Pickled pork

Discussion in 'Pork' started by grabber, Feb 6, 2016.

  1. grabber

    grabber Smoke Blower

    I got some ham hocks to pickle for a friend and noticed, they're loaded with bones.  I  was just wondering if anyone ever trimmed out a pork butt/ shoulder, pickled the meat and has a recipe they'd like to share.  Thanks.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     Alton Brown has a recipe in the following link. There are also versions made like Corned Beef. Basically a Cure #1 Brine with choice of Pickling Spices and no vinegar...JJ


    From NOLA Cuisine...Same as Case posted in the link he provided.

    Pickled Pork  or Pickle Meat Recipe

    2 lbs. Very Fresh Pork (I used Spare rib tips, boned and cut into strips 3″ long by 1″ thick)
    1 Qt. White Vinegar
    1/2 Cup Mustard Seed
    6 Each Whole Cloves
    6 Each Whole Allspice
    1/2 tsp Crushed Red Pepper
    3 Fresh Bay Leaves
    6 Whole Garlic Cloves
    1/2 of a Medium Onion, Coarsely Chopped
    1 Tbsp Kosher Salt
    1 Tbsp Black Peppercorns
    1 pinch Pink Meat Cure

    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.

    Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.

    Cover and place in the refrigerator for 4 days before using.
    Last edited: Feb 6, 2016
  4. grabber

    grabber Smoke Blower

    Thanks Guys.  One last question.  When I do my jerky, sausage, etc, I use 1 tsp. of cure #1 per 5 lbs of meat.  Will that formula work for pickling the pork also.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Only as a Dry Rub. For a Brine use 1Tbs Cure #1 per Gallon Water...JJ

Share This Page