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pickle meat

DeaconGrandma avatar
Recipe by
Mary Ann Hanson
@DeaconGrandma
Wakefield, NE

This recipe is due to a quest to make Donna's Red Beans and Rice in the Crockpot. She has been so helpful, but the bottom line is, pickle meat is not available up here in Nebraska! I did an internet search and found a lot of info and recipes. This is the recipe I came up with. I made her beans and rice and it was delicious. I will also use this in baked beans and even try it in fried rice and some other recipes that call for a ham/pork seasoning. I froze the remaining pork for another day. The picture is mine and shows the frozen pork I will use another day.

yield serving(s)
prep time 1 Hr
cook time 10 Min
method Refrigerate/Freeze

Ingredients For pickle meat

  • 1 1/2 lb
    pork butt, trimmed and cubed in 2 inch pieces
  • 2 c
    water
  • 1 c
    apple cider vinegar
  • 1/4 c
    kosher salt
  • 3 Tbsp
    brown sugar
  • 6 clove
    garlic, smashed
  • 2 Tbsp
    hot sauce
  • 3 Tbsp
    mixed pickling spice
  • 8 oz
    ice

How To Make pickle meat

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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