posted on Oct, 12 2011 @ 07:26 PM
Originally posted by requirement
soaking in salt water after the kill helps, but that's a bad idea (I think, anyway) for the meat you are not going to eat within a few hours. Pork
spoils rapidly, can't really jerk it worth a hoot, it has to be frozen, or canned, or salted really heavily.
I've done the pig in a pit method...Samoan style, hole in the ground...all day cook. Tenderizes very well too.
A roast of wild game, my favorite way, is how my Grannie taught me. Take haunch of game meat, poke deep and many holes, stuff garlic cloves in holes.
Then roll the whole thing in a thick covering of plain old mustard. Kind you put on your hot dogs. Sprinkle liberally with cracked pepper.
Then, roll the whole messy thing in rock salt...thick coat mind you. Take a brown paper grocery bag, grease outside of paper bag with lard, or
crisco...whole bag folks. Place roast in paper bag, tie shut with larded/greased string...stick in oven of about 350 degrees....cook all day long or
about 4-5 hrs depending on size. Take bag out of oven let sit for about 40 mins...tear open bag, take hammer and break open the geode the rock salt
has made around the meat.
Voila...fork tender, wonderfully seasoned non-gamey roast. BON APPETIT
edit on 12-10-2011 by Destinyone because: (no reason
edit on 12-10-2011 by Destinyone because: (no reason given)