The Cooking Thread

[AHPP]

Nice. Did you get the boar yourself?

[Rich Rule]

1 hour ago, AHPP said:

Nice. Did you get the boar yourself?

No.

 

A friend of mine shot it earlier this year over in Sweden.  
 

He also gave me a full boned out rear leg.  That is approx 5 kg.  I was meaning to make Jerky out of it but when he shot it and gave me the meat he was waiting the results of the Trichinosis testing to come back.  He said it might take up to a week so I banged it in the deep freeze. 
 

The test came back the next day as good to go.

 

So now I have to fully defrost the 5kg arse cheek and then refreeze it for 30-40 minutes.  That way it can be cut uniformly and thinly before the marinade and then drying to make Jerky.

 

Haven’t got round to it but really need to make space in the chest freezer as I have a full butchered lamb coming next Friday.

[AHPP]

Never got on with jerky. Meaty cardboard.

Big on lamb though. I love fatty stuff.

[Rich Rule]

Love the stuff myself.

 

I made a load at the beginning of the year mainly for lunches at work or as a snack.

 

Sliced and marinaded it all and took about 1.5 kg to a friend with the drying machine.

 

Then vacuum packed it all and froze it.

 

He said next time bring three times as much as he inly used 2 trays.  So next time the full 5kg will be dried.

[AHPP]

I need to learn some kind of meat preservation. Salami most appealing. Need some fat for that. No wild pigs around here. 

[Mark J]

22 minutes ago, AHPP said:

I need to learn some kind of meat preservation. Salami most appealing. Need some fat for that. No wild pigs around here. 

etc.

My brother in law has a similar one. did away with individual drawers. Just hangs things inside. Found that a soldering iron in a pile of sawdust was a good source of smoke.