Mary Ann Hanson
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.
1 1/2 lbpork butt, trimmed and cubed in 2 inch pieces
1 capple cider vinegar
1/4 ckosher salt
3 Tbspbrown sugar
6 clovegarlic, smashed
2 Tbsphot sauce
3 Tbspmixed pickling spice
How to Make Pickle Meat
- Place all ingredients except pork and ice into a nonreative pan and bring to a simmer. Simmer for a few minutes.
- 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.
- Place pork into a plastic or glass container that will hold all ingredients. I used a large ziploc bag.
- 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.
- Refrigerate and stir or mix brine and pork or ziploc bag every day for three days. It can go for up to a week.
- 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.
- 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!
- 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!