As a old southern boy I am familiar with salted pork aka fat back. It's used to season beans both dry and green. You can also slice it up and fry like bacon for what is known as streak-o-lean. My parents were both born in the 30's during the Great Depression and salt pork was the main source of meat for many folks during that time because it was all that they could afford. Mother would soak it overnight to leach off some of the salt then slice and fry it for breakfast to go along with her homemade buttermilk biscuits and milk gravy and I absolutely loved it.
That is so cool. In Norway we have a dish that we still eat. It is called Pinnekjøtt and is extremely salty and can not be eaten without any preparation. It is essentially just goat meat dried in huge amounts of salt. What you do is place it in water for 2 days and then boil it for a few hours. I find it to be delicious. This is one of those examples of a food that was made from necessity, but then became a delicacy. :)
I like it fried, and I like the salt left in it. To me, salt is a food group. As a kid, my grandma would soak it overnight, then slice it and fry it like bacon. My great-aunt was born in 1890, and she said he parents preferred it fried, too, but would boil the salt out first. My great uncle was born in 1880 or 81, he wasn't sure which, and he said that when on the trail they would often wash the salt pork in a stream, the faster moving the water the better, and then boil or fry it over the campfire, depending on what else they had to eat.
I've learned from reading memoirs that soldiers often preferred to eat their "sowbelly" raw. In the western army men often had to put up with half- or quarter-rations, and they worried that broiling caused too much of the ration to end up in the fire. Presumably they still soaked the sowbelly before eating it to remove salt.
I worked out a way that is based on a traditional French process - cut up, rinse well, then soak several hours changing the water bunch of times. While that's soaking boil a generous amt. of water w/1 or 2 potatoes cut up. The potatoes should be overcooked until super soft. Force them through a sieve back into the water - so you have a thickened broth, but not gloppy (till it just coats a spoon). Cook the soaked salt pork in this and serve together. If done right you have sort of loose pork stew or slightly thickened soup that really fills you up. The Potato helps to make use of the salt too
Soak a good sized piece, like steak or chop sized, or cut in long inch thick strips. Two or three one hour soakings with fresh water is better then one long soaking. Pound a few pieces of biscuit, ( hard tack) till it’s meal or bread crumb like. Add some pepper if you got it, take wet pork and roll it in the crumb the thicker the better, then fry till golden brown.
Civil War Digital Digest I do eighteenth century civilian living history, so non military. I’ve read about fried salt pork but not a recipe. Several eighteenth century recipes such as Scottish collups are breaded cutlets. A early nineteenth century ( off hand in thinking 1817) Canadian lady wrote about crushing biscuits ( hard tack, but the name is more WBTS earlier it was biscuit or ships bread) and making ‘puddings in a haste’ with them of flour wasn’t avalible. And shins bread was crushed to make thickeners for stews like lobscouse or a base for plumb duff. So from a NOVEL I read of a Captain who like his pork at sea fired in ships bread. So I experimented with this on my own. I put 1/4 cup wheat bran to four cups flour in my biscuit to try and replicate poor flour used for the king’s bread from eighteenth century times. I experiment with this my self till I got the soaking breading down. Did it with my own home made pork between three and six months in the brine ( I throw it way after six months if I have any left) I make it in August to carry to fall and spring events. This is one of my in camp or some things trekking meals. I CAN document meat being breaded, and ships bread being crushed to use as flour on land and at sea, I CANT document crushed ships bread used to make a pork collup.
It would be interesting to know what the nutritional value was after all the steps from preservation to boiling to make the pork edible. Great video and always appreciated. God bless
@ocrider69 Yeah it's unfortunate that southern units aren't more prevalent on UA-cam. I love reading, but I still learn better through videos like this I think.
The Confederate ration scheme was technically the same as the Union, but they had less of it due to blockades and a poorer industrial and population base.
When I was younger, we did see a reenactment, but I forgot where it was because I was young, but I do remember when they were giving out salt pork to some of the visitors. I didn’t know it at the time until much later. It wasn’t really salt pork It was just uncut slab bacon that they said was salt pork,
Thanks I just bought a small chunk 1/4 lb and fried it with hash-browns. Then fried some eggs after in the juices. I put the pork in the fridge and didn't try it yet. At least now I know what I should have done + I'll feel a bit more brave to try it later but now know it will probably be terrible and what I should have done first. Thanks!
