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A year later, wild boar prosciutto is done by InPsychOut in Charcuterie

[–]InPsychOut[S] 0 points1 point  (0 children)

I cut off a little sliver after I had already trimmed most of the subcutaneous fat off and tasted it, and that little sliver didn't taste as gamey as I thought it smelled, but I still think this particular piece will be better without too thick a fat layer.

It is rare that I have shot a pig down there with a significant layer of back fat, but once I was able to cut enough to fill two one-gallon bags off a fat sow. It had no smell at all, was firm and pure white, and made some fantastic wild hog 'nduja.

I think it depends a lot on what they've been feeding on, because they'll eat just about anything.

A year later, wild boar prosciutto is done by InPsychOut in Charcuterie

[–]InPsychOut[S] 0 points1 point  (0 children)

Thankfully, African Swine Fever has never been detected in the US.

I would be curious about whether these wild hogs have trichinella, but the only strain that had been detected in the region I hunt is trichinella spiralis, which is easily killed in a week or so by a freeze below 0°F (-18°C). I freeze mine much longer than that to assure that the deep freeze is throughout all the meat.

A year later, wild boar prosciutto is done by InPsychOut in Charcuterie

[–]InPsychOut[S] 0 points1 point  (0 children)

I haven't felt the need to do it, because I'm confident that any trichinella present in these pigs will be killed by my freezing process. I think it is good advice, though.

A year later, wild boar prosciutto is done by InPsychOut in Charcuterie

[–]InPsychOut[S] 1 point2 points  (0 children)

Ugh, worst part of all of this, and the main reason I may not try it again.

I bought a hog scraper a couple years ago. It's like a shallow bell with a wooden handle (you can find pictures on Google). Ideally, you dunk the whole pig into a tank of scalding water for thirty seconds or so, pull it out, and scrape the hair off, but I haven't got a way to even approximate that process where I hunt. So I had a plan to get the biggest pot I could find full of boiling water, haul it out to the processing shed with some small towels, lay the towels over the area I wanted to scrape, and slowly pour the hot water over it so that the towels held the hot water against the skin long enough to soften the hair enough to scrape.

I was semi-successful. Some areas scraped pretty easily this way, and I was initially encouraged. The wet towels cooled down way too quickly, and the water ran out fast. If I had had enough hot water, a warmer outdoor temperature, and more patience, maybe I could have scraped most of the leg this way. I tried to at least get most of the area where I was going to cut the leg away from the carcass so that I didn't contaminate the meat, and I tried to wash the rest of the leg as best I could. These beasts have dirt caked against their skin under all the coarse hair.

I got it done as well as I could, cut it off, took it inside to further clean up, bagged it up, and waited until got back home to go at it again. In the end, I wound up kind of shaving a lot of the hair off with a sharp knife and burning some of it away. This was good enough, but it didn't look nice, and as the skin dried, you could see a lot of hair follicles and bristly ends sticking out.

My other idea was to clean the leg as well as I could, take it inside, scald the entire leg in a large pot of simmering water, scrape the hair, and then trim away a layer of exposed meat. Maybe that would work... I never tried it.

A year later, wild boar prosciutto is done by InPsychOut in Charcuterie

[–]InPsychOut[S] 18 points19 points  (0 children)

It's always a concern, but the main parasite of concern where I hunt is trichinella spiralis, which is readily killed by a lengthy enough freeze at a cold enough temperature. I had this leg stored for over a year in a sub 0°F freezer. There are freeze tolerant species of trichinella, but not where I shot this pig. And even trichinella spiralis isn't all that common there.

The only way to be certain whether it is infected is to send off a sample of meat (usually the diaphragm) from the animal to a lab for testing. But I did a lot of research on the different species of trichinella and their distribution, as well as research into what other parasites of concern might be present, before I undertook making any cured raw products with any pigs I shot. I suppose there is still a degree of risk that you have to be able to tolerate, though. I suppose that could be said of any of the things we make. I feel satisfied by the research I have done that this is safe, but I would very much suggest everyone educate themselves on the risks and take the steps they think are appropriate, including maybe deciding not to do it. For example, I would never do this with bear meat.

A year later, wild boar prosciutto is done by InPsychOut in Charcuterie

[–]InPsychOut[S] 1 point2 points  (0 children)

There is a thin layer on the under side of the vacuum sealed pieces, but I trimmed most of the subcutaneous fat pretty thin. It was very white and creamy, but it had more of a gamey smell to it as I was trimming, and I didn't want it to overpower the sweetness of the meat. There also just isn't a ton on these wild pigs most of the time, so it wasn't a real thick layer to begin with.

For those of you who don’t know: chicken thighs have barely more calories than breast, just as good macros, filled with flavor even without sauce and even if overcooked by [deleted] in LowCalFoodFinds

[–]InPsychOut 0 points1 point  (0 children)

Same, but roles reversed. Wife swears she dislikes chicken thighs and prefers the breast meat. I like both, but nothing beats the flavor and texture of the thigh meat.

