Quoting Dale Shipp to Dave Drum <=-

I cannot recall seeing veal bones or even veal in our grocery
stores.

Mine used to but not any more. Veal just isn't popular anymore.

I would expect to find salt pork

That's fairly common around here.

It's a bit of work but you could make your own provided that you
can find fresh side pork or pork belly to work with.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salt Pork
Categories: Pork, Chilies, Preserving
Yield: 1 batch

1 Slab of fresh side pork
4 oz Prague powder #1
2 1/2 lb Salt

Remove skin from side and cut in half. Mix the above ingredients,
omit the paprika if you want plain salt pork. Rub the mixture well
into the meat, Lay one piece in a plastic or SS container on a
thin bed of cure. Top with another layer of cure. Place the other
half of the side on top of the first one, and add the remaining
cure so they are covered. Make more cure if needed. Place in
cooler for a week. Take meat out and work, rubbing well with mix.
Place in cooler for one more week. Remove side and wash with luke
warm water, then cut into pieces and re-pack in salt. Treat this
as it is, uncooked pork. Kept in cure salt, this product will keep
for months and months in the cooler.

Chris Calentine

MMMMM

A fancier version:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Bacon
Categories: Preserving, Pork
Yield: 10 pounds

1/4 c Brown sugar
1/4 c Pepper, crushed
1 oz Juniper berries, crushed
6 Bay leaves, crumbled
1 ts Thyme
4 Cloves, crushed
2 lb Fine sea salt
10 lb Pork belly, with rind

Mix salt and seasonings. Put half of it in the bottom of a big
unreactive container. Lay the pork belly on it. Rub the rest of
the salt mixture over the top and sides of the meat. Cover loosely
with wax paper or plastic. Let stand in the fridge for 6 days.
Each day, turn at least once and rub the brine into the top and
sides. For green bacon, drain and rinse meat after 6 days. For
salt pork, continue for another 6 days.

To cook, soak in cold water to cover for 1 to 2 hr. Drain and pat
dry. Slice and fry until cooked over medium-low to low heat or use
in recipes.

After rinsing, green bacon will keep 3-6 months frozen or 10 days
refrigerated. After soaking, it will keep 5 days refrigerated.

Salt pork will keep a long time.

Victoria Wise, American Charcuterie

From: Michael Loo

A full slab of side bacon can run 10-14 pounds. -JW

MMMMM



Cheers

Jim


... I cook with a performance-enhancing drug -- bacon

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)