![]() As a matter of fact, the best I can remember it has been at least 10 years since I last cooked Streak o’ Lean.Īlthough it can still be found on restaurant buffet lines in rural areas of the South, it’s really one of those once or twice a year (maybe decade) kinds of recipes. You know you would.Īnd besides, this is not something to be eaten every day of the week. As crazy as the food world is today about bacon if I had said I was deep frying bacon some of y’all would be in a swoon right now. Now before you send the food police around to my house and start proceedings to revoke my official food bloggers license, just wait a minute. It’s salt pork that has been elevated by coating it in flour and pan frying. ![]() Where bacon is smoked and has a streak of fat among the lean meat, streak o’ lean is salt cured and has a lean streak among the fat. ![]() You can think of Streak o’ Lean as kind of the opposite of bacon. Some folks run that all together it comes out sounding like “stricklin.” It’s also called fatback, side meat, white meat, and just plain salt pork. In my area, it’s mostly streak-o-lean (Streak of Lean). To start with, you’ll hear it called various things depending on what part of the south you’re from.
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