ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Fix for pork jowl to salty - connie in vancouver

Tips and Tricks - Cooking
Yes, soak it in water, changing the water every couple of hours. I would soak it for at least 12 hours. I have done this and it helps remove some of the salt.
MsgID: 0084951
Shared by: Patsy, La
In reply to: ISO: I bought a pork jowl and it is to salty ...
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Texas Roadhouse Rolls
  • I tried all the recipies of the texas roadhouse rolls and none of them are correct or even come close. Don't waste your...
  • Candy Apple Pie (with graham cracker crust)
  • CANDY APPLE PIE 1 3/4 cups unsweetened apple juice, divided use 1/3 cup cinnamon candies (about 15 candy disks) 1/4 teaspoon red food color 1/2 teaspoon vanilla extract 4 tart cooking apples, peeled, cored, and thinly...
  • Quail Roasted in Polenta
  • Quail Roasted in Polenta 12 wild or farm-raised quail (6 to 8 oz each) (or other small game birds), necks removed 2 tbsp coriander-fennel rub (to 3 tbsp) (or seasoning of choice) polenta 2 tbsp olive oil 1 large garli...
  • Chipotle Red Sauce
  • CHIPOTLE RED SAUCE "Most Southwestern cooks make a traditional red chile sauce with dried red New Mexico chiles. This recipe adds the smoothness of tomato sauce and the smoky flavor of chipotle, resulting in a wonderf...
ADVERTISEMENT
  • Cider Sauce with Baked Scallops
  • CIDER SAUCE WITH BAKED SCALLOPS In its original form, this favorite recipe used one whole slice of bacon per person and butter to emulsify the cider sauce. Here, a single slice of bacon is cut into thin slivers and di...
  • Hot Cajun Mustard (using horseradish)
  • HOT CAJUN MUSTARD Serve with steak and hamburgers. 3 tsp Dijon mustard 3 tsp all-purpose flour 3 tsp dry mustard 1 tsp sugar 1 tsp grated horseradish 1/2 tsp ground white pepper 1/4 tsp salt 5 oz hot...
  • Gluten Free Bread Recipes and Resources
  • Dear Jackie, We have quite a few gulten free bread recipes previously posted (please check any recipes posted as gluten free to be accurate because sometimes well-intentioned people are confused as to what constitutes a...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Fix for pork jowl to salty - connie in vancouver
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!