Pickled pork in red beans.

does anyone NOT do this is the question

It's delicious in a pot of red beans

I've used all kinds of smoked meats. I think pickled pork is a New Orleans thing - either that or a Natchitoches thing.

I don’t do pickled pot but will do Tasso. Also add a little red wine vinegar at the finish (mimmicks the taste of the pickled pork).

Tasso, ham hock and sausage

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 Do u ever use tasso?

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We always use tasso. Gives it more flavor.

I've used it at times. My meat for red beans is usually what I have on hand and it can be ham hocks, chunks of seasoning ham, andouille or other good smoke sausage, pickle meat, tasso-------

The only thing I look out for with salt pork/pickle meat is the level of salt in the meat. Sometimes I find I need to boil it a bit in another pot to release some of the salt in the meat and then use it in my beans.

Great in red or white beans IMHO.

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The only thing I look out for with salt pork/pickle meat is the level of salt in the meat. Sometimes I find I need to boil it a bit in another pot to release some of the salt in the meat and then use it in my beans.

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This is why I don’t add any salt until theyre done and tasted first. I’ve boogered up a pot before underestimating the salt in the meats.

My Dad used to use it in all his beans. He used to get it from Veron's sausage company.