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Pickle Pork
Posted on 2/12/25 at 1:45 pm
Posted on 2/12/25 at 1:45 pm
aka pickle meat. Back in the day I remember it being so delicious in any pot of beans. The stuff they now sell at the grocery store is just weird. Texture is weird and not very flavorful... Maybe I need to check somewhere else besides the grocery. Jacobs, Bergeron's, etc.? Where are yall getting it from?
7
Posted on 2/12/25 at 1:58 pm to The Sicilian
I have no problem finding pickle meat at Rouses any time I need it and it's what I grew up eating in beans for the most part.
They do make other cuts of pickle meat------pickled pork ribs, pork neck, etc. and that crap is nasty with gristle and bones to deal with.
Edited to add this: I use Savoie's Pickled Pork that usually comes in 1 lb. packs.
They do make other cuts of pickle meat------pickled pork ribs, pork neck, etc. and that crap is nasty with gristle and bones to deal with.
Edited to add this: I use Savoie's Pickled Pork that usually comes in 1 lb. packs.
This post was edited on 2/12/25 at 2:01 pm
Posted on 2/12/25 at 2:05 pm to The Sicilian
I get the Savoies from Rouses.
Posted on 2/12/25 at 2:41 pm to The Sicilian
Pickle meat is meat soaked in a saltwater brine. Shouldn’t vary too much from place to place. It would be interesting if it does.
Posted on 2/12/25 at 4:15 pm to SixthAndBarone
quote:
Pickle meat is meat soaked in a saltwater brine. Shouldn’t vary too much from place to place. It would be interesting if it does.
The biggest issue I've found is the amount of salt from brand to brand. I can use Savoie's right out the package and feel safe that it is not going to release so much salt that the food is overly salted, but when I use pickle meat, I never add salt to the dish until it's done and tasted.
I'll cut a small piece of the raw pork off the meat and give it a quick taste test if not using Savoie's and if I feel it's too salty, I'll cut it up like I plan to use it and boil it in a pot of water for about 10 minutes or so to remove some of the salt from the meat.
This post was edited on 2/12/25 at 4:21 pm
Posted on 2/12/25 at 4:19 pm to The Sicilian
I use it when boiling cabbage, potatoes and carrots. Good stuff.
Posted on 2/12/25 at 4:25 pm to gumbo2176
That's what I'm talking about, the Savoie's and Richards of the world, which I also readily find at Rouses, have a strange texture and not very flavorful.
Posted on 2/12/25 at 4:42 pm to The Sicilian
It’s pork pieces with salt, sugar, and nitrite. That’s it. No other seasoning. Not sure what other flavor you’re looking for.
Posted on 2/12/25 at 5:17 pm to The Sicilian
They sell Savoie's and Richards everywhere. I get it at Albertson's, because that's the store by my house. I've gotten it at Rouses, I'm sure they have it at Winn-Dixie. I use it all the time for red beans, white beans, black-eyed peas.
Posted on 2/12/25 at 5:48 pm to timbo
I know. I'm looking for an alternative. Mostly I find those brands have a weird texture. Seems like they brine it too long and it gets sort of mushy.
Posted on 2/12/25 at 5:57 pm to The Sicilian
quote:
I know. I'm looking for an alternative.
Alternative to pickle meat??? Use smoked ham hocks or chunks of diced seasoning ham.
Money saving tip about seasoning ham. You buy it already cut up in the store in packs and it's usually about $4.50 and up per lb. What I do is buy the shank portion of a ham when on sale for $.99 a lb. cut out the bone and save it and then cut up the ham in 1 in. by 1 in. squares and use that. Huge savings and works just as good as so-called seasoning ham.
Posted on 2/12/25 at 7:04 pm to The Sicilian
AKA pickle tips. I agree that smoked ham hocks work as well.
Posted on 2/12/25 at 8:55 pm to The Sicilian
Make your own?
From Camellia Brand:
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.
From Camellia Brand:
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.
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