STREAKED MEAT DUTCH OVEN POTATOES
Pork was the staple meat of my boyhood, and that was true not just in my family but for country folks across much of the Southeast in general. While a pig offered plenty of variety in terms of “meat on the table,” with dishes including liver mush, backbones and ribs, pork chops, fried tenderloin, cured ham, sausage and more, the part of the critter which saw the widest use was unquestionably what we knew as streaked meat (also known as salt port, fat back, side meat, streak o’ lean, and by other names). Few indeed were the vegetable dishes lacking some streaked meat as a part of the cooking process. With wild hogs becoming increasingly plentiful, hunters might want to give careful thought to going “whole hog” by processing everything. Another sample:
STREAKED MEAT DUTCH OVEN POTATOES
Thoroughly scrub five or six good-sized baking potatoes and then quarter them. Place in a Dutch oven and sprinkle black pepper to taste over them. Cover with strips of fatback and cook at 400 degrees for about an hour. Check while cooking to be sure they aren’t overheating and use a fork to make sure the potatoes are done. You may need to add salt but do not do this until after the potatoes are cooked. The streaked meat will usually contain enough salt to season them.
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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
Hundreds of kitchen-tested recipes make this cookbook your answer to a table of hungry hunters or out-of-town guests! Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill.
Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more! Buy Now
