Pickle Meat Aka Pickled Pork Recipes

PICKLED PORK OR PICKLE MEAT

Steps:

• 1. Add all the ingredients except the Pork to a 2 qt Saucepan. Bring to a boil. Boil for 4 minutes, then place it into a container to cool in the refrigerator. When the mixture is completely cold, add the pork.
• 2. Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.
• 3. Cover and place in the refrigerator for 4 days before using.
• 4. Any unused pickle meat can be vacuum sealed or tightly wrapped and frozen for a future use.

PICKLED PORK

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

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).

PICKLED PORK

Steps:

• Mix the first 7 ingredients and a couple of cups of cold water together in a saucepan large enough to hold the piece of pork.
• Add the pork and more water (enough to cover the pork); give it all a bit of a stir around to combine.
• Bring to the boil, then cover and reduce to a simmer; cook for 2 hours (40 minutes per 500g of meat).
• Allow to cool for about 2 hours in the stock.