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A mates late father used to make wild pig bacon . Tasted devine,
he would inject a product called "Corn it '' he called it ,with a meat syringe and pump, the would cold smoke it in a contracption he built which looked like a rocker and had a long pipe from a fire box so the smoke was cold.
I just go to the Butcher Shop.
No road kill available?Quote:
Originally Posted by cuppabillytea
Once you have eaten home made sausages you wont be that keen on the offerings from the butcher/supermarket and with the snags made by yourself you KNOW Exactly what went into them.Quote:
Originally Posted by cuppabillytea
Only the odd pidgeon there, inner city Sydney is not particularly known for its wildlife, except for a small pocket near the north end of a largish bridge.Quote:
Originally Posted by Saitch
Me too , my problem is that most of it is imported.
100%Quote:
Originally Posted by trout1105
If you've ever done your own bacon it's the same thing! Ain't nothing like home made and you get the satisfaction of making it and sometimes letting other people know what they've been missing out on 😂
Nothing like someone trying food they thought couldn't get any better and being blown away
Sometimes it may not be worth the effort for some people but you can't beat it really
These wild pork sausages sound awesome. You hunt it?
Roverlord
Sounds awesome nothing like free range 😂 I think that may be the pumping compound. You mix it into a brine like solution and you can inject it in. The rub style with the kosher salt and that it kinda uses all the juice from the meat to make the brine a lot more and it soaks in itself a lot more. You can get it right inside easier though and it's arguably more even
It'd be a colder day than when the Eagles came back, before I ate feral pig!
Attachment 169353Quote:
Originally Posted by shwza
Sook[biggrin]Quote:
Originally Posted by V8Ian
