Tomorrow din dins will be. . . .
. . . .hot smoked feral boar ribs.
Will soak the ribs (and some drumsticks) in brine overnight.
In the morning, rinse the brine off, let the ribs warm up a bit then remove the membrane from the back. The ribs can then go into a nice chili/soy etc marinade and later into the offset smoker.
Feral boar ribs, hot smoked after being well marinated. Hickory chunks to make the smoke.
heaven on a stick!
Reckon next weekend: home made sausages. Feral boar pork, 25% pork fat, fennel bulb and ground fennel. I buy pork gut to make the snag: pushing all that gut onto the spout does feel kinda like pushing back foreskin
It is TRUE, you try making snags one day!