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–+ servings
Pickle Meat
Pickle meat is an old-fashioned method of preserving pork that predates refrigeration, relying on a strong brine to cure and protect the meat for weeks. Common in rural American and Southern households, this technique was often used after hog butchering season to keep ribs, backbones, or other cuts usable long after fresh meat was gone. The balance of salt, brown sugar, and black pepper creates a savory, lightly sweet cure that seasons the pork all the way through. This recipe reflects a practical, no-waste cooking tradition where preservation and flavor were inseparable, resulting in meat that cooks up deeply seasoned and richly satisfying when later boiled, fried, or added to beans and greens.
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Prep Time 30 minutes
Cook Time 20 minutes
Curing Time 3 days
Total Time 3 days 50 minutes
Course Snack
Cuisine American, Southern
Servings 8
Calories 310 kcal

Ingredients
  

  • 1 gal water
  • 1 lb pork (ribs, backbones, or other cuts)
  • 1 lb salt
  • ½ lb brown sugar (about 1 cup packed)
  • 1 tbsp black pepper

Instructions
 

Step 1: Pack the Meat

  • Pack pork tightly into a clean crock or non-reactive container.

Step 2: Make the Brine

  • In a large pot, add water, salt, brown sugar, and black pepper.
  • Bring to a boil, stirring until dissolved.

Step 3: Pour Over Meat

  • Pour the boiling-hot brine over the packed meat until fully covered.

Step 4: Rest the Meat

  • Cover and let stand for 3 days in a cool place.

Step 5: Refresh the Brine

  • Pour off the brine.
  • Boil it again and pour back over the meat.

Step 6: Final Cure

  • Be sure the brine fully covers the meat.
  • Set in a cold, dry place for storage.

Tips

  • Use a ceramic crock or food-grade bucket for best results.
  • Add bay leaves or cloves for extra aroma.
  • Replace black pepper with cracked peppercorns for stronger flavor.
  • Store cured meat fully submerged in brine.
  • Rinse meat before cooking to reduce saltiness.
  • Use pickle meat in beans, greens, or soups.
  • Fry slices for a crisp exterior.
  • Keep refrigerated for longer storage.

Nutrition

Calories: 310kcalCarbohydrates: 6gProtein: 22gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 1850mgPotassium: 340mgSugar: 5gVitamin A: 40IUCalcium: 25mgIron: 1.6mg
Keyword cured pork, heirloom, old fashioned, preservation, rustic, southern cooking, vintage
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