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Please Help me identify “Slab Side Meat”

smbishop
smbishop Posts: 3,061
in EggHead Forum
Received this “teacher” gift today and thought it looked like pork belly or bacon. It is labeled Slab Side Meat, dry cured.  Suggested use is to add to beans, greens and garden vegetables...

Thanks!


Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    Pork belly and side slab are the same thing. All from the same cut.

    I'd use it in beans 😎
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • smbishop
    smbishop Posts: 3,061
    @ColtsFan Thanks!  So, is it bacon if I slice it ?
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    I'd slice off a piece and try it. May be too salty but won't know until you try 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • SGH
    SGH Posts: 28,989
    Side slab or side meat can and does vary from region to region. With that said, in Dixie side meat is cut from above the belly. It is cut from the short rib and lower back. It usually contains far thicker sections of fat than belly meat. Again, this is just how it is cut in the south and how we personally cut it ourselves when we slaughter hogs. I have no doubt that it varies in other areas. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • smbishop
    smbishop Posts: 3,061
    @SGH Thank you!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    SGH said:
    Side slab or side meat can and does vary from region to region. With that said, in Dixie side meat is cut from above the belly. It is cut from the short rib and lower back. It usually contains far thicker sections of fat than belly meat. Again, this is just how it is cut in the south and how we personally cut it ourselves when we slaughter hogs. I have no doubt that it varies in other areas. 
    This.


    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • SGH
    SGH Posts: 28,989
    smbishop said:
    @SGH Thank you!
    My pleasure my friend 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • fishlessman
    fishlessman Posts: 34,584
    we use alot of salt pork up here, i would say its salt pork with seasoning, looks like pepper.  i cross hatch it and cover beans with it for an overnight low and slow cook in a bean pot.  you dont cook it like bacon, straight up its a salt lick
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • TigerTony
    TigerTony Posts: 1,078

    For good red beans and rice you gotta use pickle meat.
    "I'm stupidest when I try to be funny" 
    New Orleans

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