Comments on: Pickle Meat or Pickled Pork Recipe

By: Jeff

Jeff — Fri, 29 Jan 2010 02:06:11 +0000

For all that have asked Morton Salt makes a product called insta-cure which is as good as prauge powder and easier to find. I have used both when curing meat and sausage for smoking.

By: Katherine Torkelson

Katherine Torkelson — Tue, 12 Jan 2010 21:49:19 +0000

Can someone tell me if there are other uses for Pickled Pork than to use it in Red Beans and Rice? I would like to put some pickled Pork up, but wonder if there are other recipes just as good using this great meat?

Thanks to anyone who posts.

By: electricjacks

electricjacks — Wed, 09 Dec 2009 17:11:25 +0000

can you pickel deer the same way thanks

By: Larry Lewallen

Larry Lewallen — Thu, 03 Dec 2009 16:10:07 +0000

According to your recipie, after 4 days the pork should be ready. Does it have to be cooked, or, can you eat it right out of the pickle jar?

Please send me an email when you respond to this.

By: Marion L. Scott

Marion L. Scott — Thu, 01 Oct 2009 23:36:44 +0000

I have been looking for pickled turkey necks since the Bell (Zapardo’s) closed after Katrina. Can you tell me where I can find them.

Thanks

By: Makin’ Bacon | From the Southern Table

Makin’ Bacon | From the Southern Table — Wed, 23 Sep 2009 03:03:53 +0000

[...] container with a pickling brine. For those of you not familiar with pickled meat, check out Nola Cuisine’s explanation of and recipes for this Creole [...]

By: Nola Cuisine » Blog Archive » Red Bean Soup Recipe

Nola Cuisine » Blog Archive » Red Bean Soup Recipe — Sun, 03 May 2009 15:43:30 +0000

[...] dear to my heart. All of the wonderful flavors of a pot of Red Beans in soup form, fantastic! I use Pickle Meat in my recipe, because Red Beans without it, standard or in soup form, just isn’t quite right [...]

By: p j mech

p j mech — Sat, 25 Apr 2009 05:10:40 +0000

about this pork pickle recipe, do want us to
mix raw pork slices to the brine without cooking it and storing it in
the refrigerator for 4 days before use.
how is it possible. this recipe is not specific.
i am not clear about it. put some light on it plz.
pj mech

By: Nola Cuisine » Blog Archive » Homemade Tasso Recipe

Nola Cuisine » Blog Archive » Homemade Tasso Recipe — Fri, 03 Apr 2009 02:12:50 +0000

[...] Sausage Recipe Chaurice Sausage Recipe Pickle Meat Recipe More on Tasso: Check out these Pics at Egullet of Wayne Jacob’s beautiful Tasso and [...]

By: Hunter

Hunter — Thu, 02 Oct 2008 13:35:26 +0000

True pickled meat is a new orleans thing. I have been selling pickle meat in the new orleans area for 40 years. Our company has sold Circle Food Store among all the other stores in the area pickle meat. There is a different way to cure the pork than what is on here. TRUE pickled meat HAS to be boiled so it takes some salt out of it.Since Hurricane Katrina I have gotten calls from all over the states asking where can they buy my product,but as of this time i do not ship across state lines because i am a state inspected meat facility and you must be a federally inspected facility. I cant begin to explain how much pickled meat is sold in the New Orleans Area. GOOD pickled meat is claimed by some but if not done the right way it can ruin a meal.Some of the products we sell are :
Pork Tips,Pork Tails,Pork Switches(extra long tails),Pork Shoulders,Pork Picnics,Pork Bellies,Pork Hocks and Turkey Necks.