Instructions: Make a marinade of the beer, onions, carrot, salt, pepper, nutmeg, and bay leaf. Marinate meat, refrigerated, for 24 hours, turning occasionally. In a heavy skillet, saute the bacon or salt pork in the butter until crisp. Remove, drain, and reserve strips. Drain and dry meat; reserve marinade. Dust meat with seasoned flour and brown in fat remaining in pan. Add unstrained marinade and bring to a boil. Cover and simmer for 1 1/4 hours. Add the potatoes and fried pork strips and simmer, covered, for 30 minutes more. Skim off fat.

This recipe yields 6 to 8 servings.

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