I shot a very nice boar and am trying out my first charcuterie! The boar eat mostly acorns, citrus, and avocados so they have a nice flavor with no taint. The meat has a sort of floral flavor / gamey’ness that’s very agreeable normally. Hoping it works out! I am modifying a beverage fridge (glass door kind of thing) with a small inline fan, humidifier, dehumidifier, and inkbird controller. I have the hindquarter encased in salt, and the accumulated liquid soaked salt was replaced after 7 days, which I’ll continue doing once a week for 30 days. It’s a nice big leg, about 25-30lb. I’ve trimmed it as flat as possible on all sides, as I’ve read that’s very important. Going to wash with water, then wine, then brandy, then encase in lard, any other tips? I have also considered a mold culture protective layer
by K-Rimes
4 Comments
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“Boarsciutto” might be the best name I’ve ever heard for a charcuterie project… rooting for this leg 🐗
Seems like a crazy long time for the salt box method, a quick google said 3-4 days per 10 lb. 2 guys and a cooler state 1 day per kilo. Also if you incase it in lard it’s not gonna lose a moisture. The safety of these preserved products is achieved through curing, the salting step, and the aging, the drying step. You need to lower the water activity in the meat so it doesn’t spoil. I would do some research as it seems like you don’t really understand what you’re doing.
That name is fire XD