We are happy to help! However, don’t ding modern soldiers because they don’t know how to deal with salt pork. It’s very different than MREs!! Lol. Please share this with them. Thanks again! Will
1. Soak/rinse in cold water if possible, warm or hot water will only infuse the salt deeper into the pork. 2. Cut pork into thin pieces or rough ground it. 3. Cook it with veggies if available, if not...just pan fry by itself. 4. If still too salty...just throw it away.
Very likely going to be issues salt pork for next weekends civil war event - going to enjoy mine if'en I can find some actual meat on mine (vs fat, skin, or hair). Another tip is to bring something to wrap the uncooked salt pork in - like butchers paper vs putting this raw meat into a poke sack or directly into my haversack (its messy!). - See you in the field pards - Lt. 1st Minn Sharpshooters
p refer it fried and them add water while frying and then the salt would boil out and stay in the fry pan wiuld then scrape that salt out and use it in vegies now i be hungry for some
After soaking the salt pork, fry it in a pan. Take your hard tack and soak it in water while the pork is frying. When the pork is done, fry the wet hard tack in the grease. Not too bad.
BGA 150th Gettysburg saw a big waste of the salt pork issue. Maybe one of the events you were alluding to Will. After I was issued my ration there I had to leave camp and return to my vehicle for something I had forgotten. By the time I had returned my pards had discarded most of the ration for various reasons, mostly because of how to prepare it. I was crushed as I was both starving and looking forward to the experience. Another great video and a help for the next time I receive the ration. Many thanks! On a side note I have to ask because I like your forage cap Will. Who made it?
Glad you enjoyed this! We've been talking this one over for a while and hope it helps! As far as the forage cap - this one is a Starbuck best I can remember. I've had it for about 12 years.
I had a similar experience at BGA 150 Gettysburg. I was out on Sentry Duty that Friday night and handed my remarkable salt ration to men in my Company to boil it for me (as I knew it was to be my ration for the next few days). Dissapointingly, after returning from Duty i discovered that no one had freshened the ration beforehand and were so digusted with the result that they threw it out - Kettles-full! Needless to say I was a very hungry Iron Brigader that event. It was only on the Sunday as we were leaving Culp's Hill that I stumbled across a pile of rations in the woods - maybe 25 pounds in total - thrown out - while at least 20 men around me starved from lack of rations.....
I was at the 150 Gettysburg event too and saw the same - most of the men in my unit just didn't want to eat it and had brought along other "provisions". When leached of salt, some fat removed depending on your taste, and cooked over the fire its really quite tasty (that is for government issue food). See you in the field pards.
Another man of the 150th Gettysburg adjunct here. My company soaked ours before heading out and distributed it. I then boiled mine and kept it in my haversack all weekend, taking a few bites now and then. Finally on Sunday, someone noticed I had mine and was shocked; everyone else in the company had thrown theirs out. I was the only man with his meat ration for the whole weekend.
I heard from some people long ago that they took the broth and served it watering it down to all the soldier like old time Gatorade just an oily b-vitamin style. Also gave as a weight loss for people said salt and fat would slim you down. Do you know any of this?
To make salt pork you cover with salt, then a brine solution. When you take it from the brine how do you carry in your haversack. In the photo it’s crusty. How’s it work out of the brine?
This is a method that was used more on family farms. When issued to soldiers, most often it with the brain care was used. We mention that other type of cure at the beginning of the episode but this does not cover it. Will
I know you said you wouldn't show how to actually salt the pork, but I'm wondering how yours kept its color. I entombed mine in salt then pour the brine, and it always turns gray (still good, but definitely discolored.)
I think he purchased a slice of pork fatback, then threw some salt on top, pretending to be salt pork for the video. Works, but for those of us having made real salt pork/meat, just looks way too good to be true!
Do a search for Green River knives. They have several styles available that appear in the 1865 Russell and Irwin hardware catalog. It’s a good place to start.
77thNYSV Smith Meat Packing is where this came from. You can also contact local butchers or visit a fresh food market where local restaurants purchase. Most bigger cities should have something like this. Right now making salt pork is not on our list. There are some great directions and help out there on places like the Authentic Campaigner.
