Text 24029, 81 rader
Skriven 2007-12-12 10:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: farmy stuff 548
=======================
 ML> If the original animals are certifiably trich free, why wouldn't
 ML> their waste also be trich free?
 JW> It would be but the practise is still illegal. Trichinosis was a big
 JW> deal until about 40 years ago when it was eliminated with better
 JW> feeding practices.

I think US commercial pig lots have been trich free since even
before then. But old practices and prejudices run deep. The
father of someone I'd gone out with was a physician and likely
up to date on the current state of art regarding such things,
and he kicked up a fuss when I tried to serve him a bit of
pork that had just a trace of pink in the middle. This being
thirty-something years ago only.

 JW> Title: Royal Lion's Head - Martin Yan
 JW> Set wok in a ring stand and add oil to a depth of about 2 inches.
 JW> Over high heat, bring oil to 350 degrees F. Add meatballs and cook
 JW> for 3 minutes or until golden brown.

My friend Arnold once waxed eloquent about the tenderness
of the lion's head meatballs that he had had at one of
the big restaurants in New York - Shun Lee or something -
and on inquisition it was determined by me that the great
secret was that the meatballs were not browned at all
but rather steamed from the beginning: perhaps browned
with some dark solution, I'm not sure, as it was not clear
from the discussion.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoking a Wild Boar
 Categories: Smoked, Info, Pork, Game
      Yield: 4 Servings

      1    Info file

  Here's how to do the little wild porker. Soak it in a regular "chicken
  brine" that has been posted over and over, for 8 to 10 hours.  No
  more. Wash thoroughly.  Hand rub all over with pork lard, Crisco,
  etc. Apply a spicy and slightly sweet rub with very little salt, if
  any, due to the brining.  Don't lard it with bacon if you want a good
  strong smoke flavor. Baste with a heavy mop of at least 50 oil every
  half hour or hour for the first few hours.  Cook at 240 to 250
  degrees till it reaches about 180 degrees internally, or until a fork
  goes in easily in the thickest part. You MUST follow these cooking
  temperature for the internal temp. to work correctly, for lower or
  higher cooking temps. will influence the internal take off temp. When
  you know it's done, mop with a mixture of about 1/3 mustard, 1/3
  brown sugar, and 1/4 to 1/3 cup vinegar or beer. Let it burn in and
  caramelize for a few minutes. Remove pork from pit and baste once
  more with finishing mop. Let rest about 30 minutes and serve.

  From: Dgaulden@caverns.Net

  Most wild hogs I have smoked, I didn't have to brine to get rid of a
  wild taste.  They simply didn't have it.  The hunters around here say
  that over the years the hogs have intermingled with domesticated hogs
  and don't have the wild taste of years ago.  Since you are up there
  in the "Great Wild & White North", I don't know if that theory will
  apply to you, so you might need to soak it a bit.  That you will need
  to research. As far a smoking the critter, here's what I do.  Baste
  with oil and apply a fairly kicked up rub.  Wrap in clear wrap and
  let set in refrigerator over night. Q between 225 & 250 degrees until
  very tender. Baste often considering that boars are much leaner than
  farm raised hogs. As far as trichinosis goes: Internal temperatures
  above 137 degrees kills it. Pork that is 6 inches or less in
  thickness and frozen for 20 days or more at 5 degrees or less kills
  it. The ones I have smoked turned out pretty darn good. Took off
  around 180 degrees or so, for these folks wanted to be able to slice
  it, not pull it. Brushed it with a semi-sweet "wet glaze" as soon as
  it came off the pit. Whether one wants to do that is their
  choice...just can't help myself.

  From Danny

  Bbq@listserv.Azstarnet.Com

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