bacons tomorrow. Looks fantastic!! Group Lead. Im really familiar with that product. I can't find any here, so I sub in Bacon.

Ill have to try making some. Coppa cured and smoked, was sold as Pork Goodie. Friedrich Brand was the best. Simmered with Cabbage and veg, like Corned Beef and Cabbage , is a favorite Hmm Is this similar to cheap store "bacon"? That crap has fake smoke added that goes away on a quick soak before cooking.

I wasn't able to attend due to my farming job. None of the other leaders dared to use it. For those of you who don't cure meats, Hormel still makes it and Kroger sells it near me. Smithfield does too and WalMart sells it. Pork Loin Chops. Eat with a spoon. Unnecessary with fresh peas. Boil pork in approx. Season with salt and pepper a little before you flip them first side and a few minutes before you remove them from the grill.

Pork shoulder steak is food safe when the internal temperature reaches F. If your cooked meat is too salty, soak it in water to draw out the salt. Soak heavily salted meat up to 72 hours and less salty meat 10 to 12 hours. To reduce the saltiness of meat dishes, add more unsalted ingredients, water or cream, or balance out the salt with sugar, lemon juice or vinegar. Instead, you can choose to cut the salt pork into small bits- roughly times larger than the size that you hope for them to turn into.

They will cook down a decent bit, so cutting them slightly larger will help to achieve the desired size. Then, fry them and use the crispy bits to top your favorite food. Cut up the pork into 1 pound size pieces so we can layer it so the salt can get into all the pieces. Put about a cup of salt into the barrel so there is a layer of salt in the very bottom.

It's getting to be that time. I'm living down off the mountain and I am dreaming of creasy greens, branch lettuce, ramps, and streak'ed meat.

I've been meaning to write an article or something about streaked meat in particular, because most of the ramp dinners I've been to in the past few years have had Bacon, or some other cut of pig that is NOT streaked meat.

This was almost entirely fat meat called fatback or salt pork. Some of it was partially lean and would make bacon or what we called "streak-o-lean-streak-o-fat.

Salt pork is an important ingredient in Southern cooking, adding flavor and juiciness to greens and other dishes. It was also a standard provision in pioneer larders in the 19th century, since it was relatively cheap, kept well, added flavor to meals, and provided an easily portable cooking fat. Pork Shoulder Roast aka Boston Butt is an inexpensive cut of meat.

Rubbing the meat, hours in advance, with a brown sugar—salt mixture and refrigerating it overnight seasons the meat and helps keep it juicy. The following day, the roast is seared and then braised with apple cider, onion, garlic, thyme and bay leaves for about 3 hours. Meet Carlos! Isn't he splendid?

Americana Garage with Steve K Fridays to p. Just add water and some pork product, fat back, streak o lean.. Or Collards. Chard is some sort of Yankee thing. Even if you live in the South, you probably only use side meat to season vegetables. Traditional Southern vegetables are rarely vegetarian.

How many of you have had side meat as an independent dish? Okay, how many who are under 70? Just as I thought. And side meat is just really fatty bacon — fat with a streak of lean — that has been cured with salt rather than with smoke. You probably want to soak the slices in buttermilk for an hour or three to leach out some of the salt. Pat each piece dry. Some people dust each piece very lightly with flour. Add several grinds of pepper to each piece.

Add a quarter inch of peanut or vegetable oil to your heated cast iron skillet.