Receta Creole Pickle Meat
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I like both red chili flakes & one of my favorite hot sauces - season your brine to your taste.
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Foto actual de la receta |
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The flag of New Orleans - The Home of Creole-Soul Cuisine
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A fragrant pot of pickling spices
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Cloves, garlic, red pepper flakes, celery seed, black peppercorns, bay, mustard seed, allspice berries & onions awash in white vinegar - your brine
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Today I'm going to pickle a 5lb pork roast (so I've adjusted my recipe accordingly)
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Cut the meat into 2x2 chunks, carefully trimming around the small T-bone and removing excess fat and connecting tissue. With pork, tho, fat's where it's at!
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A pile o' pork awaits the cooled brine
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The chunks go into a container large enough to hold the meat & brine - make sure it will fit in your refrigerator!
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Everybody is in the pool! Done in 4 days - Uncle Sidney's Red Beans - here I come!
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Once a day, every day for 4 days, move the chunks around to evenly pickle the pork. See the pink? It needs to be grey. Every chunk should look like the piece on the left.
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Now - put the cover or cling wrap back and return the container to the cooler. See you tomorrow.
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