18th century recipes

[Billy Boy]

Bacon here is usually eye with "rind". You can buy rindless bacon which is just eye.

To get belly you need to find "streaky bacon".

Everywhere has its own idiosyncrasies.

Up here in the sticks, salt pork is belly meat, white bacon, sow belly with the buttons on, nothing lean anywhere near it.

 

[tenngun]

why can i not shoot a hog and cut thin strips , did not know bacon was a certain area, to me pork is pork and i love it. smiles and ive copied those recipes thank you for making me drool like i was a kid eating at grandmas again.

You can salt and smoke any part of the hog. But cooking characteristics will come out different. The fat to lean raitio effects it. Ham won’t taste like bacon or jowls.

 

[THE_LAST_WORD]

You can salt and smoke any part of the hog. But cooking characteristics will come out different. The fat to lean raitio effects it. Ham won’t taste like bacon or jowls.

that i need to know. thank you, i can field strip a deer , but have never done so with a hog. and may have to one day. so i am listening to your conversation , with all earnestness, like in shcool or something, smiles .

 

[Boatncamp]

I made some salt pork a few years back. Used pork loin that I cut thinner than the rest of the chops that were cut from the loin. Used a ceramic crock with a lid. left it in the back of the refrigerator for 8 or 10 months. Checked that the water had not evaporated every once in a while I soaked it the day i used it several times but boy it was still very salty. Made some spetzli the way my German grandmother taught me which are basically small dumplings and some browned butter. One of the most historic meals I have eaten but boy was it salty.

I think I could have boiled the meat several times and still not gotten the salt out of it.

 

[THE_LAST_WORD]

You can salt and smoke any part of the hog. But cooking characteristics will come out different. The fat to lean raitio effects it. Ham won’t taste like bacon or jowls.

do you know how to dress a hog? a yes will have me listening for a year to hear you tell it. jowles are where? dont want that part , just pork and porkfat ,and anything i can cut into stripsand dry (in worst case senario) dry it on flat rocks in the sun with salt and seasoning mixed thick in water and sprayed onto those strips and then let dry in the sun. the results can be added to any meal or eaten as jerky, or re-hydrated and put into a stew. smiles.

 

[Kansas Jake]

Even though most domestic pork today is probably trichinosis free, i wouldn’t eat it without cooking. Drying and curing doesn’t totally eliminate the danger.

 

[THE_LAST_WORD]

Even though most domestic pork today is probably trichinosis free, i wouldn’t eat it without cooking. Drying and curing doesn’t totally eliminate the danger.

i hear you, and understan , so drying on a stone (which gets quite hot,) all day is not enough, gotcha that i needed to know.
if the pork is cooked and then sprayed and dried would that keep it , or does the trichnosis come back? and thanks i always end up cooking the pork just before eating it, thats why we dont take that into the woods, hahaha. but i really like pork and dont mind moving the meat to where i can cook it. (dig hole wrap hog in aluminum foil season and baste and toss it in the hole, place ceramic or glass over the hog and build fire ontop of the hog and let cook 4 hours or more . thats about what i know on cooking hog.

 

[JohnnieT]

I feel like my solo days of camping are almost at an end. My wife is due to pop any moment and I've got a 4 and 2 year old already. If I can get them keen on the historical caper I think there will be some good times ahead.

Sounds like you’ll shortly have a good size crew of porters. Camping might be a lot more fun if you don’t have to carry anything!

On topic, my oldest son and I like to make simple corn dodgers to take with us on our outings. They wouldn’t be hard to make in the field, but preparing them ahead saves a lot of weight in the pack and they keep/carry pretty well. I’ve never tried making my own salt pork, but I have made my own pemmican based on the Townsends version. Pretty tasty! Cooking period meals in camp is a lot of fun, and there are some very simple recipes that don’t require you to carry much equipment with you.

 

[tenngun]

i hear you, and understan , so drying on a stone (which gets quite hot,) all day is not enough, gotcha that i needed to know.
if the pork is cooked and then sprayed and dried would that keep it , or does the trichnosis come back? and thanks i always end up cooking the pork just before eating it, thats why we dont take that into the woods, hahaha. but i really like pork and dont mind moving the meat to where i can cook it. (dig hole wrap hog in aluminum foil season and baste and toss it in the hole, place ceramic or glass over the hog and build fire ontop of the hog and let cook 4 hours or more . thats about what i know on cooking hog.

