Pickled Pork Or Pickle Meat Recipes

Steps:

• 1. 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.
• 2. Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.
• 3. Cover and place in the refrigerator for 4 days before using.
• 4. Any unused pickle meat can be vacuum sealed or tightly wrapped and frozen for a future use.

Steps:

• 1. Place all ingredients except pork and ice into a nonreative pan and bring to a simmer. Simmer for a few minutes.
• 2. 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.
• 3. Place pork into a plastic or glass container that will hold all ingredients. I used a large ziploc bag.
• 4. 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.
• 5. Refrigerate and stir or mix brine and pork or ziploc bag every day for three days. It can go for up to a week.
• 6. 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.
• 7. 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!
• 8. 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!

Steps:

• Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight.
• To cook, preheat the oven to 425 degrees.
• Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into 1/4- inch diagonal slices across the grain and fan on serving plates. Top with the Orange Cilantro Salsa and serve.
• Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.

Steps:

• Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator at least one hour, but I recommend from 8 to 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Drain pork chops and discard marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Combine everything except pork butt in a sauce pan and boil for 5 minutes.
• Allow to cool.
• While seasoning is cooling, cut pork butt into 2 inch pieces.
• Combine pork butt and seasoning mixture in a container with a tight fitting cover.
• Stir to remove bubbles.
• Cover and refrigerate for 3 days.
• Use when making red beans and rice (just throw a cup or two in with the beans while they cook).