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 | PICKLED PORK | |
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| Ingredients: |
3 cups water
1.5 cup apple cider vinegar
1/3 cup kosher salt
9 cloves garlic, peeled and crushed
3 tablespoons sugar
3 tablespoons yellow mustard seed
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3 tablespoons hot sauce
1.5 tablespoon celery seed
2 bay leaf
1/3 teaspoon whole black peppercorns
8 ounces ice
2 1/2 pounds pork tenderloin, cut into 2-inch cubes.
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| Procedures: |
Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir.
Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze. |
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| Notes: |
2014-09-27: 2.25 pounds with all ingredients increased by 50%.
2012-05-30: We froze half of the last batch and it went into Red Beans and Rice.
2012-03-23: Part of Red Beans and Rice
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10/23/2014
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