I made up about eight pounds of salt pork for my own use. I used the better part of a loin and packed it in a gallon crock. I cut the loin into one inch thick pieces. I put about a quarter inch of salt in the bottom of the crock and between each layer of pork and another quarter inch on top. I bolied up a salt brine and let it cool. In fact, I let it cool until the Super Bowl was over. When I went to add the brine, there was already about a half inch of water on top of the salt. I poured that standing water off and added only about a pint of the salt brine, along with a enough salt to soak up the brine. By last night, there was about a quarter inch of water on top of the salt again. I added enough salt to absorb that water. Today, there was another quarter inch of water and I'm running out of room to add more salt.

My question is, should I remove the water as it rises to the surface, or just let it go? There doesn't seem to be any fat in this water, but the pork loin was pretty lean.

Cover it up and leave it alone for a couple of weeks. You're fine.

I don't know Bill.  I've never made my own pork for an event.  But, I usually go to events where it is issued and I have to cut it up and usually cook it on my bayonet.  Of course I tend to drink gallons of water on the way home!

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My question is, should I remove the water as it rises to the surface, or just let it go? There doesn't seem to be any fat in this water, but the pork loin was pretty lean.

Bill,

Go out into the shop, cut a piece of scrap wood about 1/4" smaller than the inside diameter of the crock, find a rock (I know you have rocks in Penna.) and cap it off just as you would a crock of sauerkraut. Come back in a few weeks for a taste test.

By then that piece of wood will be just right.  

Charles,

I have a china plate that leaves about a half inch space around the edge of the crock, sitting on top of the salt. It doesn't float Is that satisfactory?  

No China! I think you'll find the piece of wood much more palatable.

Grumpy,

So what you and Charles are saying is that I should just throw away the pork and eat the wood. I could have saved a lot of money and just salted a bunch of plywood in the first place! How much salt do you need to properly cure plywood and will it keep in your haversack for the weekend?

Bill,

Have you priced Ply wood lately, you may be better off buying the pork.

Crabby

Bill,

You've obviously never been to a Shad planking!  

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Charles Heath wrote : Bill, You've obviously never been to a Shad planking!

Charles,

You're right. What is a Shad planking? Sounds kind've kinky! Are hand cuffs or whips involved?  

Shad planking is just a shad bake in disguise. Right?

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Go out into the shop, cut a piece of scrap wood about 1/4" smaller than the inside diameter of the crock, find a rock (I know you have rocks in Penna.) and cap it off just as you would a crock of sauerkraut. Come back in a few weeks for a taste test. By then that piece of wood will be just right.

Sounds like a recipe I once heard for gar.

Works well for carp, too.  

Bill,

The last sentence in a Planked Shad recipe that I've seen reads "then throw away the shad and eat the plank".  

Getting close to shad season on the Delaware.  

Ron Myzie

Bill, when the china plate dissolves that means the salt pork is ready to issue.

Ron, Shad Roe is gooooooooooood eatin'!

(Found out we have a grocery store that stocks Cope's parched corn here, too. Wonders never cease.)

Well, after two months of soaking, I pulled out a couple of chunks of the salt pork for our Gettysburg LH last weekend. I simmered it on the campfire for the better part of a day. I changed the water twice and added some potatoes and onions to the pot with the final water change. The consensus of the taste group was favorable and I do believe all survived the experience.

Man, that stuff is salty!  

Bill,

Freshen the salt pork before you put heat to it.

Charles

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Ken Cornett wrote : I don't know Bill.  I've never made my own pork for an event.  But, I usually go to events where it is issued and I have to cut it up and usually cook it on my bayonet.  Of course I tend to drink gallons of water on the way home!

Ken do you soak the salt out of it before you put it on the bayonet?  I understand that the high salt content promotes rust.

Bob, I usually do campaign or on-the-run type of events.  Got to eat and go, so no I don't get to soak the salt out.  

You do bring up a good thought though.  I've seen many of friend rub their rifles down with excess pork fat to prevent rusting.  Is this not the best thing to do?

I have personally greased my barrel with pork fat to help prevent rust. However, I use the fat from smoked bacon, not the fat from salted pork, for reasons which are obvious.

If you are "eating on the run" at an event, it's better to boil your salt pork then to fry it. Boiling removes more of the salt. And, if you can find the time, changing the water one time during the boil will remove almost all of the salt.