Homemade Sausage Making

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.

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.

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

Best Wishes,
Chuckwagon

They sure look good to me.

Ross
Most fifth graders I know, would rather eat chicken nuggets and french fries with ketchup

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.

Thanks,
Rick

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

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