Type what you have

Ingredients

• ✓ fatback
• green bean
• water
• chicken bouillon
• onion powder
• garlic powder
• seasoned salt
• black pepper

Instructions

1. 1 Empty canned green beans with liquid into a large saucepan. Add enough water to just cover beans. Stir in fatback, bouillon, onion powder, garlic powder, seasoned salt, and pepper until well combined; bring to a boil.
2. 2 Boil for 10 minutes, then reduce heat to low and simmer for 30 more minutes.

By SunnyDaysNora

Ingredients

• ✓ fatback
• beef brisket
• bacon
• coffee
• salt
• butter
• garlic
• shortening
• sweet potato
• olive oil
• horseradish

Instructions

1. 1 Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
2. 2 In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
3. 3 Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
4. 4 While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.

By MATTBLOOM

Ingredients

• ✓ fatback
• pork butt roast
• veal
• sage
• garlic powder
• salt
• lemon zest
• thyme
• onion powder
• mace
• nutmeg
• white pepper
• sausage casing

Instructions

1. 1 Cut pork and veal into 1-inch cubes and set aside.
2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

By Brian Genest

Ingredients

• ✓ fatback
• hard bread cake
• salt cod steak
• salt

Instructions

1. 1 Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak for 8 hours to overnight. Also rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, cover with a lid, and soak in the refrigerator for 8 hours to overnight.
2. 2 Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm.
3. 3 Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread.
4. 4 Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.

By bpvanderburg