Place the sliced salt pork in a container and cover with milk or buttermilk. Let sit for several hours to draw out some of the salt. Remove the salt pork from the milk. Discard the milk.
Pepper each slice of salt pork and then dredge lightly in flour.
Add peanut oil to a depth of a ¼ inch to a heavy skillet. Heat the oil over medium high heat. Carefully add the prepared salt pork slices to the hot oil. Cook, turning once, until lightly browned and cooked through (about 7-8 minutes).
Remove to a paper towel lined plate to drain excess oil.
This recipe is presented primarily for historical purposes. Nobody really eats this way every day :-)