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Thread: What are you pickling?

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    VIP Member! RubberDuck's Avatar
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    Here is the end product of the smoked eggs and the wife wanted some beat eggs. So did small batch of those

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    I don't need no stinking safe place. hawgrider's Avatar
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    They look great! I've made beet eggs and didn't care for them. My ole lady liked them but not me.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Had leftover brine so made some beans and cauliflower and carrots

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    I don't need no stinking safe place. hawgrider's Avatar
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    How To Pickle Meat




    At least as far back as the 18th century, brining was a common way to preserve meat to make sure it wouldnít go to waste. It became popular in the age of sail due to its ability to preserve meat for years, rather than the short-term preservation of other methods. Brined meet didnít have to be kept cold, and it let people enjoy meat all year round without needing any complicated processes.

    Brining was a minimalist method for preserving meat back then, and is still used today for that very reason. Why fix whatís not broken? The simplicity of the process, as well as the availability of the necessary supplies, makes this a popular choice among preppers, large families, and anyone who is tired of meat going bad before being able to cook it. Thatís the upside.

    The downside, if there is one,
    http://www.askaprepper.com/how-to-pickle-meat/
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Evangelist Camel923's Avatar
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    I am pickling my liver.

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    I wish I had me some Northern Pike to pickle. I cut them into strips, even the meat with the Y bones (the pickling softened/dissolved them). It was better than the herring you can get at the store. The meat was white & firm and not slimy. Just vinegar/pickling spice/onions/salt and a garlic clove. I forgot that I also added a bit of sugar.
    Last edited by shootbrownelk; 12-16-2018 at 06:27 AM.

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  13. #97
    I don't need no stinking safe place. hawgrider's Avatar
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    Quote Originally Posted by shootbrownelk View Post
    I wish I had me some Northern Pike to pickle. I cut them into strips, even the meat with the Y bones (the pickling softened/dissolved them). It was better than the herring you can get at the store. The meat was white & firm and not slimy. Just vinegar/pickling spice/onions/salt and a garlic clove.
    Pickled fish. Now that I gotta try.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    I don't need no stinking safe place. hawgrider's Avatar
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    Quote Originally Posted by Camel923 View Post
    I am pickling my liver.
    Roger that! I'm working on it.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Quote Originally Posted by hawgrider View Post
    Pickled fish. Now that I gotta try.
    I tried a bunch of different fish, but the northerns worked the best. I used to get a lot of pike from guys who said that they were too slimy. I used to put them in a laundry room sink we had and hit them for a few seconds with the sprayer and HOT water. The slime comes off quickly and easily and goes right down the drain. They were then squeaky clean and you can hold onto them easily. I did the same hot water rinse thing with Lake trout and Brook trout and Lawyers (Burbot). They're easier to fillet when you can hold onto them.

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