pickled meat

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Are there any pickled meats???

― james (james), Thursday, 6 November 2003 08:45 (twenty-two years ago)

haha, I knew you couldn't resist! What are YOU doing on here huh?

― Pinkpanther (Pinkpanther), Thursday, 6 November 2003 08:48 (twenty-two years ago)

salt beef is kind of pickled, in that you soak it in a brine and spice solution for a couple of weeks.

― chris (chris), Thursday, 6 November 2003 09:33 (twenty-two years ago)

mmmm, salt beef. When are we going to make it?! Is it cold enough on the back stairs yet?

― Vicky (Vicky), Thursday, 6 November 2003 09:36 (twenty-two years ago)

I think it is, we should get a big lump of silverside next week.

― chris (chris), Thursday, 6 November 2003 09:37 (twenty-two years ago)

Can't we all just go to the Wenlock instead? It's less briny.

― Tim (Tim), Thursday, 6 November 2003 09:38 (twenty-two years ago)

I need to sample theirs again, so I have a gold standard to aim for.

― chris (chris), Thursday, 6 November 2003 09:39 (twenty-two years ago)

Salt beef and sour cider in the afternoon, what could be better?

― Tim (Tim), Thursday, 6 November 2003 09:39 (twenty-two years ago)

I hope there'll be pickles

― chris (chris), Thursday, 6 November 2003 09:42 (twenty-two years ago)

http://store2.yimg.com/I/fischerfoods_1679_224346
I'd post the picture for that but it's hyuge and I don't know how to resize.

Also, here is something for the squirrel hunter: http://www.4reference.net/encyclopedias/wikipedia/Pickled_snakes.html

― Madchen (Madchen), Thursday, 6 November 2003 09:44 (twenty-two years ago)

This is making me very hungry. And thirsty.

― robster (robster), Thursday, 6 November 2003 09:46 (twenty-two years ago)

"Is it cold enough on the back stairs yet?" = Euphemism du jour.

― The Rankin' Mark C (Mark C), Thursday, 6 November 2003 13:38 (twenty-two years ago)

shut it Barry.

V, if I make it next week, won't you miss out on the end-product a week later?

― chris (chris), Thursday, 6 November 2003 13:43 (twenty-two years ago)

In creole cooking, pickled pork is added to red beans and rice.

― fletrejet, Thursday, 6 November 2003 14:12 (twenty-two years ago)

I may be making this too!

CREOLE PICKLED PORK ("Pickle Meat")

A necessary seasoning, many say, for red beans and rice and other bean dishes.

1 (2 pound) boneless pork butt, cut into 2-inch cubes
4 cups (1 quart) distilled white vinegar
1/2 cup mustard seed
1 tablespoon celery seed
2 tablespoons Tabasco sauce
1 bay leaf
6 cloves garlic, peeled and cracked (not smashed)
1 tablespoon kosher salt
12 peppercorns

Combine all ingredients except the pork in a non-reactive saucepan and boil for three minutes. Cool and place in a refrigerator container and add the pork. Stir to remove bubbles. Cover and refrigerate for three days.

― chris (chris), Thursday, 6 November 2003 14:15 (twenty-two years ago)

Based in Flint, MI, Koegels Meats makes the best pickled bologna EVER! I was raised on the stuff.

find it here

― Jay Dee Sah Mon (Kingfish), Thursday, 6 November 2003 14:50 (twenty-two years ago)

Keith Richards?

― felicity (felicity), Thursday, 6 November 2003 20:17 (twenty-two years ago)

My mum makes spiced beef every Christmas for some reason, it's very nice. I have no idea what her recipe is though.

― Ronan (Ronan), Thursday, 6 November 2003 20:19 (twenty-two years ago)

all is explained

― gabbneb (gabbneb), Thursday, 6 November 2003 20:21 (twenty-two years ago)

haha, felicity! good one.

― Jeanne Fury (Jeanne Fury), Thursday, 6 November 2003 20:36 (twenty-two years ago)

Gimme a
http://www.advantageservice.net/BULLPAGE.JPG
and a
http://www.dupont.com/packaging/awards/12th/beer.jpg

― nickn (nickn), Friday, 7 November 2003 09:09 (twenty-two years ago)

Another company makes pickled lamb's tongues, but I thought that was too much.

― nickn (nickn), Friday, 7 November 2003 09:10 (twenty-two years ago)

Ronan, I need that recipe

― chris (chris), Friday, 7 November 2003 09:16 (twenty-two years ago)

hold on!

1 (2 pound) boneless pork butt, cut into 2-inch cubes

pigs have bones in their butts? i am confused...

― CarsmileSteve (CarsmileSteve), Friday, 7 November 2003 11:25 (twenty-two years ago)

It's what we call belly Steve, from what I can make out. It's what I'd use anyway

― chris (chris), Friday, 7 November 2003 11:27 (twenty-two years ago)

Surely there is a masive difference between Belly and Butt Chris. I know what part of you I would call the belly and what part of you I would call the butt.

(The difference is called the neck. Huh-huh-huh-huh-huh-huh-huh).

― Pete (Pete), Friday, 7 November 2003 11:41 (twenty-two years ago)

Over here though, the butt would form part of the Ham, surely?

― chris (chris), Friday, 7 November 2003 11:48 (twenty-two years ago)

where cabbage comes from, pigs always have bones in their butts < / hilarious deliverance ref >

― mark s (mark s), Friday, 7 November 2003 12:01 (twenty-two years ago)

you'll be squealing come Sunday Sinkah!

― chris (chris), Friday, 7 November 2003 12:05 (twenty-two years ago)

Cabbage comes from pigs butts? I'm never eating sauerkraut again.

― Pete (Pete), Friday, 7 November 2003 12:22 (twenty-two years ago)

and don't ask how they get kim chee.

― Jay Dee Sah Mon (Kingfish), Friday, 7 November 2003 14:21 (twenty-two years ago)

I'll get the recipe for you as soon as they come back from Spain Chris.

― Ronan (Ronan), Friday, 7 November 2003 15:33 (twenty-two years ago)

in terms of fish (and to take a very large assumptional leap that cured = pickled):

ceviche
lox
saba (japanese mackerel)

― gygax! (gygax!), Friday, 7 November 2003 15:45 (twenty-two years ago)

I like pig butts and I cannot lie.

― Markelby (Mark C), Friday, 7 November 2003 16:45 (twenty-two years ago)

Fishwise, there is also pickled herring (yum) and so forth all over north/east Europe. I've pickled my own fish.

― fletrejet, Friday, 7 November 2003 16:54 (twenty-two years ago)

anchovies too.

― gygax! (gygax!), Friday, 7 November 2003 17:30 (twenty-two years ago)

Also fish sauce (na pla) which is fermented.

― fletrejet, Friday, 7 November 2003 17:34 (twenty-two years ago)

fletrejet, what language is that? in vietnamese, fish sauce is homophonous with "look numb".

― gygax! (gygax!), Friday, 7 November 2003 18:21 (twenty-two years ago)

God made food, the devil the cooks. Devilled crab.

― youn, Friday, 7 November 2003 18:35 (twenty-two years ago)

I mispelled it - "nam pla". Its the Thai word for it.

― fletrejet, Friday, 7 November 2003 18:55 (twenty-two years ago)

Markelby wins the thread!

― Dan Perry (Dan Perry), Friday, 7 November 2003 19:22 (twenty-two years ago)

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