Pickled meats
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef tongue or pork |
| 3 | teaspoons | Mixed whole pickling spices |
| 3 | eaches | Cloves garlic;finely minced |
| 2 | tablespoons | Salt |
| 1 | tablespoon | Brown sugar; firmly packed |
| 1 | teaspoon | Saltpeter |
Directions
Mix the Salt, spices, Sugar and Garlic together. Rub into the meat thoroughly. Set into a pan, cover well and put into the refrigerator turning once a week or more. To cook, put into cold Water and bring to a bOil. Discard the first Water and cover the meat again with more cold Water, bring to a bOil and reduce the heat simmering gently until tender.
Related recipes
- About pickling
- Fermented or brined pickles
- Mixed pickle
- Mixed pickles
- Pickled bologna
- Pickled fish
- Pickled garden vegetables
- Pickled mixed vegetables
- Pickled peppers
- Pickled pork
- Pickled raw vegetables
- Pickled tomatoes
- Pickled vegetables
- Pickling basics
- Pickling marinade
- Preparing pickled & fermented foods
- Preparing pickled and fermented foods
- Simple pickles
- Sweet pickle
- Sweet pickles