PICKLE PIG FEET RECIPES

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SOUSE – A COALCRACKER IN THE KITCHEN



Souse – A Coalcracker in the Kitchen image

Souse is a terrine style cold cut that originated in Europe.

Provided by A Coalcracker in the Kitchen

Categories     Appetizers    Snacks    Entrees

Number Of Ingredients 8

4 pigs feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 Tablespoons salt
1 Tablespoon whole cloves
1/2 teaspoon black pepper
1 Tablespoon broken cinnamon stick

Steps:

  • Scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately four hours or until meat separates from the bones.
  • Mix stock in which meat was cooked with vinegar, salt, pepper, and spices. Bring to the boiling point and hold for 30 minutes.  Strain liquid to remove spices.
  • Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. (Coalcracker kitchen note: A loaf pan works well, too.)
  • Chill in refrigerator until perfectly cold.
  • Slice and serve.

FIVE HOUR SMOKED PORK BUTT - LEARN TO SMOKE MEAT WITH JEFF ...



Five Hour Smoked Pork Butt - Learn to Smoke Meat with Jeff ... image

Provided by Jeff Phillips

Categories     Entree

Total Time 310 minutes

Prep Time 10 minutes

Cook Time 300 minutes

Number Of Ingredients 3

1 Each Pork Butt ((5 to 8 lbs is normal))
2 to 3 Tbsp Yellow mustard
1/4 Cup Jeff's original rub

Steps:

  • Apply yellow mustard all over the outside of the meat to help the rub to stick better.
  • Pour ¼ cup of Jeff's original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
  • Cover/wrap the pork butt and place it in the fridge overnight if possible
  • Set up smoker for cooking at about 300°F with indirect heat. Once it's ready, it's time to cook.
  • Place pork butt on grate fat side down and close lid/door.
  • When the pork butt reaches 165°F or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil.
  • Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F.
  • Remove the meat from the heat and let it rest for at least 30 minutes.
  • Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process.
  • Serve pork on slider buns with slaw, pickles, Jeff's barbecue sauce, onions, etc.
  • Enjoy!

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