Lovely to see it. Great channel. Myself, I am a 56 year old Newfoundlander and haven't been a day without salt pork in the freezer. I use it for making fish and Brewis, frying fish and wild meat, when I make soups amd stews and especially when I can meats, beans,soups and stews. Salt pork is such a lovely ingredient.
I purchased some commercial salt pork from the grocery store to try some of these recipes and I noticed it's significantly less salty and pretty tender to begin with. Is there a commercial source of historically correct salt pork or is it something you just have to cure yourself?
I know this is old but you would have to make salt pork yourself to get the historically accurate salt pork that you want. Townsends have a video or 2 on how to actually salt the pork to make salt pork. You cant buy salt pork anymore
tried salt pork a couple different times, each time turned out slightly better than the last. The exception is the last batch i ate...between the high salt (bottom of the batch) and hot weather...ooo boy...I was down and out for 2 days after the event was over. Ill have to get my hands on a small amount of salt pork and try this way out. It will be harder to do at a mainstream event due to time constraints, but given that I am the cook well "one does not simply mess with the company cook". excellent video as always.
@@rc59191 not quite. between the salt in the pork, hot weather and as such the hard time of actualy retaining water. i came down with heat fatigue. it took 3 days post event to get back to normal. the first 2 i felt very dehydrated and sluggish. also, given it was a mainstream event and only my 3rd time dealing with salt pork it was not fully prepped in the best of possible manners.
@@rickcorcoran543 happy to say my salt porking skills have vastly improved. Im no longer the cook however. I was so good at my job i was mde the compa y 1st 😅
I see this is a year old but I just seen it. See if you're local grocery store has fat back. Cut it about as thick as bacon and fry it. It is beyond salty, it's like pure salt with a crispy and Chewy end. I can't describe it other a smokey pork flavored salt strip. The way they are preparing it, it will come out similar to a ham cooked in beans. My family is southern Appalachian and fried fat back/ salt pork was pretty common on our breakfast table, a peice about the size of two quarters or 1x2 inches is all I can handle, slowly lol. It's great for flavoring beans and greens though. Try it, both ways
The liquid that you threw away we would call "pot liquor" and would today be frozen and used as a base for soups and stews. My mouth is watering now so I have to take a trip to the freezer and put on a stew.
Another difference, today you get pork from young hogs bred and raised as fast as possible, in the old days salt pork might be from an old boar that is much tougher meat. In that case you would have to boil it for hours to get it to soften up enough to eat.
We have never read into this as a definite. Hawks would be slaughtered when they were ready and needed. If that was young, fine if that was older, still fine. Salting as a method of preservation for all ages of animal when slaughtered. Lacking refrigeration and freezing it was the best way to preserve any meat. I don’t necessarily agree with your hypothesis because of that.
@@CivilWarDigitalDigest I said "might be"and you agree with me, the age of the hog and the quality of the meat might vary more than it does today. It goes without saying that contractors for army supplies would look for the cheapest meat not necessarily the best or most tender. Farmers would keep their best breeding stock and send surplus young pigs and old sows and boars to market. So the meat rations might vary in quality quite a bit. Tough meat off an old boar might need to be boiled for hours then cooked for more hours in a pot of beans until it softened up enough to be edible. I'm not making this up, I got this information from a contemporary 19th century source.
Civil War soldiers spent a lot of time not on the march. This is pulled directly from a veteran’s diary. I doubt it was used on the marsh. It was probably used during the long days in camp.
@Civil War Digital Digest………I’d really like to see details on that pitcher pump hooked up to what appears to be a 5 gallon water cooler jug. This would be a massive game changer for encampment events.
Will: Wouldn't the cooking water after the third boil be saved and used. It would be significently less salty than at the begining. The reason I as is that at Mystic Sea Port the Interpreter said the salt pork scum was scraped off and added back to the last boil water to make burgoo (boiled oatmean in salt pork water). If you know, was this also commonly done by civil war soldier? You said that the diary had several recepies. Will you be doing more of them?
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That beats my lunch by a Country Mile. Coffee and a Banana.
Construction huh?
I would move the pork to the other pot, then put fresh water in the first cooking pot. I think it would be good in a pot of pinto beans.
That ans cornbread was some of what my mom made.
Lovely to see it. Great channel. Myself, I am a 56 year old Newfoundlander and haven't been a day without salt pork in the freezer. I use it for making fish and Brewis, frying fish and wild meat, when I make soups amd stews and especially when I can meats, beans,soups and stews. Salt pork is such a lovely ingredient.
This channel is a hidden gem. Keep making videos like this and you'll surely blow up!
Thanks!
Yooo, I just gutted and cooked snapper for the first time today 7/10 quality
6:17 “We continue to bring scum up to the top”.
I guess even a yankee thinks poorly of politicians.
Man, I laughed out loud when I read that 🤣🤣🤣🤣 South Mississippi represent! 😁
I purchased some commercial salt pork from the grocery store to try some of these recipes and I noticed it's significantly less salty and pretty tender to begin with. Is there a commercial source of historically correct salt pork or is it something you just have to cure yourself?
