Sausage making and curing meats.
Moderator: TBBQF Deputies
- Posts: 4553
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
The older the boar, the stronger the smell and taste. If you let them hang to air out for a day or so, weather permitting, or soak them in a tub full of water for a day or 2, that does wonders. It helps also of you bleed them thoroughly if possible.
(Insert witty signature here)
Users browsing this forum: No registered users and 1 guest