PICKLE MEAT
This recipe is due to a quest to make Donna's Red Beans and Rice in the Crockpot. She has been so helpful, but the bottom line is, pickle meat is not available up here in Nebraska! I did an internet search and found a lot of info and recipes. This is the recipe I came up with. I made her beans and rice and it was delicious....
Provided by Mary Ann Hanson
Categories Pork
Time 1h10m
Number Of Ingredients 9
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!
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