The salt pork process is done to raw pork. I would not advise eating this without cooking. Soldiers back then did but they didn’t have an understanding of food safety like we do today.
I randomly found a little package of salt pork at my grocery store the other day and thought, "This looks cool. I'll pick it up and see what I can do with it." Salty, fatty pork products are some of my favourite things in the world. I washed the surface salt off, but that's about it. I just fried some up and made a sandwich with it. I really wish I had seen this video beforehand, because I feel like I just ingested a lethal dose of sodium. Holy shit. I'm a little ashamed to say that I finished it all, though. Good thing I had a beer with my lunch to quell that saltiness. I'm definitely going to soak the rest.
As an educated guess only, one reason is probably because of the necessary to complete this. It wasn't done on farms because this was done in the cold. When done on a government contractor level, the extra time would delay how long until you could ship - and get paid. But this is an educated guess only. I'd love to see someone else chime in here.
+nicholas godwin thank you for the suggestion. We have it on the growing list of ideas we want to do and viewers want to see! In the mean time there are some great directions on the Authentic Campaigner forum.
ok thank because I have reenactment coming and it a campaign and I want to have the authentic ration as they did in 1862 so I need to know what to pack in m haversack and knapsack could you give me some advise I'm still a little new at reenacting
As a old southern boy I am familiar with salted pork aka fat back. It's used to season beans both dry and green. You can also slice it up and fry like bacon for what is known as streak-o-lean. My parents were both born in the 30's during the Great Depression and salt pork was the main source of meat for many folks during that time because it was all that they could afford. Mother would soak it overnight to leach off some of the salt then slice and fry it for breakfast to go along with her homemade buttermilk biscuits and milk gravy and I absolutely loved it.
That is so cool. In Norway we have a dish that we still eat. It is called Pinnekjøtt and is extremely salty and can not be eaten without any preparation. It is essentially just goat meat dried in huge amounts of salt. What you do is place it in water for 2 days and then boil it for a few hours. I find it to be delicious. This is one of those examples of a food that was made from necessity, but then became a delicacy. :)
The salted pork is particularly good...
Salted Pork?
@@mikegallant811 it's a line from Lord of the rings: The 2 towers
@@thehalcyonflight oh yeah!
Hobbits...
I was wondering what film that was from 🍻
I was at the 145th Gettysburg reenactment. The marches were brutal but that night battle was one of the most intense fights I’ve ever been in.
I like it fried, and I like the salt left in it. To me, salt is a food group. As a kid, my grandma would soak it overnight, then slice it and fry it like bacon.
My great-aunt was born in 1890, and she said he parents preferred it fried, too, but would boil the salt out first.
My great uncle was born in 1880 or 81, he wasn't sure which, and he said that when on the trail they would often wash the salt pork in a stream, the faster moving the water the better, and then boil or fry it over the campfire, depending on what else they had to eat.
Thank you for sharing your family history! These are great, specific examples. What a thrill!
Would it be the same as just buying unsalted meat at that point? Or does the salt does the salt donsomerhing tonthe meat
@@adventureguy4119 There's no way you're going to get all the salt out of salt pork. Unsalted meat would need to have some salt added to be similar.
Salt pork is nothing more than bacon which hasn't been run through a press to give it a uniform shape and thickness. Good for a pot of beans to.
Love the history you give about salted meats. Never knew how salted pork was cooked until now.
I've learned from reading memoirs that soldiers often preferred to eat their "sowbelly" raw. In the western army men often had to put up with half- or quarter-rations, and they worried that broiling caused too much of the ration to end up in the fire. Presumably they still soaked the sowbelly before eating it to remove salt.
I worked out a way that is based on a traditional French process - cut up, rinse well, then soak several hours changing the water bunch of times. While that's soaking boil a generous amt. of water w/1 or 2 potatoes cut up. The potatoes should be overcooked until super soft. Force them through a sieve back into the water - so you have a thickened broth, but not gloppy (till it just coats a spoon). Cook the soaked salt pork in this and serve together. If done right you have sort of loose pork stew or slightly thickened soup that really fills you up. The Potato helps to make use of the salt too
Another great one, boys. Very much appreciated the "In memorium" for Mr. Heath (May God Rest his Soul). Nice touch.
