Recipe by mollypaul
These original "bacon" bits are delicious served sprinkled on baked potatoes or your favorite fish dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. The recipe is easily multiplied and cooking time is approximate. Save the rendered fat for other cooking uses. Since most of the fat is rendered out, I believe that the calorie count is skewed to the high side.
- 1⁄2 lb salt pork, cut into 1/4-inch cubes
- 1⁄2 lb salt pork, cut into 1/4-inch cubes (this should really be a pound altogether, but the software won't let me enter a recipe with only one)
Directions See How It's Made
- Discard water.
- Preheat oven to 275°F.
- Place salt pork in a single layer in a skillet.
- Place in oven or over very low heat, turning often so that all sides brown evenly.
- When sufficiently crisp, drain well and serve sprinkled over the top of your favorite savory dish.