in a pot of beans?
I've always used a smoked shank or plain ol bacon in beans but I picked up some salt pork to try today. My only experience with SP was catching Crawdads on the Platt as a kid so I have no idea how much to put in say,,, a pound of beans. I know it's awfully salty though so I don't want to over due it.
If it matters,,, I'm using 1/2# Great Northerns, 1/2# Pintos and I'll add some collards about half way.

Thanks

For one pound, I wouldn't use more than about two square inches of it. If that makes sense, not sure what it would way, maybe a couple of oz's at most?

Need to get me some Tasso for my next batch. Built a batch of Posole just now.

Yes, I comprende square inches.
The package I bought is about 4X4X2 (12oz) so that'll be easy.
My doctor frowns on salt in my diet so I might even use a little less.

Thanks

Keith,,, I use Ham when making Baby Lima's. Never tried Tasso but I may have to.

I love some Pesole,,, Hominy is where "Grits" come from,,,,Mmmmm!!!!!!!

P.S. I'm right in the middle of a batch of Dirty Rice myself.
Nothing like Chicken guts and rice!!!!

In a pound of beans I use 1/2 lb. bacon 1/4 lb. side pork

thanks Cris,,,, is there really a noticeable difference between bacon and salt pork?
I keep hearing that SP's the real deal so I thought I'd try it.

Field Grade,
I have always rinsed to get some of the salt off.
Then cook 4-6 slices in the bean pot with half the onion, add beans and! Works for me.

I use both, get some of the smoke from the bacon

Chris, you and I apparently like a few beans with our bacon and salt pork.

Got it,,,, I read that bacon "or" sp.

It's not to salty with both?

Need lots of meat.

I add no additional salt, and don't use ingredients with a lot of salt

Last batch I added pulled pork along with the bacon and side pork.

I was on a "boys' weekend" in NW Wisconsin mountain biking. We started with a 9 lb butt and 10" dutch oven full of beans. We added the leftover butt to the beans and ate for the rest of the weekend. It was quite a gastronomical event!

I usually buy pre sliced salt pork and add four slices per pound of pintos.

That sounds about right. Meat in beans is for flavoring and not eating, although I do eat what is in there, it is not the main reason for it. That said, if I wanted meat in my beans for eating, I would put smoked sausage of some kind. miles

I agree Miles,,, for meat I like Smoked shank or Sausage (Italian's good too believe it or not) but Salt Pork seems more for flavor.
I'll give it a go this weekend and see what all the fuss is about.

Boggy Creek,,, the stuff I bought is sliced too. Armor brand FWIW.

I use about a pound of salted hog jowl to 1 1/2 lbs of dried beans with a large chopped onion and maybe a spoon of minced garlic. Add black and/or red pepper to taste. Note: make sure to rinse the jowl real good before throwing it into the pot. If not, it will be too salty. Cut the jowl into 1 or 1 1/2" cubes before cooking. Serve with hot cornbread.