Pickled pig feet : QUESTION ?

[hoity toit]

I am curing a few pigs feet right now and was planning on doing a hot smoke and then pickle them with some red wine vinegar. Has anyone out there done this? Any information appreciated. I am assuming it is similar to canning vegetables which I do every year, jest never done with meat especially pork feet.

HT

 

[Steve H]

I've seen them boiled until tender. Then rinsed to remove any loose fat. And placed in a salt and vinegar brine. Haven't seen them cured and smoked first. Though I don't see a problem with it as long as they are fully cooked before putting them in the jar.

 

[hoity toit]

I've seen them boiled until tender. Then rinsed to remove any loose fat. And placed in a salt and vinegar brine. Haven't seen them cured and smoked first. Though I don't see a problem with it as long as they are fully cooked before putting them in the jar.

That's is what I was thinking. DaveOmack gave me an idea in one of his post to sous vide arounf 200* to take care of any botulism that may be present. Then into the frig to cool then use the 3:1 of 5% vinegar for brine w any spices. Thats what I am leaning towards.

 

[Steve H]

That's is what I was thinking. DaveOmack gave me an idea in one of his post to sous vide arounf 200* to take care of any botulism that may be present. Then into the frig to cool then use the 3:1 of 5% vinegar for brine w any spices. Thats what I am leaning towards.

Sounds good to me. I haven't had pickled pigs feet in a long time. And that was a jar of Hormel pigs feet!