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Dan Gills Pickled Pork Brine | Meat Dishes » Pork

Dan Gills Pickled Pork Brine


Serving Size : 1
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recipe Dan Gills Pickled Pork Brine

Pickle is a generic term for brine and/or
pork roast recipes
vinegar solutions used to preserve meat and vegetables. There is no standard recipe for curing meats with
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dry cures or brines as every region (and family) had their own way of formulating their cures.
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Some just used salt, others added pepper and spices, most added sugar of
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some kind to moderate the saltiness and keep the meat soft and
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many used saltpeter or Prague powders to facilitate the cure, combat botulism and turn the meat pink. I use
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salt, pepper, molasses, red pepper, and paprika with pork. The easy way to pickle is to
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get some Morton's sugar cure or Tender-Quick and mix with water according to the
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instructions. These formulations contain salt, dextrose and nitrate cure in the proper proportions. You will need a ceramic or food
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grade plastic container and sufficient room in your refrigerator (unless it is winter where
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you are). To make your own, mix up a salt brine that will float an egg (generally around 1.5
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cups salt per gallon of water). Use plain salt - not iodized table salt. Add about
Dan Gills Pickled Pork Brine
1/4 as much sugar (brown, white, molasses, corn syrup etc.) as salt. About 1/2 as
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much ground black pepper as sugar and some red pepper and paprika as you wish. I
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don't use nitrates in most of my cures but it is recommended. You can
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buy saltpeter at a drug store or Prague powder from a sausage makers supply house.
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Leave bacon and side meat in cure about 2 days per pound or 2-3 weeks overhauling (moving the pieces around)
Dan Gills Pickled Pork Brine
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

recipe for pork tenderloin

7, 1998 by Dan Gill Preparation Time: 0:00






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