Pickled Pork

No, live in Florida. They may have it down here somewhere, but I haven't seen any.

Meat Pickle Recipe from New Orleans

For its usual standard use with read beans and rice, pickled pork is called "pickle meat" and reminds me of pickled pigs feet, but more flavorful. You can used smoked ham, ham hocks, or whatever pork you have handy,

2 lbs pork cut into 1- or 2-inch pieces -- (I like the ham best)
1 quart white vinegar -- (cider vinegar will change the flavor)
1/2 cup mustard seeds
1 tsp celery seed
2 tsp hot sauce
2 bay leaves
6 large cloves garlic -- peeled and cracked. Don't mash it or dice it.
1 tsp kosher salt -- (regular table salt won't do)
12 peppercorns

Use a large enamel cooking pot, or any pot that is non-reactive (don't use aluminum).

Combine all ingredients except the meat in your pot. Being to the boil over high heat and boil for 5 minutes. Remove from heat and set aside to cool.

When the pickle liquid is cooled to room temperature, add the meat. Stir well, cover, and set the pot in your refrigerator or put it all into a large food container of plastic first. Keep the container in the refrigerator for three days to allow the pickling process to progress and enjoy your pickle meat.

This meat can also be preserved further by the canning process with glass jars and a pressure cooker..

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Do you live in South Louisiana? If so they sell pork already pickled and packaged

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We call it salt meat down the bayou.
Most grocery stores have large pork chop type cut of fresh salt meat with the bone in it.
Better than any prepackaged pickled port.

LINK


Camelia
Pickled Pork Recipe

Ingredients:

1 quart distilled white vinegar
1/2 cup mustard seed
1 tablespoon celery seed
2 tablespoons Louisiana-style hot sauce, such as Tabasco
1 bay leaf
6 cloves garlic, peeled and smashed
1 tablespoon kosher salt
12 whole black peppercorns
2 pounds boneless pork butt, or rib tips cut into 2-inch cubes

Directions:

Combine everything except the pork in a non-reactive saucepan. Bring to a full boil and retain at the boil for 3 minutes.
Cool the brine and add it to a stainless steel, glass, or plastic container.
Add the pork, stir thoroughly, and push the meat down to fully submerge it in the brine.
Cover and refrigerate for at least three days before using as a seasoning meat. Drain, rinse, and drain the meat again before use to remove all traces of seasoning aromatics.

I honestly had no idea that red beans and rice called for pickled pork. The only pickled pork I was familiar with was pickled pigs feet or pig lips in a jar. After reading through this thread I used the recipe that was posted and figure I would give it a try.



I have it soaking now and will report back.



Just doing a little research there does appear to be some difference of opinion on exactly what pickled pork actually is.

This is from Richard’s website talking about pickled pork.

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Is pickled pork the same as salt pork? Is salt meat the same as pickled pork? Yes it is! ... Salt curing is the original method used to preserve meats before refrigeration was available. Today salt curing is still used to enhance the shelf life of foods such as bacon, smoked sausage, hot dogs and bologna to name a few.

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So my question is do people in Louisiana use salt meat or pickled meat the majority of the time when making red beans and rice? For the people who use actual pickled meat do you feel it adds a better flavor than regular smoked or salt cured pork?

quote:

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This thread is 4 years old.

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Still relevant though.

Nothing like fresh cut pickled meat for beans, never that vacuumed stuff. Sorry if you can't get it!

Only meat I put in my white beans is pickled pork. I buy it from the grocery store already made from Savoies or Richard's.

I think they cut of meat of meat they use a part of the pork shoulder.

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I’ve never seen pickled pork labeled as such, but maybe I wasn’t looking.

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It's in every store in S. Louisiana I'm surprised you've never seen it ?