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Dan Gill s Pickled Pork Brine
Ingredients:
NONE
Instructions:
Pickle is a generic term for brine and/or vinegar solutions used to
preserve meat and vegetables. There is no standard recipe for curing
meats with dry cures or brines as every region (and family) had their
own way of formulating their cures. Some just used salt, others added
pepper and spices, most added sugar of some kind to moderate the saltiness
and keep the meat soft and many used saltpeter or Prague powders to
facilitate the cure, combat botulism and turn the meat pink. I use
salt, pepper, molasses, red pepper, and paprika with pork. The easy
way to pickle is to get some Morton's sugar cure or Tender-Quick and
mix with water according to the instructions. These formulations contain
salt, dextrose and nitrate cure in the proper proportions. You will
need a ceramic or food grade plastic container and sufficient room
in your refrigerator (unless it is winter where you are). To make
your own, mix up a salt brine that will float an egg (generally around
1.5 cups salt per gallon of water). Use plain salt - not iodized table
salt. Add about 1/4 as much sugar (brown, white, molasses, corn syrup
etc.) as salt. About 1/2 as much ground black pepper as sugar and
some red pepper and paprika as you wish. I don't use nitrates in most
of my cures but it is recommended. You can buy saltpeter at a drug
store or Prague powder from a sausage makers supply house. Leave bacon
and side meat in cure about 2 days per pound or 2-3 weeks overhauling
(moving the pieces around) every few days. For more information, see
my curing and smokehouse page: http://members.tripod.com/~DanGill/Curing.HTML
Posted to the BBQ List on June 7, 1998 by Dan Gill |
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