2/3 cup cornmeal
3 cups boiling water
4 large pork back bones
3/4 tsp. salt
2 tsp. sage
red pepper (small amount)
1/3 cup flour
oil for frying

Cook back bones in boiling water until meat can be minced off bones (about 2 hours).

Gradually add meal, flour and seasonings to back bone mixture. Slowly cook, stirring in dry mixture until thick. Pack mixture in loaf pan and cool. To serve, slice strips about the thickness of bacon and fry in oil.

Serving Size: 8