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.
Instructions
  1. Pigs feet are immersed for 12 days in 1 gallon 80º SAL brine
  2. Pigs feet are removed from brine, skinned and the entire foot is cooked for 3-4 hours at 200º F, 94º C (below boiling point) until meat separates from 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.
Notes

Method II.

  • Pigs feet are immersed in brine for 4 hours.
  • Temperature of the brine is increased to 180°F (82°C) and the feet are cooked for 3-4 hours.
  • Then they are cooled in cold running water and packed in white vinegar in glass jars.

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

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