Who can fill me in on the process behind Country Cured Offals for seasoning? It seems like none of the big wholesalers offer Country Cured Pig Tails, Knuckles, Jowls, etc, and the store I'm in has an incredible demand for them. Hell, I've even seen markings on boxes that indicate people are country curing Oxtails. What goes into this exactly?
One company I know use the following recipe. Just a basic brine. Salt, Dextrose, Sodium Phosphate, Sodium Erythorbate, Sodium nitrite.
Salt in unit 78.39 %
Sodium tripolyphosphate in unit 8.56 %
Sodium tripolyphosphate in finished product 0.30 %
Sodium erythorbate in unit 1.37 %
Sodium erythorbate in finished product 0.05 %
Sodium nitrite in unit 0.51 %
Sodium nitrite in finished product 180 ppm
use 27.93 pounds unit to 32.3 us gallons for 500 pounds of tails. You can scale it down to one pail and try it out.
It's a unit he buys and does a ton of pork tails. He is in Jamaica.
In Jamaica, we put them out in the hallway and it was 90 degrees there and left it for a week. And yes shelf stable. You need to brine in the cooler for at least 5 to 7 days is a good rule.
to me offals arnt jowls and trotters they are the pluck ie intestines heart liver etc.
pickled trotters is an eastern european delight ive seen them in jars and tails too.
jowls are really a west country thing in the uk thinnly sliced and fried like bacon but that as regional as brawn , headcheese and scrapple are all regional things to do with the head but good luck selling it is all processed into turkeyham etc
