Text 9816, 72 rader
Skriven 2008-06-29 14:33:00 av Michael Loo
     Kommentar till en text av JIM WELLER
Ärende: tastes 539
==================
 ML> A Shiraz of any concentration might well profit from sitting
 ML> around for five or so.
 JW> Yep, the various review and rating sites suggested up to six. I
 JW> can't wait that long and I lack a proper storage area. My pantry is
 JW> too warm.

Is there a more temperate place in your house or that of one
of your more trustworthy relatives? I would recommended keeping
it round longer than a year at least.

 JW> salt. One needs a balance of the two which I suppose could vary from
 JW> one strain to another.
 ML> So perhaps the Florentine is a slow-growing variety?
 JW> I suspect it is.
 
To me, yeast has missed its calling if it doesn't find a job
working on malted barley.

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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