well welcome back to Steve Robb reviews today you're in for a treat yes we got a little bit of a
UH a food preparation video here I'm guessing none of you have ever tried this before I do this all
the time and I make a small little batch and I'm going to show you how it's done the first thing
you have to do is you have to get yourself a piece of meat and you can see this here is a nice piece
of pork belly and if you take a look you could see that it's very lean and not all fatty this is just
regular pork belly I don't like getting the one that's just all fatty and all you need you need
some course your salt you can't use regular salt because it's iodized salt and you just can't do
that third thing you need is I've been using this for years it's just a plastic container you cannot
use metal you can use glass and you want to make sure that when you put the lid on you don't put
it on tight you just put it on loosely because that's how you're going to be able to make salt
Park I'm going to show you how it's done and then I'm going to explain to you why we do it well here
we are right here and all I've did is just cut up into four nice little squares and I got about a
half an inch of this kosher salt underneath and all you do is just keep pouring the salt to it
until you completely cover your salt pork you have to cover it completely and I really don't
think this one container is going to cover it all up but you can see the idea what's going on here
and if any of you have ever had salt cod you've more likely had this and yeah I put it in the
fridge for about three to four weeks and this just may do it and then after that I take it out and I
vacuum seal it and put it in the freezer now look at that so it looks like this is gonna be enough
I'm just gonna put the whole thing on and like I said before there's not much left in this you put
the lid back on stick it in the fridge for about three or four weeks there we go but don't put the
lid on tight well how easy was that it doesn't get no easier that if you like bacon real bacon there
she is right there so I mentioned to you I was going to let you know why we do this well we're
gonna go back over 40 years in my generation and another hundred years and my parents and
grandparents generation there was no refrigeration and there was two ways of salting meats fish that
kind of stuff so that it would last throughout the season because they didn't have you know the
proper refrigeration we have today insulting was to waste now there's two ways to have salt pork
the ones that I see in the store I don't like because they're in a brine and what they used
to have was great big wooden barrels something like you'd have for wine or whiskey and that
you know or for pickles and that kind of stuff and they would have concentrations of water and
salt in there and pour in like 40 pounds of chunks like this in there and that's the kind that I see
in the store and I don't really care for it too much I like making my own and the first question
everybody's gonna say is it salty is it salty well I'm going to show you later this year when I go
up to my camp I'm going to cook it for you and show you how we do it and there is a little bit
of a technique to it but generally this will just stay in the freezer after about a month of being
in the fridge and you know I'll I'll bring it up next year and I'll show you how to cook it but I
always would have this with a roux and I'm not too sure who has the recipe for this but I'm pretty
sure my friend Helga from Hell goes pennsylvania cooking does and i'm going to take a look and if
she does i'm gonna put a link down below and one of them boxes at the end here so you can check
out how to make the roux because I did talk to Helga before I made this video and asked her and
she makes her roux exactly the same as mine if you wonder what a roux is it's like a gravy made from
bacon grease and it is to die for if you like biscuits and gravy and that kind of stuff well
this is what you want so yes that's a it's an old old old recipe been handed down for generations
and yous guys let me know in the comments if any of you ever had salt pork before I don't know it's
I think it's something that a lot of people don't know about maybe you do I know in Canada there's
a lot of people in my age that know all about salt pork salt fish you know that kind of thing
and you know what I like to keep traditions alive and this is one of my favorites so this summer I'm
gonna show you me cooking it so I hope you stick around and see that as well so thanks for joining
me here today tell me it was that not the easiest thing to do and you know I just enjoy sharing
these types of things with you and for use I've never seen this child before well you're welcome
to subscribe and for everybody else I hope you're having fun I'm having fun come back again Cheers
you