When you dry meat it need have fat cut off. Fat will mold and taint the jerk. Ruminants will jerk, deer cattle, buffalo, but pork doesn’t jerk well. Pork need to be cured.
Salting meat preserves the fat, and tge meat. The brine solution is too high even for extremophiles to live in.
Pork needs a treatment like salt pork, thats wet, dry salt and smoke like bacon, wet salt is salt and sugar and smoke like ham, Pickering like trotters or fermenting like pepperoni
Jowls on a hog are big slabs of meat, not like jowls on people

 

[tenngun]

I made some salt pork a few years back. Used pork loin that I cut thinner than the rest of the chops that were cut from the loin. Used a ceramic crock with a lid. left it in the back of the refrigerator for 8 or 10 months. Checked that the water had not evaporated every once in a while I soaked it the day i used it several times but boy it was still very salty. Made some spetzli the way my German grandmother taught me which are basically small dumplings and some browned butter. One of the most historic meals I have eaten but boy was it salty.

I think I could have boiled the meat several times and still not gotten the salt out of it.

You will never get the salt out, but can be reduced to palatable. And used in beans, soup, greens ect you don’t have to add any other salt.
And still, if you have kidney problems best avoided

 

[THE_LAST_WORD]

thank you for the knowledge. so instead of drying i just leave the seasoning and salt in a liquid and let it all sit. k

potatoes and greens are good with beans and cornbread for taking and spreading the saltiness around. gosh i am hungry now.

 

[nkbj]

Find a butt or shoulder on sale, cure a bunch of it and smoke it. You'll be glad you did. In my case the wife is glad. She loves buckboard bacon.

 

[THE_LAST_WORD]

Find a butt or shoulder on sale, cure a bunch of it and smoke it. You'll be glad you did. In my case the wife is glad. She loves buckboard bacon.

thats what i figured, so harvesting a hog taking the quarters and belly are the easiest right?
and suggestions for getting a hog to come away from the herd that dont include using a sling shot, smiles. once away from the herd a rifle can be used but while the hog is with the herd , if you shoot one the herd will make the meat no good before you can handle it.

 

[Kansas Jake]

I did some further reading and there are ways to ferment or lower the ph of pork to eliminate the possibility trichinosos. I guess I would be particularly careful regarding jerky. Other curing procedures may be safe but check first.

 

[THE_LAST_WORD]

hmmm so is trichinosis a bacteria or virus, cause if bacteria id use coconut oil , naturally destroys bacteria. but if it is viral it has to be cooked .

 

[necchi]

hmmm so is trichinosis a bacteria or virus,

Neither, it's the result of and a medical condition caused by consuming a live parasite called Trichinella

 

[THE_LAST_WORD]

Neither, it's the result of and a medical condition caused by consuming a live parasite called Trichinella

so cooking is the path to good pork eatins.
i wont even ask for a link to the process to make pork safe , ill look it up thank yall.

 

[Brokennock]

so cooking is the path to good pork eatins.
i wont even ask for a link to the process to make pork safe , ill look it up thank yall.

Pork and bear can contain the trichinella parasite.
Based on many of your replies in this topic is strongly and respectfully suggest you do some much deeper research on food borne pathogens beyond the scope of this forum before you get yourself or a loved one sick, or worse.

 

[THE_LAST_WORD]

Pork and bear can contain the trichinella parasite.
Based on many of your replies in this topic is strongly and respectfully suggest you do some much deeper research on food borne pathogens beyond the scope of this forum before you get yourself or a loved one sick, or worse.

https://www.sciencedirect.com/science/article/pii/S2405676616300208 that is a link to the process of cureing pork, i appreciate your advice and i did the research earlier today before you suggested it. i was looking for a short cut but there is not one, i realized that and did the long drawn out research so i wouldnt get anyone sick, thanks for putting up with my ignorance. it is not like i cannot take a hog across the hwy and get it processed, the knowledge of how to do it myself is still important.like the first time i learned to bypass the scent sacs on a doe's hind legs, it is just a thing one has to learn.the being flippant is just me.

 

[Brokennock]

https://www.sciencedirect.com/science/article/pii/S2405676616300208 that is a link to the process of cureing pork, i appreciate your advice and i did the research earlier today before you suggested it. i was looking for a short cut but there is not one, i realized that and did the long drawn out research so i wouldnt get anyone sick, thanks for putting up with my ignorance. it is not like i cannot take a hog across the hwy and get it processed, the knowledge of how to do it myself is still important.like the first time i learned to bypass the scent sacs on a doe's hind legs, it is just a thing one has to learn.the being flippant is just me.

I agree the knowledge to be able to process a hog, or any other meat animal yourself is good and important to have. Fortunately we now have very easy access to a lot of information and can cross reference many sources. Processing, storage, and preservation of food is worthwhile and valuable knowledge, and I think it may become more so,,, but it is important to be thorough in our learning.