SC - salty bacon

[Elaine Koogler]

Having grown up with salt-cured ham, etc.  I can pass on how my mother used to do it.  She would soak the ham/whatever in a vinegar water solution (a little vinegar in a lot of water) overnight, then parboil fit in fresh water  prior to cooking.  If she was
planning to pan-fry the bacon, she would omit the soaking overnight and simply parboil it.  Otherwise the meat is not only tough as shoe leather, but so salty that you will drink enough water to refloat the Titanic!

Kiri

Marian Rosenberg wrote:

> > Date: Fri, 17 Mar 2000 11:29:08 EST
> > From: StellrChef at aol.com
> > Subject: Re: SC - salty bacon
> >
> > If your washing it off before and afterward, I'd suggest prepping it ahead of time, do your rinsing and then add your own spice mixture to the cooked portions (allowing it to "marinate" until you're ready to use it).  Are you using the unrefrigerated type
> >  for lack of refrigeration where you're catering?
> >
> Actually, I was using the unrefrigerated kind because it was cheaper per
> pound than the refrigerated kind at the American grocery store and the
> two of us wanted to make sure it tasted good before listing it as
> something to take to Pennsic.  I'm not quite up to the cooking skill of
> catering yet.
>
> As for the American grocery store - this was the second grocery store on
> this shopping trip.  The first was absolutely amazing, if you are ever
> in the Rockville, Maryland area, you absolutely have to check out Korean
> Korner.  Their ramen section is larger than most grocery stores sugared
> cereal section.  12 feet of shelves with various types of bottled kimchi
> ranging from carrot and radish kimchi to at least three varieties
> involving seaweed!  Baby shrimp small enough to drink with a straw.
> Quail eggs!  Cans of hazelnut oil and grapeseed oil.  Random intriguing
> and yummy microwavable dishes with all of the instructions written in
> Korean.  A produce section larger than my apartment.  Oh, and for some
> reason they also have a spattering of items throughout the store which
> are written only in Spanish.
>
> > I'd just prep the refrigerated kind before hand and elimate the
> rinsing steps
>
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