Quick recipe: Mustard pickled pork belly, ancient Roman style
The question of how to preserve meat is as old as cooking itself. You can dry it, salt-cure it, smoke it, boil it and immerse it in fat. Or you can, as in this ancient Roman recipe, boil and immerse it in a pickle made from mustard, vinegar, salt and honey which serves at the same time as a tasty marinade. Ancient Roman gourmet Apicius recommends it for pork or beef belly or for boiled trotters. Here, I’m preparing it with boiled and sliced pork belly, using homemade mustard and a mild, equally homemade apple vinegar. We ate the meat grilled one week later and it was delicious. If you make sure that the meat is completely immersed in the mustard-vinegar mix, it can safely stay for up to three weeks without problems.
We prepared it in a burger-like style, with wild mustard leaves and onions. Lentils would be a more classic option.
You can find more recipes in my cookbooks GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is Cooking on the Move: 100 Recipes for Mobile Kitchens. And if you like, visit my website at
Pickled Deer Heart Recipe - The Hunger - Mossy Oak
Have you ever tried venison heart? This easy recipe for Pickled Deer Heart makes for a great recipe for an underrated piece of meat!
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How to preserve meat as a prepper: (part 3) Pickled meat.
Pickle your meat for longer storage after a blackout when the freezer warms up, during bug in, bug out and SHTF situations for preppers and survivalists.
How to Make Homemade Pickled Red Onions | SAM THE COOKING GUY
How to make the best homemade pickled red onions!
00:00 Intro
00:30 Making the pickling solution
1:11 Slicing & softening onion
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