Brine for pork

virea, Jul 21, 7:43pm
Does anyone pickle their own pork. Pickled hocks used to be so nice when they were put in brine instead of injecting it like it is done now.Just wondered how much salt and how long to leave it in there?

cookessentials, Jul 21, 9:46pm
This is an Alton Brown recipe. I have not tried it personally but I do know of a couple of people that have and they continue to use it, so it must be ok.
Ingredients
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Directions

Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive 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

virea, Jul 22, 1:57am
Looks good. will give it a try.Thank you cookessentials