Pork side meat


 
russ olin

russ olin

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Hey guys,
I have a question for all you pig eaters out there. I'm doing my first bacon this week. I understand what I need to do after following Bob Correll's post on bacon. Got all that down fine. My question is: if I slice the bacon raw into slices and fry it is that the side meat that my Grandma used to fix when I was a kid? And I love me some fresh side meat. I like it as well as bacon. Or do I need to do something different for side meat? Love to hear any reply's.
thanks,
Russ
 
Russ,
I'm pretty sure your "side meat" equals side pork, which equals pork belly.
She might have cooked fresh pork belly, or it could have been cured, but not smoked.
I would fry a piece fresh, maybe add a little salt, to see if that is the taste you're looking for.
If not, then I would try it after curing, but before smoking.
Some folks flour the fresh slices before frying.
I've eaten it all 3 ways, and like them all, but prefer cured, smoked bacon.

Another possibility is salt pork, which is belly cured over a long period of time using only salt.
Often used in small amounts as seasoning, but needs a thorough soaking (I think some some use milk) for frying.
 
Bob,
I think that it was uncured side meat and it had a hard layer on one side that you would throw away. Probably the skin maybe? And we would make side meat sandwiches like a bacon sandwiches me & my sister when we were little. It was heavily salted & peppered and so good. I will try a few slices off the end of the one half and see if that is what I'm looking for. We used to be able to buy side meat in the stores.
Thanks for your info,
Russ
 
Russ: What you are talking about is one of my favorite dishes. Its just slices of belly fried with salt/pepper(i always use white) and the "hard" part is the skin crispin up. We serve it with an onion sauce and boiled taters. Its really good fried in a pan in its own fat. But works great on the grill aswell(a bit more healty aswell i guess)

*EDIT*

Some links , Links , Links
 
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Thanks Bob & Wolgast,
This is exactly what I was thinking it was. Fresh side meat. We fried some up w/ S&P last night. It was right on the money. Will be eating as much fresh side as we will with bacon cured. Will have to grill some too. That is the way to do it. Any time that you can stay out of the frying pan you are better off.
Once again thanks for the info,
russ
 
I've done this, must be hundreds of times during the last 20 years. Slice the belly, or the rib meat, after removing the bones, and fry them. If you want salt meat, salt the pieces, maybe some pepper, and fry them up. I think most people will find unsalted prok belly rather bland and chewy.

Or you can salt the meat, just like you do when you are making bacon, omit the smoking process, slice and fry. This is delicious with mushy peas and boiled potatoes.
The taste is not very different from the other varieties of pork belly, but you can taste the difference. Cold smoked belly is another variety that you might not be too familiar with. Smoked for a week or so, this is really something to try!

Another great idea is to put a piece of belly on the rottisserie. Or a piece of ribs, there is no big difference in the meat structure. I like to salt the meat a couple of days in beforehand. The result is pig heaven!

Here's some inspiration- http://tvwbb.com/showthread.php?45606-Arctic-Pig-2013-dizzy-ribs&highlight=arctic+mountain+pig
 
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Russ,
Sometimes when I'm grilling pork steaks, and want a snack, I'll trim off a fat edge with a little meat on it, and grill-fry it direct.
If my memory serves me, it tastes much like your side meat.
 
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