Soak a good sized piece, like steak or chop sized, or cut in long inch thick strips. Two or three one hour soakings with fresh water is better then one long soaking.
Pound a few pieces of biscuit, ( hard tack) till it’s meal or bread crumb like. Add some pepper if you got it, take wet pork and roll it in the crumb the thicker the better, then fry till golden brown.
Is this something you have done or did you pull this from an actual account! It sounds fantastic. Will
Civil War Digital Digest I do eighteenth century civilian living history, so non military. I’ve read about fried salt pork but not a recipe.
Several eighteenth century recipes such as Scottish collups are breaded cutlets.
A early nineteenth century ( off hand in thinking 1817) Canadian lady wrote about crushing biscuits ( hard tack, but the name is more WBTS earlier it was biscuit or ships bread) and making ‘puddings in a haste’ with them of flour wasn’t avalible. And shins bread was crushed to make thickeners for stews like lobscouse or a base for plumb duff.
So from a NOVEL I read of a Captain who like his pork at sea fired in ships bread.
So I experimented with this on my own.
I put 1/4 cup wheat bran to four cups flour in my biscuit to try and replicate poor flour used for the king’s bread from eighteenth century times.
I experiment with this my self till I got the soaking breading down. Did it with my own home made pork between three and six months in the brine ( I throw it way after six months if I have any left) I make it in August to carry to fall and spring events.
This is one of my in camp or some things trekking meals.
I CAN document meat being breaded, and ships bread being crushed to use as flour on land and at sea, I CANT document crushed ships bread used to make a pork collup.
Horrifically salty is an understatement.
It would be interesting to know what the nutritional value was after all the steps from preservation to boiling to make the pork edible. Great video and always appreciated. God bless
Thank you for the video.
Will looks like he was born for this Civil War foodstuffs narrative role. And I mean that in the best way possible.
You should do a video on confederate rations and or what to load in a haversack if a confederate soldier was on campaign
@ocrider69 Yeah it's unfortunate that southern units aren't more prevalent on UA-cam. I love reading, but I still learn better through videos like this I think.
The Confederate ration scheme was technically the same as the Union, but they had less of it due to blockades and a poorer industrial and population base.
@The Crazy Cat Gentleman if johnny reb got coffee, it was usually chicory or burnt grain masquerading as coffee. Cause of the blockade, you know.
Finally a video how to use it. Thank you for that!!!
Hope it helped!
Having no experience with salt pork, my instant reaction would've been to try to cut the thinnest layer possible on each side of the pork.
When I was younger, we did see a reenactment, but I forgot where it was because I was young, but I do remember when they were giving out salt pork to some of the visitors. I didn’t know it at the time until much later. It wasn’t really salt pork It was just uncut slab bacon that they said was salt pork,
They’re definitely is quite the difference.
As someone who eats rice as a staple with everything, salt pork would be right up my alley.
Thanks I just bought a small chunk 1/4 lb and fried it with hash-browns. Then fried some eggs after in the juices. I put the pork in the fridge and didn't try it yet. At least now I know what I should have done + I'll feel a bit more brave to try it later but now know it will probably be terrible and what I should have done first. Thanks!
I've done reenacting with active duty soldiers who had no idea what to do with salt pork. Thanks for the videos.
We are happy to help! However, don’t ding modern soldiers because they don’t know how to deal with salt pork. It’s very different than MREs!! Lol. Please share this with them. Thanks again! Will
Thanks, another tool in the box
Cool your grits in the salt water from par boiling the pork!
Great video!
1. Soak/rinse in cold water if possible, warm or hot water will only infuse the salt deeper into the pork.
2. Cut pork into thin pieces or rough ground it.
3. Cook it with veggies if available, if not...just pan fry by itself.
4. If still too salty...just throw it away.
Maybe you could roast it over an open fire to get some smoke flavor and cover up the salt!
I'm betting high blood pressure was common among the ranks.
