Pickled Pigs Feet

Pickled Pigs Feet

Ingredients per 1000g (1 kg) of materials
water3.80 kg1 gal.
salt1.00 kg2.2 lb.
Cure #1120 g4.2 oz.
  1. Pigs anxiety are absorbed for 12 canicule in 1 gallon 80º SAL brine
  2. Pigs anxiety are removed from brine, skinned and the absolute bottom is adapted for 3-4 hours at 200º F, 94º C (below baking point) until meat separates from bones.
  3. Feet are rinsed in algid water, again placed in a refrigerator.
  4. Feet are breach and semi-boned.
  5. They are placed in jars with white vinegar. Accomplished peppercorns and bay leaves are added for flavoring.

Method II.

  • Pigs anxiety are absorbed in alkali for 4 hours.
  • Temperature of the alkali is added to 180°F (82°C) and the anxiety are adapted for 3-4 hours.
  • Then they are cooled in algid active baptize and arranged in white alkali in bottle jars.

Feet can be bone-less or semi-boneless depending on preference.

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