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Hornady SST Explodes on Javelina?
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<blockquote data-quote="ivanjunge" data-source="post: 485640" data-attributes="member: 28706"><p>Recipe for 2 lbs. of Javelina: </p><p></p><p>Game taste removal:</p><p>In the refrigerator soak the meat in a salt water brine for 1 day. Drain. Soak the meat in a sugar water brine for 1 day. Drain. Soak the meat in a salt water brine for another day. Drain. At this point the water no longer turns red, just light pink. </p><p></p><p>Marinade javelina for a day in: </p><p>Soy sauce, sugar, molasses, vinegar, a little water, chopped garlic, 5 drops of liquid smoke, cumin powder. </p><p></p><p>Add javelina and marinade to crock pot. Add some water to cover the meat. Cook on low for 10 hours. Take meat out. Take 3/4 of the remaining juice out, leaving 1/4 in the crock pot. You don't want it to be too sugary/salty/spicey. Add this in later to taste for more flavor. </p><p></p><p>On the grill fire-roast 2 large poblanos, 3 anchos, (jalepeños if you want... I was not going too hot. I also de-seeded the peppers). Let cool. Peel the black skin off. Chop into bite sized pieces. </p><p></p><p>Dice a yellow onion. Sauté it in oil on the stove. Pre-Mix a little water and arrowroot (or flour) and mix it in while on the heat to make a thick sauce. </p><p></p><p>Pull the large pieces of javelina apart with a fork making bite sized pieces. </p><p></p><p>Add to the crock pot: the javelina, the onion mixture, 12 ounces pureed tomatillos (I went with the canned version because the ones in the store looked terrible), the chopped peppers, chopped cilantro to taste, a little bit of chicken bullion and some water. </p><p></p><p>Stir and cook in crock pot until heated thoroughly. </p><p></p><p>It's really good!</p></blockquote><p></p>
[QUOTE="ivanjunge, post: 485640, member: 28706"] Recipe for 2 lbs. of Javelina: Game taste removal: In the refrigerator soak the meat in a salt water brine for 1 day. Drain. Soak the meat in a sugar water brine for 1 day. Drain. Soak the meat in a salt water brine for another day. Drain. At this point the water no longer turns red, just light pink. Marinade javelina for a day in: Soy sauce, sugar, molasses, vinegar, a little water, chopped garlic, 5 drops of liquid smoke, cumin powder. Add javelina and marinade to crock pot. Add some water to cover the meat. Cook on low for 10 hours. Take meat out. Take 3/4 of the remaining juice out, leaving 1/4 in the crock pot. You don't want it to be too sugary/salty/spicey. Add this in later to taste for more flavor. On the grill fire-roast 2 large poblanos, 3 anchos, (jalepeños if you want... I was not going too hot. I also de-seeded the peppers). Let cool. Peel the black skin off. Chop into bite sized pieces. Dice a yellow onion. Sauté it in oil on the stove. Pre-Mix a little water and arrowroot (or flour) and mix it in while on the heat to make a thick sauce. Pull the large pieces of javelina apart with a fork making bite sized pieces. Add to the crock pot: the javelina, the onion mixture, 12 ounces pureed tomatillos (I went with the canned version because the ones in the store looked terrible), the chopped peppers, chopped cilantro to taste, a little bit of chicken bullion and some water. Stir and cook in crock pot until heated thoroughly. It's really good! [/QUOTE]
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Hornady SST Explodes on Javelina?
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