PICKLING MEAT WITH VINEGAR RECIPES
PICKLED PORK OR PICKLE MEAT | JUST A PINCH RECIPES
Traditional New Orleans Red Beans and Rice is made with pickle meat. Unfortunately, it's a south Louisiana staple and not sold in many areas. Here's a great recipe for making your own.
Provided by Donna Graffagnino @StillWild
Categories Pork
Prep Time 15 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Add all the ingredients except the Pork to a 2 qt Saucepan. Bring to a boil. Boil for 4 minutes, then place it into a container to cool in the refrigerator. When the mixture is completely cold, add the pork.
- Very important: Make sure the pork is completely covered with the brine; gently stir to remove any air bubbles.
- Cover and place in the refrigerator for 4 days before using.
- Any unused pickle meat can be vacuum sealed or tightly wrapped and frozen for a future use.
KERALA STYLE BEEF PICKLE | SIMPLE INDIAN RECIPES
Beef Pickle is a delicious preparation traditionally from the state of Kerala. This spicy tangy pickle stays good for many days and adds a tasty touch to any meal.
Total Time 0 minutes
Prep Time 0 minutes
Cook Time 0 minutes
Number Of Ingredients 14
Steps:
- Clean the beef thoroughly and cut it into cubes. Pressure cook with salt and turmeric powder for 10 whistles till the pieces become soft.
- Drain the liquid and separate the pieces. Mix with salt, turmeric powder and red chili powder.
- Deep fry the pieces over medium heat till it becomes golden brown and crispy. It should not get burnt.
- Once all the pieces are fried, you can use the same oil for the rest of the process.
- Coarsely crush the mustard, cumin and fenugreek seeds using a motor and pestle. Add it to the oil.
- Add the finely minced ginger, garlic, curry leaves and green chilies to the oil. Shallow fry this on low heat.
- Once the raw smell is gone, add the vinegar. If you want more gravy, add some boiled water too.
- Switch off. Add the fried beef pieces and toss well.
- Let this pickle rest for about 2 days for the flavors to blend together.
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PICKLED BEEF TONGUE – A COALCRACKER IN THE KITCHEN
Beef tongue is quite simple to prepare. It is tender and delicious and can be served on a sandwich, with mustard and/or horseradish sauce.
From acoalcrackerinthekitchen.com
Total Time 1 hours 10 minutes
Category Appetizers, Snacks, Entree
Cuisine Eastern European, Pa. Dutch, Coal Region
From acoalcrackerinthekitchen.com
Total Time 1 hours 10 minutes
Category Appetizers, Snacks, Entree
Cuisine Eastern European, Pa. Dutch, Coal Region
- Cover, chill for 48 hours. Remove from vinegar mixture, slice across the grain and serve.
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10 BEST VINEGAR PICKLED MEAT RECIPES | YUMMLY
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MEAT PICKLE RECIPE - HOW TO MAKE MEAT PICKLE
How to make Meat Pickle: Mix meat, 2 tsp vinegar, salt, and water in a large pot. Cook until most of the water dries up. Remove and transfer into a large container. Heat ginger oil in a pan and shallow fry garlic, ginger, green chilies, red chili powder, and curry leaves, until light brown. Mix the garlic mixture in the meat and mash with a large spoon, until all the spices are mixed with the meat.
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HOW TO PICKLE MEAT - ASK A PREPPER
Dec 13, 2018 · The Process of Brining Pork. #1. Cut the meat into cubes, about 1-2 inches each. #2. Rinse the meat well with water to fully cleanse it, and set aside. #3. Add enough water to the brining container of your choice to allow room for the meat to be added later and be fully submerged. #4. Add the salt ...
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Feb 13, 2020 · Pickling is a popular way of preserving fresh, in-season produce for eating year-round. Vegetables and fruits benefit from the tangy addition of vinegar-based brines, creating a deliciously layered condiment that goes well with sandwiches, salads, and grain bowls. From blueberries to beets, these are our 40 favorite foods to pickle.
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PICKLE MEAT OR PICKLED PORK RECIPE - NOLA CUISINE
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In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.
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