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Handling wild hog meat
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<blockquote data-quote="TBell" data-source="post: 2466689" data-attributes="member: 48004"><p>Similar to guy with vinegar and lemon juice, i sprinkle a Generous amount of table salt, instead, over the ice, drain the water daily, add more ice and salt after 5 to 6 days debone. 90% of mine i grind and season, and stuff as jalepon cheese sausage. I Add about a cup and a-half of olive oil / 25 lb of meat, instead of pork fat, a-lot easier to mix, dose not change flavor and healthier.</p><p></p><p>back strap season roll up thigh in plastic cookie sheet, stick in freezer for about 4-5 hours. Then take it out (not frozen but very stiff) cut steaks out, wrap with bacon and make wild meat filet mignon.</p><p></p><p>Has worked great for years.</p></blockquote><p></p>
[QUOTE="TBell, post: 2466689, member: 48004"] Similar to guy with vinegar and lemon juice, i sprinkle a Generous amount of table salt, instead, over the ice, drain the water daily, add more ice and salt after 5 to 6 days debone. 90% of mine i grind and season, and stuff as jalepon cheese sausage. I Add about a cup and a-half of olive oil / 25 lb of meat, instead of pork fat, a-lot easier to mix, dose not change flavor and healthier. back strap season roll up thigh in plastic cookie sheet, stick in freezer for about 4-5 hours. Then take it out (not frozen but very stiff) cut steaks out, wrap with bacon and make wild meat filet mignon. Has worked great for years. [/QUOTE]
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