I have been looking forward to this Monday since last Friday! The weekend really seemed to drag by, one agonizing day after another. I made busy work so the time might pass more quickly until my meat pickles would be cured and ready to sample! I have turned them in the brine twice a day, almost giddy in the thought of how much more flavor they will add to so many of the Cajun creations I have planned for the coming weeks until Lent signals the end of Mardi Gras.

Today is the day…finally! This afternoon at 3:05 PST, exactly the 72 hours called for in the recipe, until I can sample what is considered an essential ingredient for red beans and rice, and a host of other Louisiana low country recipes that call for “meat pickle”.

What now looks like a science experiment gone bad should prove to be that little something that will give me more flavor and real authenticity to Creole and Cajun dishes that has somehow seemed to elude me in the past. Substitutions never are as good as the real thing.

Tex has lived and worked in the New Orleans area and remembers a faint yet distinct vinegar taste that I can’t quite duplicate…”Almost… she says but not quite”. Don’t misunderstand; the store bought pickled pigs feet are a good substitute…but this is the real deal! Monday is tradionally laundry day in Cajun country and so is red beans and rice...using the smoked ham they typically have on Sundays for the beans. I just happened to have smoked a ham yesterday and fixed a mess of turnip greens... just to get in the groove for today. Tex's "red eye gravy"** was "Ah C'est Bon"...To quote a Cajun saying that roughly translates to "the very best"

In all this excitement I better give you the recipe and procedure lest I get carried away and forget…besides I am scheduled to turn my little beauties in just about a half an hour and I don’t want to be late!

Meat Pickle

2 lbs. of pork cut into 1 or 2 inch pieces (I used country style spare ribs, and will use rib tips next)
1 Qt. 5% white vinegar (apple cider vinegar will change the flavor)
½ cup mustard seeds
2 Tbls. Celery seeds
2 Tbls. Louisiana hot sauce
3 bay leaves
10 cloves peeled garlic (whole)
1 Tbls. Kosher salt
15 peppercorns
Pinch of Morton’s Tender Quick®

Combine all ingredients except the pork and boil for 5 minutes. Let cool to room temp.

Put the pork pieces in a gallon zip type bag and add the brine… remove ALL the air. Seal tightly and place in the fridge for 3 days. Turn twice a day, mixing well each turn.

You can freeze the meat pickle or can it in a pressure cooker for later use. Follow the canning instructions of the manufacturer.

** Red Eye Gravy
1 part ham drppings to 2 parts strong black Louisiana coffee with chicory.

Reduce on high heat for 5 minutes until slightly thickened and enjoy over ham, biscuits or potatoes.

Here is modern day Zydego...Rosie Ledet with "Take Care of Your Dog"... Mugs made me put this up as a public service.