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Feb 13, 2014 08:50 AM

Salt Pork substitutes?

This month's Cook's Illustrated has a Milk Braised Pork loin recipe.

Step one renders down fat from salt pork. Apparently this helps prevent the milk from curdling when adding the pork loin.

Salt pork is a little hard to find, and I have a jar of bacon fat in the fridge. A couple of teaspoons of this would probably do the same thing, yes? Anyone experienced with this type of substitution?

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    1. Yes. It will just add the flavor of hickory smoke if you are not frugal with it.

      5 Replies
      1. re: Karl S

        There are many flavors of bacon; if you can find black pepper that would be a good substitute.

        1. re: Cherylptw

          it's whatever the OP already has in the jar....

          1. re: Karl S

            Oh, I missed that the OP said that the bacon fat was hickory flavored? Might have been applewood smoked, Cajun, bourbon, garlic, etc.....

            1. re: Cherylptw

              OP didn't say that so I am not sure of the origin of the assumption.

              1. re: magiesmom

                It's just that most bacon sold and eaton in the USA is hickory smoked. The specification of salt pork in CI is usually a function of a desire to avoid smoked wood flavors...

      2. To limit curds, I whisk and for loins I use half and half , for shoulders I use reg milk

        I discovered this by experimenting and keeping notes. Now I know why one works better than another