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Post by woodyz on Aug 20, 2017 10:26:10 GMT -7
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Post by cajunlady87 on Aug 20, 2017 13:08:55 GMT -7
This post hits close to home for me, not sure if it's popular for other parts of the country.
Salted pork is very popular here for use in many veggie dishes such as cooking beans and peas. Believe it or not I remember one of our meager suppers consisting of boiled potatoes with a slice of salted pork added to the pot for more flavor. After eating the meat and potatoes we took mugs of the water from the pot, added gumbo file' to it and drank it down to finish filling us up. Nothing was wasted.
Here at our markets salted pork is sold by slices or shoulders and is very chesp.
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Post by woodyz on Aug 21, 2017 9:50:04 GMT -7
As one of the articles pointed out. Typically people who butcher their own meat and/or have it done, do not use many of the less desirable cuts, including myself. I have already butchered one deer this season and the ribs/belly meat/hocks/etc were discarded.
In a post SHTF situation that would change.
Knowing alternative ways to use those less desirable cuts, so that every scrap edible is used will become necessary.
I think the availability to find things like salt pork depend on the region and the culture. I have no problem finding salt pork and/or hocks for my beans/etc here in SC. But in Western KY where my Daughters live they are hard to find. As is other regional/cultural items, such as say grits.
Grits can be found anywhere in SC and you can get them in Eastern KY, but not easy to find in Western KY.
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