Preserving Meats: Pigs Feet 04 by Recipe Cottage

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	Pigs Feet 04

		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...