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(While this is somewhat cooking related, I felt it was just as much hunting related, so I figured I would put it here.)
After researching alot of information concerning Wild Boar processing/cooking, Mel I repeatedly keep coming across the same suggestion. Numerous ranchers/butchers/processors recommend the following process. (This should be done immediately after the kill, or alternatively for a shorter time with select large cuts, such as hams and shoulders, just prior to final cooking preparations.)
I for one, am certainly willing to it give a try when we prepare our next roast...
JccB JccG
After researching alot of information concerning Wild Boar processing/cooking, Mel I repeatedly keep coming across the same suggestion. Numerous ranchers/butchers/processors recommend the following process. (This should be done immediately after the kill, or alternatively for a shorter time with select large cuts, such as hams and shoulders, just prior to final cooking preparations.)
I for one, am certainly willing to it give a try when we prepare our next roast...
WILD MEAT SOAK and TENDERIZER
Skin and Debone or Quarter the animals out and place the meat in a large ice chest with the following mixture:
ICE WATER!! Along with ? cup of vinegar and a medium or large (18 - 20 oz) size container or real lemon juice.
Soak large portions of meat for 2 or even 3 days - changing the water as needed and keeping the water ICE COLD and all meat covered with the ice water. Soak the meat till it turns white and all blood is leached out.
NOTE, if the meat begins to darken or turn blue then you got too much vinegar! The meat is not spoiled!! Change the ice water and reduce or eliminate the vinegar.
JccB JccG