Thread: What I did with "boary" pork

Originally Posted by Marty Henry

@Larrygoat A lot of dogs won't eat wild pork none of my farm dogs do. Mutton, goat, venison that's the stuff! A little bit of horse is quite popular too.
I love the look of your chorizo and what are dry cure bags?

A "hunt club" I was a part of used to feed the hounds horses alot of time, and bulls with broken legs/dicks, Harriers aren't fussy apparently. To be fair I hadn't used dry cure bags before, they are like vacuum pack bags, so in the vacuum pack machine they suck up and seal, but they let moisture out slowly. I have hung meat naked in the fridge and the outside gets hard as boiled leather in days, the bags allow more even drying throughout the meat. I also did some beef ribs, rolled in rosemary, a bit of pepper, in a dry cure bag for 10 days. When opened it didn't smell like much, and surface was a bit leathery, cooked it up in the oven, top notch.

Dry cure/age meat, definitely worth a play with, I believe down south you could get away with a "meat safe", but its to hot and humid up here.