Thread: Biltong. Preserving Meat Without Refrigeration.

Originally Posted by Coote

Yep, next lot of that pork is likely to go through the mincer. It is not strong tasting at all... it is kinda neutral and if I didn't know it was wild pork I'd have trouble identifying it. Like some possums I've eaten.... a pleasing meal but hard to identify.

Iv had possom a few times and you must be(or have) a half decent cook
even in a pie with a truckload of watties I can still very clearly identify the possom

never cooked it myself but Im sure with a little bit of care and selection of a non stinky one like choosing an eating goat it would come out fine