Home Forums Miscellaneous Iowa Outdoors Cookbook — Recipes Salt squirrel/pork hash for breakfast

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
    Posts
  • AvatarBullfrogMcGee
    Participant
    Post count: 182
    Up
    0
    Down

    I am very much into researching the old methods of preservation of meat, so I salted down some squirrel (de-boned) to use in a hash with some homemade salt pork. The process is really simple, pack the raw meat in kosher or pickling salt, and keep in the fridge covered, it will last a very long time this method, or store in a root cellar if you have one!

    Rinse and/or soak in water prior to use, par boil some taters, and throw in some grease for a quick browning, of dice taters, meat, and diced onion – taste wonderful!

    Avatarbeniah1066
    Participant
    Post count: 533
    Up
    0
    Down

    Sounds delicious! I am sure you don’t have to mess with leftovers.

Viewing 2 posts - 1 through 2 (of 2 total)
  • You must be logged in to reply to this topic.