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Salt Pork conclusion

by on March 11, 2009

The salt pork tasted like, well, salty meat when I sauteed a piece in a pan. That being said, it provided a wonderful flavor to the Boston Baked Beans out of the same cookbook that I got the salt pork recipe. I soaked white northern beans for about 12 hours, then put them in a pot with all of the ingredients, including 1lb of the salt pork, and cooked overnight. They were wonderful. The flavors melded together, but you still had a hint of the brown sugar and molasses.

Next batch I think that I will double the spices and herbs to intensify the flavor.

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From → Experiments

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