Smoked Salt Pork

QSis

Grill Master
Staff member
Gold Site Supporter
I've been wondering how this would be so I just got around to trying it, while smoking some ribs.

Took off the rind and hit it with hickory smoke for about an hour. I used it today in my Boston Baked Beans.

I can't tell the difference, honestly. Nice color, but after 4.5 hours at 350 degrees in the bean pot, I can't taste the smoke.

I froze a few containers of the beans, but had to try a spoonful with dinner.

Lee

Smoked salt pork, 1.JPG

Smoked salt pork 1.5 cut.JPG
Beans after 2 hours, before stirring
smoked salt pork 2.JPG


Beans fully cooked

Smoked salt pork 3.JPG

Smoked salt pork 4.JPG
 
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