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I decided to make a roast wild boar. Wild boar meat is very intense and not everyone likes it.
This time I got the front leg with a boar shoulder and thought for a long time whether to smoke or bake.
Long, because I put the meat in the freezer for 30 days first. Once I had decided that it would be roast, I just waited for some celebration to do the roast.
First, dry curing in a mixture of spices:
Standard rock salt - 25 g / kg of meat
I mixed the remaining herbs in the following proportions:
1 teaspoon each - ground black pepper, thyme, savory, ground garlic,
and 0.5 teaspoons each - ground allspice, rosemary, bay leaf and 10 juniper fruits.
Curing is an important stage and should last 10 days
I invite you to watch and have a good time.
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Негізгі бет Roast - boar shoulder
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