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LOCATION: Recipes >> Preserving Meats >> Pigs Feet 04

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Pickled Pork, Hocks, and Pig's feet

1 gallon water
12 oz. salt
4 oz Prague Powder #1

The above brine is for 15 pounds. Meat is placed in a pot with
the brine and heated to 210 (just below boiling) shut the heat off
and allow to sit all noght. The next morning bring temperature to
180 degrees and cook until tender.

Drain the liquid and place meat back in pot and allow running cold
water to fill the container and overflow, allowing the meat to cool
and to rinse off unwanted fat particles. Place the meat in a
container and cover with vinegar, allow to sit overnightg, remoce
the meat from the vinegar and discard. Place in a jar and cover
with fresh vinegar... add whole bay leaves or red peppers for
decoration.


My recipe, which calls for a little more flavor then vinegar...
and a little more color is below. I would basically smoke the
hocks or feet first to ensure they are done, but you could boil
them first and add "liquid smoke" for a similar result...

For ham brine I use:

5 quarts water (cold)
8 ounces salt,
6 ounces of cane syrup or brown sugar,
and 4 ounces of prague powder #1.

I immerse the hams and then pump them with about 12 ounces of the
brine. I then allow them to soak for 4 to 5 days

For hocks or feet, I would use the same brine, for whole hocks or
feet, I would probable inject 2 or 3 ounces of brine, then let them
soak for the same time.

For smoking, remove from brine, and allow to dry, patting them if
you want to speed up the process Place them in the preheated smoker
(142 degrees damper open) for 3 hours, then raise the temp to 165
degrees and smoke until internal temperature is 152 - 155 degrees.

Remove from the smoker and allow to come to room temperature.

Now for the pickling brine. My recipe for pickled sausage calls
for straight vinegar, I did this the first time, and al;though
good, needed something else, so my last batch was like this:

Vinegar to water ration 2:1 (I won't give exact amounts since I do
not know what type of container you would use... I'd use a 1 gallon
pickle jar...)

1/2 teaspoon pickling spice
1 tablespoon crushed red pepper
1 bulb garlic, peeled, about 10 cloves
2 tablespoons sugar
1 slice fresh beet (for coloring only)

Place all ingredients except garlic, beet, and pork in pot and
bring to a boil. Place the beet in the bottom of the jar along
with garlic, pack in the pork that you'd like to pickle, add the
pickle juice, and place jar on lid. Allow to sit at room temp
until jar is cool. Place in refridgerator, and allow to pickle
for 1 to two weeks. Should keep indefinitely in the fridge...

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