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Italian Pickled Pigs Feet

Ingredients

  • 4 whole pig feet, cut in half and in sections
  • 2 quarts water
  • 4 Tbs. salt
  • 1/3 teaspoon saltpeter(or commercial cure)
  • 3 cups distilled white vinegar
  • 2 red peppers
  • 2 Tbs brown sugar
  • 1 to 2 bay leaves
  • 1/4 teaspoon whole mustard seed
  • 1/8 teaspoon whole dill seed
  • 3 allspice berries
  • 2 large cloves of garlic, mashed
  • 2-3 cups of stock (reserved from draining the cooked pigs feet.

Instructions

(Pickeled pigs feet). Clean the pigs feet of any bone sawdust by rinsing the feet in very hot water. Stir the feet and rub as needed to remove any materials remaining from the saw. Discard the water. Place the feet in a ceramic or stainless steel pot, add the curing solution and bring the water to up to 210oF. Remove from heat, and allow meat to cure in this solution for 12 hours. Bring the feet and the curing solution to 180oF and cook at that temperature until the feet are tender (about 3 hours) While the feet are cooking, prepare the pickling solution as follows: In a stainless steel pot, bring the vinegar to a rolling boil. Add the flavorings and cook for about 15 minutes to extract the flavors. when the solution is cool, strain out the spices (if desired) and reserve the liquid. When the feet are cooked, the large bones should fall away from the meat. reserve about 2 cups of the cooking liquid. Allow the feet to cool by running cold water into the pot until the feet are cool. Drain feet and remove any additional bones that are loose Chunk the feet into pieces and cover them with the pickling solution, and two cups of reserved cooking. Store in the refrigerator overnight to chill well before eating. If more liquid is needed, add more white vinegar. If you wish you can pack the pigs feet loosely into sterile, 1 quart mason jars. and fill jars with the acidic pickling solution. Fill the jars with pickling solution to within 1/2 inch of the top. Boil two jar lids for 5 minutes to soften the sealant. Seal jars with lids and tighten the bands.

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