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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.
[h1] 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[/h1][h1]http://www.smokingmeatforums.com/t/101563/pickled-pork..[/h1]
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.
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.