protoss
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Post by protoss on Jul 20, 2022 17:13:29 GMT 10
Shot a couple of Wallabies on the property the other night, and decided to harvest some of the rump and leg, giving the rest to the dogs. I ended up following the below process curing it in apple cider and Vegemite for a day, and then popping into the dehydrator for 15 hours. The end product was surpingly good! So thought I would share. www.iamhunter.net/into-the-wild/the-game-kitchen/recipes/wallaby-biltong/Edit : yes I have my firearm license and a permit to hunt in my state. Apparently this post caused concern enough for someone to pm me. |
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greyhat
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Post by greyhat on Jul 20, 2022 18:49:27 GMT 10
Nice one Protoss, no doubt a rewarding end to end experience and something I'd like to do in the future. How did you learn to process roos? This is an area I'd like to develop personally.
I'm currently drying my first batch of
(beef) biltong for a diy biltong box. According to this evenings squeeze test the thinner ones will be ready tomoz!
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protoss
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Post by protoss on Jul 20, 2022 20:29:48 GMT 10
Very rewarding Greyhat, as it came from my property. It was more an experiment if anything, but once the biltong has been flavoured, cured and dehydrated, I couldn't really tell the difference between beef biltong.
There are a few good videos on YouTube on how to process roo. I'm no expert, but managed it okay. The only thing I would recommend is hang them while processing, and suggest using a sharp knife. Be careful not to puncture the urine bladder when removing.
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Post by SA Hunter on Jul 21, 2022 8:45:36 GMT 10
Great website protoss - thanks.
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Tim Horton
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Post by Tim Horton on Jul 21, 2022 14:00:17 GMT 10
There are a few good videos on YouTube on how to process roo. I'm no expert, but managed it okay
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On another forum a woman was posting she was in the process of canning roo in a cold pack cube meat canning process.. Not saying outright but in a round about way that it comes out much like venison would... Is that about right ??
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protoss
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Post by protoss on Jul 21, 2022 15:19:39 GMT 10
Not sure how her process would work out. To be honest I have never really enjoyed eating Roo plain. I always found the taste too gamey and rich for my liking. The curing of it for a day in the fridge with chili, Vegemite and vinegar made it way more tolerable. I've had roo patties with fatty pork mince combined. Made very tasty burgers.
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Post by Stealth on Jul 21, 2022 18:19:32 GMT 10
That's the good thing about low-fat game though, it'll last longer because it has slim to nil fat to make it go rancid! Definitely a good longer term storage item in the right conditions.
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Beno
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Post by Beno on Jul 21, 2022 19:35:03 GMT 10
Does dehydrating kill any nasties in the meat? i make jerky in a 50-60 degree oven and now come to think of it it may not be hot enough to kill parasite eggs and other nasties. I hadn’t given it a thought until you mentioned wallaby meat.
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protoss
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Post by protoss on Jul 21, 2022 21:39:51 GMT 10
Does dehydrating kill any nasties in the meat? i make jerky in a 50-60 degree oven and now come to think of it it may not be hot enough to kill parasite eggs and other nasties. I hadn’t given it a thought until you mentioned wallaby meat. Dehydrating alone doesn't kill any bacteria or nasties. The curing process with salt may help reduce those things you mention, but most likely still an element of risk involved I would say. |
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Post by Stealth on Jul 23, 2022 15:22:04 GMT 10
Yep, definitely curing meats in salt will help out with that kind of thing. I used to make home made prosciutto and I left it in a heavy salt brine for 48 hours before I let it hang to dry for a couple of months. Now that we're going to be moving MUCH closer to some ethically farmed live stock that's not nose-bleed expensive we're looking at dropping vegetarianism so I might be doing that again in a few months time. To say I'm excited is an understatement  lmao. |
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lmao.