I just love fried sliced salt pork. One slice is good enough for me, but so good
You may have to change the water a few times
Very likely going to be issues salt pork for next weekends civil war event - going to enjoy mine if'en I can find some actual meat on mine (vs fat, skin, or hair). Another tip is to bring something to wrap the uncooked salt pork in - like butchers paper vs putting this raw meat into a poke sack or directly into my haversack (its messy!). - See you in the field pards - Lt. 1st Minn Sharpshooters
p refer it fried and them add water while frying and then the salt would boil out and stay in the fry pan wiuld then scrape that salt out and use it in vegies now i be hungry for some
We still have salt pork around here
After soaking the salt pork, fry it in a pan. Take your hard tack and soak it in water while the pork is frying. When the pork is done, fry the wet hard tack in the grease. Not too bad.
Now I really want to try salt pork.
I was taught soak and or boil 3 times
I am a reenactor and I was wondering where to buy salt pork and coffee
In my opinion preparing salt pork to a proper meal takes a lot of time. That is a problem if you need to spend the hole evening to make it edible.
Most salty food that ever existed
It's the saltiest thing I've ever tasted, and I once ate a whole heaping bowl of salt!
Yeah, seriously salty.
RoachKai no stroke?
How long can it last uncooked in your haversack?
I’ve got a jar for of pork in brine right now... what do you do with it to go from the wet to what you carry raw( salted) in your haversack
Where can I buy that cook pot?
BGA 150th Gettysburg saw a big waste of the salt pork issue. Maybe one of the events you were alluding to Will. After I was issued my ration there I had to leave camp and return to my vehicle for something I had forgotten. By the time I had returned my pards had discarded most of the ration for various reasons, mostly because of how to prepare it. I was crushed as I was both starving and looking forward to the experience. Another great video and a help for the next time I receive the ration. Many thanks! On a side note I have to ask because I like your forage cap Will. Who made it?
Glad you enjoyed this! We've been talking this one over for a while and hope it helps!
As far as the forage cap - this one is a Starbuck best I can remember. I've had it for about 12 years.
I had a similar experience at BGA 150 Gettysburg. I was out on Sentry Duty that Friday night and handed my remarkable salt ration to men in my Company to boil it for me (as I knew it was to be my ration for the next few days). Dissapointingly, after returning from Duty i discovered that no one had freshened the ration beforehand and were so digusted with the result that they threw it out - Kettles-full! Needless to say I was a very hungry Iron Brigader that event. It was only on the Sunday as we were leaving Culp's Hill that I stumbled across a pile of rations in the woods - maybe 25 pounds in total - thrown out - while at least 20 men around me starved from lack of rations.....
I was at the 150 Gettysburg event too and saw the same - most of the men in my unit just didn't want to eat it and had brought along other "provisions". When leached of salt, some fat removed depending on your taste, and cooked over the fire its really quite tasty (that is for government issue food). See you in the field pards.
Another man of the 150th Gettysburg adjunct here. My company soaked ours before heading out and distributed it. I then boiled mine and kept it in my haversack all weekend, taking a few bites now and then. Finally on Sunday, someone noticed I had mine and was shocked; everyone else in the company had thrown theirs out. I was the only man with his meat ration for the whole weekend.
I heard from some people long ago that they took the broth and served it watering it down to all the soldier like old time Gatorade just an oily b-vitamin style. Also gave as a weight loss for people said salt and fat would slim you down. Do you know any of this?
Good olde Chawls Heeef.
To make salt pork you cover with salt, then a brine solution. When you take it from the brine how do you carry in your haversack. In the photo it’s crusty. How’s it work out of the brine?
Dang it looks tasty
Can you make salt pork with chops, or does it have to be belly?
You can salt preserve most of the hog.
Do you have a link to Mr. Heath's article?
Find it here: civilwardigitaldigest.com/volumes/v2/episodes/21.php
What’s the name of the piece of music playing before the video?
Where is the link to that document on salt pork?
Can you eat salt pork without cooking it or will it give you worms or something?
Given what we now know with modern food safety information, we don’t recommend consuming raw pork, no matter how it is preserved.
How was this issued? Was it dry when issued, wet in large pots or barrels?
This is a method that was used more on family farms. When issued to soldiers, most often it with the brain care was used. We mention that other type of cure at the beginning of the episode but this does not cover it. Will
Is the episode on how to make salt pork on Jas. Townshend and sons UA-cam channel a good reference to make your own salt pork?
ua-cam.com/video/r16iFy1Ekv0/v-deo.html
That is ours. At least one of his is solid, too. Will
Civil War Digital Digest thanks I was also going to make a dry cured bacon, following the safety regulations of today!