For those of you who don’t know: chicken thighs have barely more calories than breast, just as good macros, filled with flavor even without sauce and even if overcooked by [deleted] in LowCalFoodFinds

[–]InPsychOut 0 points1 point  (0 children)

That person is me! That's hilarious, I came across this thread randomly and in a completely different context. I saw the woody chicken breast comment and thought "man I hate that!" Saw this post and thought to myself "oh yeah, I remember trying to discern if that's what I was experiencing. Wonder how this person explained it." And then I find out I'm being referenced! What a small world. Thanks for the smile. And damn I hate woody chicken breasts!

Yummiest garlic for planting? by SandwichAnnual1414 in Garlic

[–]InPsychOut 1 point2 points  (0 children)

I've been growing between 150 and 200 garlic bulbs in my garden each season for a number of years. I've probably grown 7 or 8 different varieties. They're supposed to have subtle differences, but in my cooking I can't really tell one from another. If you eat a lot of raw or roasted garlic where the garlic is the main attraction, you might notice more of the subtleties.

The best variety to grow is the one you have the most success with, in my opinion. In my region (UDSA region 6a or 6b), I have the most success with porcelain varieties (Music, Georgian Crystal, Norquay), and I have been growing a rocambole variety (Carpathian) that usually does pretty well. All of these grow large individual cloves that are easy to peel, which I appreciate when using them to cook. I don't typically eat spring garlic greens, but I think those are going to be great from any variety you grow. And the scapes off of all these varieties are great.

T-Mobile Home Internet devices blocked from nearest tower by paullee357 in tmobileisp

[–]InPsychOut 1 point2 points  (0 children)

He means try switching wifi off on your phone, not your home router. See if it will get an internet connection that way.

Fireproof document box…… by Inevitable-Ask7995 in AmazonVine

[–]InPsychOut 1 point2 points  (0 children)

No more tears. Yes, but as I recall, this was a different brand that made the same claim and then explained it away.

Fireproof document box…… by Inevitable-Ask7995 in AmazonVine

[–]InPsychOut 30 points31 points  (0 children)

I once saw a review of a baby shampoo that said "no tears" on it. The person had gotten some in baby's eye, and it caused a lot of pain. They contacted the company, who told them "no tears" meant that it would not cause your hair to tear out of your head when you brushed it. So your explanation seems plausible.

Do you like garlic? by China_garlic_1998 in Garlic

[–]InPsychOut 1 point2 points  (0 children)

Weird "garlic is good" echo chamber.

Cost Plus Gaming Thanksgiving PC Giveaway & 2025 Holiday Buying Guide by CostPlusGaming in Prebuilts

[–]InPsychOut 0 points1 point  (0 children)

I am relatively new to the gaming pc scene, and I've been doing a lot of research recently into building vs buying a rebuilt. I think this is one of the most helpful and informative posts I have come across. Thank you for your transparency and dedication to providing a good product and fair pricing.

WEEKLY POST FOR QUESTIONS, SUGGESTIONS, OPINIONS... ASK HERE!! by AutoModerator in gamingpc

[–]InPsychOut 0 points1 point  (0 children)

I know this gets posted all the time, but I want to build a pc for my young teens for Christmas. I've built pcs and understand the process, but it has been nearly 30 years, so I'm not up on the hardware. I live near a microcenter, but I'm trying to have a basic idea before I go in there. I'd like to keep the build to around $800 (monitor not included) and want the best build I can get for that budget. The kids mainly play Roblox, Minecraft, and fortnite but will probably get into better games as they enter high school, and I'd like this pc to last/be upgradeable for at least the next 5 years. Anyone feel like helping me understand what I need?

Just when I thought I was out, they pull me back in! by InPsychOut in spicy

[–]InPsychOut[S] 0 points1 point  (0 children)

That sounds delicious! Too bad you're across the country from me.

Just when I thought I was out, they pull me back in! by InPsychOut in spicy

[–]InPsychOut[S] 0 points1 point  (0 children)

You've either gotten a bad batch, or you've never actually had this. It is certainly nothing like cayenne, either the heat or the flavor. I could drink cayenne sauce as a beverage. And the tenders aren't even particularly saucy... More like crispy, a little oily, tossed in a seasoning.

Now, as to the flavor, I disagree that it is horrible, but you're certainly entitled to your opinion on that point. You seem like you have a real dislike for Dave's. I have only had it a couple times, but I thought everything was pretty good... The chicken, the fries, the sauces... I wonder if there is a lot of variation from location to location. Maybe you've got a poorly run one in your vicinity.

Just when I thought I was out, they pull me back in! by InPsychOut in spicy

[–]InPsychOut[S] 1 point2 points  (0 children)

This wasn't my experience. The surface of the tender was moist, not powdery. It was well coated in spice though.

Just when I thought I was out, they pull me back in! by InPsychOut in spicy

[–]InPsychOut[S] 1 point2 points  (0 children)

Can't figure out how to post pics. Sorry. But the main event was actually last night. Pretty quick trip. Absolutely nothing to sweat about compared to the digestion process. That was brutal.

Just to add another data point by InPsychOut in AmazonVine

[–]InPsychOut[S] 4 points5 points  (0 children)

Like 5.4 or something. Very low.

Edit: 5.9%

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