Boar. Tourist tips

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Boar. Tourist tips

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We bring boar cooking tips.

Boar meat is specific both in smell and taste, and in the way of preservation and cooking. So, only for salting boar meat you need one and a half to two times more salt.

When using fresh boar half carcasses, they are cut into 7 parts: 1 - ham, 2 - loin, 3 - brisket, 4 - flank, 5 - front part, 6 - knuckle, 7 - thigh.

Cutting wild boar carcasses for fresh use

Cutting boar carcasses for smoking

Salting wild boar

In the production of smoked boar hams, a standard or conventional salting method is used.

The standard (factory) salting method consists in a mixed settlement with extrusion. The ham is injected with a brine containing 28-30 parts of salt per 100 parts of water, 0,5% saltpeter and 0,5% sugar. Brine is introduced at the rate of 3-4% by weight of the ham. Next, dry curing is performed, for which a curing mixture is taken, consisting of 3 kg of salt, 50 g of sugar and 100 g of crushed garlic per 100 kg of meat. Dry salting lasts 3-5 days. and then the hams are poured with brine, consisting of 100 parts of water and 20 - 21 parts of salt, 0,5% saltpeter and 0,5% sugar by weight of the brine. Salting lasts 20-30 days. at a temperature of 3-4°C. This method is possible mainly in commercial hunting.

Under normal conditions, a mixed or dry method of salting hams is used. With the dry salting method, a curing mixture is taken in the amount of 5 - 7% salt by weight of the hams. For every 100 kg of meat, you need to take 100 g of saltpeter and 100 g of garlic. The hams are rubbed with the specified curing mixture and tightly stacked in barrels, skin down. The bottom of the barrel is initially sprinkled with a layer of salt. After 35 days. the hams are shifted, rubbed again with the same curing mixture. After the second laying, the hams are pressed by placing a weight on the lid of the barrel.

After 5-7 days, the hams are poured with medium-strength brine. For its preparation, about 100-20 parts of salt, saltpeter and sugar are taken per 21 parts of water - 0,5% each. The ambassador lasts depending on the weight of hams about 30 days.

When salting hams, the temperature of the settlement room should be maintained at about 2-3 ° C. At elevated temperatures, the villages of hams need to use only the dry salting method, using 7-10% salt to the weight of the meat.

Smoking boar hams

Before smoking, the hams are soaked for 2-3 hours to remove excess salt from the surface layers of the meat. Soaked hams are looped (tied with ropes) and hung out in smoking chambers, where they are dried for several hours. Smoking is carried out at a temperature of 32-45°C for 24-72 hours. Smoked hams can be stored hanging at a temperature of about +6°C for 3 months. Before eating, hams are boiled in hot water at 70-80°C for 4-5 hours. Smoked-boiled hams are stored for no more than 10 days.

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