Does anyone have a recipe to pickle pork?

griffo4, Dec 14, 6:10am
l would like to try and pickle a piece of pork and have not been able to find a recipe and thought someone on here might have a recipe please

valentino, Dec 14, 7:06am
The first one has "saltpeter" in it, a wee bit about it, hmmmm. Now that link and look at the video;
This one looks interesting too, but cut into 2 inch cubes, not quite and that last ingredient, still like the first one though.

Hopes this helps if no one else has one closer to home, NZ that is.


valentino, Dec 14, 7:24am
This link is some reading, at the bottom of first webpage are other pages and continues on and on over these pages, a very good read a must but maybe a bit too much, leave it to you to decide.


valentino, Dec 14, 7:34am
Hmmm, most of the others have it that you cut pork into 2 inch pieces then into zip bags.

I tried to find where you do those chunks or perhaps rolled portions of pork.

Maybe find a recipe using pork belly but without the skin, brine it then roll it and into the brine or maybe no need to if brined enough in the first place, hmmm still thinking but a nice piece of pork that is only so thick that can be rolled would be ideal to start with then maybe the more chunkier ones, just thinking but hopes it helps.

Cheers and all the best.

thewomble1, Dec 14, 7:36am
Pickled Pork or Pickle Meat Recipe

2 lbs. Very Fresh Pork (I used Spare rib tips, boned and cut into strips 3″ long by 1″ thick)
1 Qt. White Vinegar
1/2 Cup Mustard Seed
6 Each Whole Cloves
6 Each Whole Allspice
1/2 tsp Crushed Red Pepper
3 Fresh Bay Leaves
6 Whole Garlic Cloves
1/2 of a Medium Onion, Coarsely Chopped
1 Tbsp Kosher Salt
1 Tbsp Black Peppercorns

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.

griffo4, Dec 14, 9:03am
Thank you for your replies l will read up the info you have put up Valentino and see if any have a brine
l have made dry cure bacon and thought l would like to try and pickle pork and l have the cure for the bacon

valentino, Apr 15, 10:46am
Looked into this a bit further, interesting read as noted, that meat pump part - quite a number available and gives ideas how one can put one together themselves as you can buy those needles separately.

Yeah, to me seems full on if you into the whole thing as such and perhaps for yourself.