Best Pickle Meat 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.

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).

PICKLE MEAT (SPREAD FOR MAKING SANDWICHES) BY ROSE

Steps:

• 1. Wash your hands. Since my grinder had not been used in YEARS, I decided to wash all the parts first. I like working with clean tools. LOL
• 2. After assembling the grinder and placing a "catch" bowl under the mouth of the grinder, place the tip of the tongue into the upper slot of the grinder and begin the grinding process. Rotate the "catch" bowl as needed. It may be necessary to cut the tongue into pieces before grinding. Each grinder is different.
• 3. Clean all the grinder parts of the beef that sticks to the grinder during the process and add to the "catch" bowl. Add the 1/2 cup of mayonnaise and the 3 Tablespoons of sweet pickle relish. Mix to combine.
• 4. Place in a serving bowl so everyone can make a sandwich out of the pickle meat.
• 5. This is my first sandwich made with this batch of pickle meat! YUMMY! You can adjust the mayonnaise and pickle relish on the sandwich itself to make it taste the way you want it. Enjoy!! 3/2/13

PICKLE MEAT

Steps:

• 1. Place all ingredients except pork and ice into a nonreative pan and bring to a simmer. Simmer for a few minutes.
• 2. Turn off heat and add ice. Let mixture cool. The ice simply cools it faster. You can simply add another 2/3 cup of cold water.
• 3. Place pork into a plastic or glass container that will hold all ingredients. I used a large ziploc bag.
• 4. Pour cooled brine mixture over pork. If using a bag, squeeze out air and seal. If using another container, make sure pork in submerged in brine.
• 5. Refrigerate and stir or mix brine and pork or ziploc bag every day for three days. It can go for up to a week.
• 6. After a week, drain brine and rinse meat of spices. Use or put in a pan and freeze. Place in a bag for future use. I put the pieces of meat on a cookie sheet and froze them. I then put them in a freezer bag.
• 7. I used this in Donna's Red Beans and Rice and it was a very good flavor. I plan on trying it in baked beans and even fried rice. I diced it and browned in a little bacon fat. This is a whole new seasoning adventure!
• 8. If you think you would like different seasonings, my research found that this was OK. Just keep the sugar/salt/water/vinegar ratio the same. You can season any way you like! Love recipes like that!