Best Pickle Meat Aka Pickled Pork Recipes

SEVEN DAY PICKLED PORK

Steps:

• Directions: Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece. In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess. Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours. Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch. Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least 1 week, turning each bag once daily. Remove pork from brine; freeze or use within two weeks.

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).

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

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!

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.