Preparation:

Cut slits in washed and dried salt pork. In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful.

Add another quart of cold water to the meat. Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low. When peas have become slightly tender, about 30 minutes add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

Servings: 6 to 8
Source: Possum Kingdom Lake Cookbook
Submitted by: Barb; Recipe Group Member
Date: Apr 16, 1998

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