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.
Tips & Substitutions
For best results, use a high-quality cut of meat like pork shoulder or brisket. If you prefer less heat, reduce the cayenne pepper or substitute it with paprika. Ensure the meat is fully coated in the spice mixture for optimal flavor penetration. Consider using a non-reactive container for brining to avoid any metallic taste. This recipe works well with traditional American recipes.
Serving Suggestions
Serve the fried pickle meat with a side of coleslaw or cornbread for a hearty meal. It also pairs beautifully with Taste Tartar Sauce for dipping. Consider adding pickles or spicy mustard on the side for extra flavor. This dish can be enjoyed as a main course or as part of a BBQ spread.
Storage & Reheating
Store any leftover fried pickle meat in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This will help retain their crispiness compared to microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Pickle Meat contains roughly 1950 calories, with 3g protein, 502g carbohydrates, and 1g fat. It is an excellent source of calcium (37% of the Daily Value), iron (29% of the Daily Value), and potassium (20% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1888mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the pickle meat is ready to eat?
The pickle meat is ready to eat after it has been brined for 2 to 3 weeks. You should see a change in color and texture, and it will have absorbed the flavors from the spice mixture. After brining, fry it up and ensure it reaches an internal temperature of at least 165°F (74°C) before serving.
Can I use a different type of meat for this recipe?
Yes, you can use various meats such as beef, chicken, or even venison. However, cooking times may vary based on the type of meat used. Ensure that the meat is cut into appropriate sizes for even cooking. Adjust the brining time if using lean meats to avoid over-salting.
Is it possible to make this dish in smaller batches?
Absolutely! You can scale down the spice mixture proportionally to match the amount of meat you have. Just ensure that the ratio remains consistent so that the flavor profile is maintained. This is especially useful if you want to try different meats or simply make a smaller quantity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).