Pickled pigs feet

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DLFL
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Pickled pigs feet

Post by DLFL » Sun Apr 29, 2012 21:32

I picked up two packages of split pigs feet sometime ago. I used Stan's quick recipe to pickle them. If you like PPF this is a good recipe. Since they were split I did not skin the feet. They taste good.
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Post by ssorllih » Sun Apr 29, 2012 22:33

I love the taste and texture but they always look awful. Dick, yours look just as they should but you must admit that if you passed a plateful around a fifth grade school room you wouldn't get many takers. Some kids won't even taste the gelatin from around a pot of cold boiled ham.
Ross- tightwad home cook
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Post by Chuckwagon » Mon Apr 30, 2012 08:02

Great stuff Dick! Nice project. I can still see my ol' pappy wolfing these things down and smilin' like a burro eatin' cactus. :roll: If the color bothers anyone, just place a beet slice in the bottle and they'll turn nice and pink.

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Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Baconologist » Wed May 02, 2012 19:04

They sure look good to me.
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Post by uwanna61 » Thu May 03, 2012 02:45

Ross
Most fifth graders I know, would rather eat chicken nuggets and french fries with ketchup :mrgreen:
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Post by Rick » Fri Apr 05, 2013 17:26

Would someone be kind enough to point me to Stan's pickle recipe? I'll pick up some feet next time I'm at the Mexican meat market and give it a try.

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Rick
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Post by Chuckwagon » Fri Apr 05, 2013 20:11

Hi Rick,
There are two ways actually.
Method 1:
1. Pigs feet are immersed for 12 days in 1 gallon of 80 degree SAL brine made of 1 gallon of water, 2.2 lbs. of salt, and 4.2 ounces of Cure #1.
2. Pigs feet are removed from brine, skinned and the entire foot is cooked for 3-4 hours at 200 degrees (F.) below the boiling point until the meat separates from the bones.
3. Feet are rinsed in cold water, then placed in a refrigerator.
4. Feet are split and semi-boned.
5. They are placed in jars with white vinegar. Whole peppercorns and bay leaves are added for flavoring.

Method 2.
1. Pigs feet are immersed in brine for 4 hours.
2. Temperature of the brine is increased to 180 degrees (F.) and the feet are cooked for 3-4 hours.
3. Feet are cooled in cold running water and packed in white vinegar in glass jars. Can be boneless or semi-boneless depeding on preference.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Rick » Fri Apr 05, 2013 23:40

Thank you Chuckwagon! Seems like method #2 is what I generally see on the supermarket shelves.
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