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Salt Pork
A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it. The product is salt cured and is similar to bacon, except that it contains more fat and is not smoked. Salt pork is often used as a flavoring for soups, bean dishes (pork and beans), casseroles, and other dishes.
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Salt Pork Glossary Term - Related Content
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Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.
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Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork from drying out in the refrigerator by keeping it tightly wrapped.
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