pickle meat

Name: Pickle Meat
Prep time: 1 h
Cook time: 10 min
Cuisine: Southern
Ingredients: 1 1/2 pound(s) pork butt, trimmed and cubed in 2 inch pieces; 2 cup(s) water; 1 cup(s) apple cider vinegar; 1/4 cup(s) kosher salt; 3 tablespoon(s) brown sugar; 6 clove(s) garlic, smashed; 2 tablespoon(s) hot sauce; 3 tablespoon(s) mixed pickling spice; 8 ounce(s) ice

22 Pinches 1 Photo

Mary Ann Hanson

Wakefield, NE

Updated on Apr 13, 2014

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. I will also use this in baked beans and even try it in fried rice and some other recipes that call for a ham/pork seasoning. I froze the remaining pork for another day. The picture is mine and shows the frozen pork I will use another day.

Rate

prep time 1 Hr

cook time 10 Min

method Refrigerate/Freeze

yield Not sure. Depends on how you use it.

Ingredients

1 1/2 pounds pork butt, trimmed and cubed in 2 inch pieces
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
3 tablespoons brown sugar
6 cloves garlic, smashed
2 tablespoons hot sauce
3 tablespoons mixed pickling spice
8 ounces ice

How To Make pickle meat

Step 1

Place all ingredients except pork and ice into a nonreative pan and bring to a simmer. Simmer for a few minutes.

Step 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.
Step 3

Place pork into a plastic or glass container that will hold all ingredients. I used a large ziploc bag.
Step 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.
Step 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.
Step 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.
Step 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!
Step 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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