Thread: How to age/prepare wild pork.

Originally Posted by Micky Duck

let it sit in fridge for a few days --to a week... make SURE IT CAN DRAIN.... sitting in blood will send it off in no time at all.
BBQ or Pan fried is possibly hardest way to get meat really tender... slow cooker in one of the commercial sauses,san remo,barkers etc and it should fall apart. back strap is half the meat of a chop..eye fillet being the smaller bit.... FWIW we cooked pork chops two days ago,smaller boar all of 60lb and it was so tender it fell apart...cooked in electric frypan for hour give or take...start cooking then fill pan with HOT water...when it has evapourated off and pan starts to sizzle again,move meat around to get the caramelization and scoffemupdelishimo thats how we cook all our chops. a tenderizing hammer might help too...bum of a beer stubbie works in a pinch.

Nice, good info.

Shoud I have left the rear leg as one piece and roasted it?

Do you vacuum seal it while it spends a week in the fridge?

I've heard of people doing the water method for bacon and apparently it's awesome. I'll look into it.

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