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Gene L wrote: »
I saw on Bizarre Foods this week where there's a game farm in TX, I believe. The owner kills game (mostly exotics) with a silenced rifle to avoid spooking them. They butcher the game on the spot in a rolling butcher shop and a full time USDA qualified inspector. They age and sell the meat to high-end restaurants, where it is aged even more.
But to expel the blood, immediately, the harvesting team has an electrical shocking device which they use to shock the dead body, which tenses the muscles and forces out the blood.
Teach wrote: »
Looks good- - - -I got something very similar in the kitchen accessory aisle at WalMart. It's plastic, but it works very well for my purposes. Here's the marinade/injection I use for Boston Butt:
1/2 cup apple cider vinegar
1/2 cup water
1 TBSP. minced garlic
1 TBSP ground cayenne pepper
1 TBSP salt (Kosher or canning salt, not iodized)
1/2 TBSP Adolph's Meat Tenderizer (optional)
Process well in a blender or food processor until the garlic becomes a fine slurry. Inject the meat until it won't hold any more, and refrigerate overnight if possible. Bring to room temperature before smoking. Good stuff! The acid in the vinegar begins the cooking process before the heat gets applied.
Gene L wrote: »
One more thing: BBQ is NOT a verb. It's a noun...you don't BBQ meat, you eat BBQ. Which is pork. It says so in the Scriptures. "And thou shall eat the flesh of the swine for it is the Other White Meat."
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