Pickle Meat
A flavorful traditional cured meat with a spicy, salty, and sweet coating, ideal for those who enjoy hearty, homemade preserved meats with a spicy kick.
Ingredients
Instructions
- Mix together 1 gallon of salt, 5 pounds of brown sugar, 2 ounces of cayenne pepper, and 2 ounces of black pepper for every 100 to 120 pounds of meat.
- Cut the meat into square pieces.
- Rub the spice mixture all over the meat.
- Pack the meat into a stone jar and place a weight on top so the brine covers the meat.
- Let it set for about 2 to 3 weeks.
- When ready to eat, slice the meat and roll in flour.
- Fry the meat as you would fried chicken.
Nutrition & Diet Analysis (per serving)
237
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).