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Pickle meat

post #1 of 4
Thread Starter 

I was wanting some red beans and rice.  Been quite some time since I had it not out of a box or at a restaurant.  Doing a little research on the subject I decided to try making a batch using pickle meat, or pickled pork.

 

The recipe I used for pickle meat called for 2 pounds of pork shoulder.  I had a hunk of bone in shoulder on hand, cut off what I thought was a reasonable chunk.  Just for grins, threw it on the scale:

 

 

 

 

THAT will never happen again!

 

Bottom line - I *will* be doing this again.  The tangy, spicy bits of pork slow simmered with the beans and veggies was very nice.  I messed up just a tad on the seasoning, could have used less thyme and a bit more garlic.  But good stuff, a nice meal.

 

No pictures, use your imagination.

 

Maybe next time I'll make some tasso...

 

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #2 of 4

Took me a while to get this but nice job eyeballing 2# on the first cut. I remember back in the day when I could cut a 6 oz piece of meat of fish over and over exactly every time. Can you share your recipe for pickled meat? I have never pickled meat and wondered about trying it.

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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post #3 of 4
Thread Starter 

I used this recipe:

 

http://www.gumbopages.com/food/pickle-meat.html

 

Well, I may not have stood there and counted out exactly 12 peppercorns.  I dumped some in.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 4

Tasso absolutely rocks if you have too much shoulder or neck - I regularily smoke some myself, too keep the pantry stocked for the gumgo etc. business.

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