After spending some time out of the water and in the office, Nai and I managed to sneak out for some pig hunting on Mauna Kea. It was Nai's first hunting trip, so I was excited we were able to land a pig and provide some meat for both of our families to enjoy! This video shows how I breakdown some of the cuts of meat to prepare them for grinding and shares a great recipe for wild-boar breakfast sausage.
Topics discussed include:
1. Differences and similarities between wild-boar and domestic pork.
2. Why wild-boar taste different than a domestic pig.
3. Tips for proper meat care and storage following a successful hunt.
4. How to prepare cuts of meat for meat grinding and convenient meals.
Links discussed in the video:
Meat Eater Podcast with meat scientist discussing why it's best to leave meat on the bone during the rigor phase.
www.themeateat...
Breakfast Sausage Recipe!
Ingredients:
5 pounds lean wild pork, cut into one-inch cubes and chilled in the freezer
1 pound pork fat from a butcher shop, cut into one inch cubes and chilled in the freezer. This makes roughly an 80/20 mix.
1 1/2 tablespoons freshly ground black pepper
3 tablespoons kosher salt
1 tablespoon dried sage
2 teaspoons dried thyme
1 teaspoon dried ground rosemary
2 tablespoons light brown sugar
1 teaspoon powdered chipotle chile pepper
1/2 teaspoon red pepper flakes
Mix all spices into a bowl and then blend into the freshly ground meat. Adjust the amount of each seasoning to the amount of meat you are using!
Cook patties on a hot skillet just as you would store-bought breakfast sausage. Be sure meat reaches an internal temperature of 160 degrees Fahrenheit.
Enjoy!
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13 сен 2024
