Pickle Meat Recipes

PICKLED PORK

Pickled Pork image

Provided by Alton Brown

Time P3DT23m

Yield about 1 1/2 pounds

Number Of Ingredients 12

Ingredients

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Steps:

Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

PICKLE MEAT AKA PICKLED PORK

Pickle Meat aka Pickled Pork image

New Orleans original red beans and rice meat ingredient. I can't eat beans with out it! Sometimes I totally leave out the sausage and put in extra pickle meat! Cook time includes refrigeration time.

Provided by Malriah

Categories Stew

Time P3DT10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup mustard seeds
1 tablespoon celery seed
2 tablespoons hot sauce (I use Louisiana hot sauce or tabasco)
1 quart white vinegar
1 bay leaf
1 tablespoon kosher salt
12 peppercorns
6 -10 cloves garlic (depending on taste)
2 lbs boneless pork butt

Steps:

Combine everything except pork butt in a sauce pan and boil for 5 minutes.
Allow to cool.
While seasoning is cooling, cut pork butt into 2 inch pieces.
Combine pork butt and seasoning mixture in a container with a tight fitting cover.
Stir to remove bubbles.
Cover and refrigerate for 3 days.
Use when making red beans and rice (just throw a cup or two in with the beans while they cook).

Nutrition Facts : Calories 632.3, Fat 40.6, SaturatedFat 12.6, Cholesterol 149.7, Sodium 2085.8, Carbohydrate 8.2, Fiber 1.9, Sugar 2, Protein 46.4

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