I know you said you wouldn't show how to actually salt the pork, but I'm wondering how yours kept its color. I entombed mine in salt then pour the brine, and it always turns gray (still good, but definitely discolored.)
I think he purchased a slice of pork fatback, then threw some salt on top, pretending to be salt pork for the video. Works, but for those of us having made real salt pork/meat, just looks way too good to be true!
I'm curious what sort of camp kettle you have and where it came from?
It is one of the nesting kettles that used to be sold by Stephen Osman. Will
Sorry - wrong video! This one is a 6x6 pot made my Axel Ulrich off an original he was able to look at. Will
Where do I get a period correct butcher knife for camp cooking. I can find loads of bowies or table knife but a cooks tool is not to be found.
Do a search for Green River knives. They have several styles available that appear in the 1865 Russell and Irwin hardware catalog. It’s a good place to start.
Orchard Hill Cutlery is a good place to look.
it looks like they used an old hickory butcher knife in the video
What kind of tent is that
Looks like two shelter halves
So it's basically a hunk off a slab of bacon? "Pork belly."
maybe if you're lucky, but pretty much any part of the pork can get salted.
@@redwillrise Salt fat seems like it. Nasty, LOL.
Where can one buy slabs of pork? Is the CWDD also going to do a video on how to salt pork?
77thNYSV Smith Meat Packing is where this came from. You can also contact local butchers or visit a fresh food market where local restaurants purchase. Most bigger cities should have something like this.
Right now making salt pork is not on our list. There are some great directions and help out there on places like the Authentic Campaigner.
I want to eat what the officers ate, thx.
Did you ever take the salt from the salt pork and put it in your poke sack with your salt ration.
I have not read an account this. Not all salt pork would have salt to scrape off either since it is brine soaked.
Great stuff as always. Can you eat it as is? Isn't it cured?
The salt pork process is done to raw pork. I would not advise eating this without cooking. Soldiers back then did but they didn’t have an understanding of food safety like we do today.
@@CivilWarDigitalDigest thank you.
I randomly found a little package of salt pork at my grocery store the other day and thought, "This looks cool. I'll pick it up and see what I can do with it." Salty, fatty pork products are some of my favourite things in the world. I washed the surface salt off, but that's about it. I just fried some up and made a sandwich with it. I really wish I had seen this video beforehand, because I feel like I just ingested a lethal dose of sodium. Holy shit. I'm a little ashamed to say that I finished it all, though. Good thing I had a beer with my lunch to quell that saltiness. I'm definitely going to soak the rest.
Glad you enjoyed that. If you do living history be careful with most grocery store purchased “salt pork” as it is not cured the same. Jeremy
get out all the salt you can? Right there I knew this guy doesnt know jack
Where are some places to get salt pork
Not a grocery store. Check local butchers or meat processors.
Can you eat salt pork with out getting rid if the salt
You could and I have. Not enjoyable or recommended.
Be interesting to see a pemmican episode , another staple …..
Interestingly enough, not to the military on either side of the Civil War.
why didnt they just dry it?
As an educated guess only, one reason is probably because of the necessary to complete this. It wasn't done on farms because this was done in the cold. When done on a government contractor level, the extra time would delay how long until you could ship - and get paid. But this is an educated guess only. I'd love to see someone else chime in here.
@@CivilWarDigitalDigest perhaps if the meat got wet the salt would keep it dryish still or preserved?
Could you do a video on how to make hardtack and how to pale it please
+nicholas godwin thank you for the suggestion. We have it on the growing list of ideas we want to do and viewers want to see! In the mean time there are some great directions on the Authentic Campaigner forum.
ok thank because I have reenactment coming and it a campaign and I want to have the authentic ration as they did in 1862 so I need to know what to pack in m haversack and knapsack could you give me some advise I'm still a little new at reenacting
You can eat it raw... Just soak the salt off it.
so basically no want would want to eat salt pork, got it.
You can’t recreate their lives. You don’t know how.
What did Jewish soldiers eat during the civil war? Because obviously pork isn’t kosher.
Why not smoked meat instead? Makes me wonder what the Jewish conscripts ate? Salt pork!
@@foobarmaximus3506 Reform, maybe, probably not Orthodox!