I know this is old but you would have to make salt pork yourself to get the historically accurate salt pork that you want. Townsends have a video or 2 on how to actually salt the pork to make salt pork. You cant buy salt pork anymore
tried salt pork a couple different times, each time turned out slightly better than the last. The exception is the last batch i ate...between the high salt (bottom of the batch) and hot weather...ooo boy...I was down and out for 2 days after the event was over. Ill have to get my hands on a small amount of salt pork and try this way out. It will be harder to do at a mainstream event due to time constraints, but given that I am the cook well "one does not simply mess with the company cook". excellent video as always.
What happened did it give you food poisoning?
@@rc59191 not quite. between the salt in the pork, hot weather and as such the hard time of actualy retaining water. i came down with heat fatigue. it took 3 days post event to get back to normal. the first 2 i felt very dehydrated and sluggish.
also, given it was a mainstream event and only my 3rd time dealing with salt pork it was not fully prepped in the best of possible manners.
Come visit Newfie. We'll put a meal on the plate you can't refuse.
@@rickcorcoran543 happy to say my salt porking skills have vastly improved. Im no longer the cook however. I was so good at my job i was mde the compa y 1st 😅
I'm probably never going to try this, but I do find this fascinating. Would you say it's somewhat similar to bacon?
Depending on the cut that is used, it is usually closer to country ham in my experience.
Great video. I need to try this. My experience is , way too salty . Thanks for sharing
Will, how about a video on making salt pork? I know its not hard, but advice from your level of research is always helpful!
Yes I would love to know how to do that too
Very good. I'd try it for sure. I like pork but I'd have to see how salty it is.
I see this is a year old but I just seen it. See if you're local grocery store has fat back. Cut it about as thick as bacon and fry it. It is beyond salty, it's like pure salt with a crispy and Chewy end. I can't describe it other a smokey pork flavored salt strip. The way they are preparing it, it will come out similar to a ham cooked in beans. My family is southern Appalachian and fried fat back/ salt pork was pretty common on our breakfast table, a peice about the size of two quarters or 1x2 inches is all I can handle, slowly lol. It's great for flavoring beans and greens though. Try it, both ways
The liquid that you threw away we would call "pot liquor" and would today be frozen and used as a base for soups and stews. My mouth is watering now so I have to take a trip to the freezer and put on a stew.
Not to be a smart a~~but why didn’t you just transfer the meat in to your other pot as you had clean water boiling there
Awesome video! Thank you, Will.
looks yummy is it raw or it just looks pink like that?
It started raw. It ended very properly done and tasty!
Thank you for the video.
Same procedure for salt cod. Fish cakes🤤
Another difference, today you get pork from young hogs bred and raised as fast as possible, in the old days salt pork might be from an old boar that is much tougher meat. In that case you would have to boil it for hours to get it to soften up enough to eat.
We have never read into this as a definite. Hawks would be slaughtered when they were ready and needed. If that was young, fine if that was older, still fine. Salting as a method of preservation for all ages of animal when slaughtered. Lacking refrigeration and freezing it was the best way to preserve any meat. I don’t necessarily agree with your hypothesis because of that.
@@CivilWarDigitalDigest I said "might be"and you agree with me, the age of the hog and the quality of the meat might vary more than it does today. It goes without saying that contractors for army supplies would look for the cheapest meat not necessarily the best or most tender. Farmers would keep their best breeding stock and send surplus young pigs and old sows and boars to market. So the meat rations might vary in quality quite a bit. Tough meat off an old boar might need to be boiled for hours then cooked for more hours in a pot of beans until it softened up enough to be edible. I'm not making this up, I got this information from a contemporary 19th century source.
Missed that in the read! Sorry. Cheers!
what civil war soldier on the march EVER had time or water for any of this
Civil War soldiers spent a lot of time not on the march. This is pulled directly from a veteran’s diary. I doubt it was used on the marsh. It was probably used during the long days in camp.
@Civil War Digital Digest………I’d really like to see details on that pitcher pump hooked up to what appears to be a 5 gallon water cooler jug. This would be a massive game changer for encampment events.
Go to our website and email us on the contact us page!
@@CivilWarDigitalDigest thank you! Message has been sent
I remember the 145th Gettysburg event and getting the salt pork. They had coffee too spread out on blankets.
So who would have been designated to spend 1/2 their diay to cook pork?
Companies in camp often had men assigned to cook.
@@CivilWarDigitalDigest And I assume fetch water and make sure there's enough firewood. It's a lot of work but probably helped with boredom in camp.
Got all night too, going on watch or coming in task?
If I may question. I assume the pork is not raw if it was in the haversack?
It certainly was issued raw. The salt kept it safer while shipping down but it had not been cooked yet.
Ok. Well I think for events I'll pre cook it in advance for an event.@@CivilWarDigitalDigest
Great video.
Will: Wouldn't the cooking water after the third boil be saved and used. It would be significently less salty than at the begining. The reason I as is that at Mystic Sea Port the Interpreter said the salt pork scum was scraped off and added back to the last boil water to make burgoo (boiled oatmean in salt pork water). If you know, was this also commonly done by civil war soldier? You said that the diary had several recepies. Will you be doing more of them?
Really cool video thank you for making it
A few beans and onions and they would have loved it.
What a great channel
Thank you! We are glad you enjoyed.
Where did you get your salt pork ?
This looks awesome, I wish I could try it
During a Gettysburg event quint some time ago, I had a chance to try some salt pork that was stewed and it was good. 👍 It tasted like corned beef. 😁
Great Chanel love the content. Lots of fun.. thank you sir