Pickled pork

[grabber]

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.

 

[dirtsailor2003]

I just posted one in this thread. Pickled pork is used in red beans and rice.

http://www.smokingmeatforums.com/t/242014/pickled-pork-riblets#post_1523192

 

[chef jimmyj]

[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.

 

[grabber]

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.

 

[chef jimmyj]

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