Chapter 263 Primitive Beast World Cubs 37
Looking at the wild boar that had been soaking in hot water in the wooden tub for a while, Shen Ci took a deep breath.
I took two large leaves, folded them in half, and then used two vines to tie two straps on each side. I then hung them on my ears to use as face masks.
It's rough and doesn't even completely block out many flavors, but it's still much better than nothing.
The smell of pigs that have been soaked in hot water while living in the wild is so strong that just one whiff is enough to make anyone want to spit out their nose.
Let's get started!
A kitchen knife, used in conjunction with a stone, can be used to polish away most of the rough hair and dirt on the pig, including the stiff hair on the pig's trotters that have been softened by scalding.
This process was far from easy. The wild boar's hair was coarse and stiff, and even after being scalded, it still required a lot of effort to scrape it off.
First, roughly treat it with a stone several times, then use a knife to carefully scrape off the hairs that the stone couldn't remove.
"Mother, why are domesticated animals so different from wild animals?"
Cangye asked questions as he worked, looking at the wild boar's rough skin and thick layer of fat, which felt completely different from the deer and rabbits he had processed before.
Some knowledge comes from nature and bloodline inheritance, but he doesn't know why.
"Because their living environments are different."
Wild boars spend all day running in the woods, rolling in the mud, and having to guard against predators, so their skin is naturally thick and rough.
Domesticated pigs are fed, kept in pens, and protected from the elements, so they gradually develop thin skin and tender meat. You'd know that if you'd ever seen one.
"I hope we can catch a few wild boar piglets next time."
After washing and scrubbing for a long time, and putting in a lot of effort, we finally managed to clean most of the pig hair. The wild boar was still covered in black hair after cleaning.
This isn't due to the mud and hair; it's because its skin is black. Even domesticated pigs can be black, white, or spotted.
Next, the pig needs to be gutted, its body turned to its side, and its limbs tied together with ropes to a tree, so that the wild boar's body is slightly stretched.
First, use a sharp cleaver to slowly slide it down the wild boar's belly. The wild boar has already been softened by soaking, so with a little force, the cleaver can easily cut through the skin and muscle.
When making the cut, it shouldn't be too shallow, otherwise you won't be able to cut through the wild boar meat; nor should it be too deep, otherwise you might puncture the internal organs, especially the intestines.
When the blood and intestinal waste leak out together, it will contaminate the meat.
After the blade sliced through, it revealed the red and white fat and muscle inside—this was top-quality pork belly!
The internal organs were wrapped under a transparent membrane, and a warm, distinctive smell of internal organs wafted out. The smell was unpleasant, and Shen Ci almost vomited.
It smells too strong!
"Sweetie, bring the wooden basin over here!"
Shen Ci quickly told Cang Ye that she had almost forgotten to bleed the pork. If the pork wasn't bled, it wouldn't taste good.
Place a clean, large wooden basin below the pig's neck, then use a knife to locate the major blood vessel near the pig's heart and puncture it with the tip of the knife.
The still-warm, dark red pig's blood immediately gushed out, flowing into the basin like a small stream.
Generally speaking, pig's blood is used when slaughtering pigs for the Chinese New Year, because pig's blood can also be used to make dishes, and there is a large quantity of pig's blood.
The pig's blood that flows out does not need to be stirred; it will coagulate on its own after it cools down for a while.
"Can we eat this blood?"
Cangye looked at the basin full of blood and asked curiously. It was the first time he had ever seen a pig slaughtered like this. When the wolf clan caught a wild boar, they would just tear it apart and eat it.
It has flesh and blood, and it's not dry to eat.
"Yes, but it needs to be processed. The blood needs to be heated and coagulated into a blood clot, and then used to make soup or stir-fry."
However, wild boar blood might have a strong flavor, so we can make a small amount to try first.
Later, after our potatoes are harvested and ground into starch, we can mix the starch with blood to make a kind of food, a kind of steamed bun.”
Pig's blood will become semi-solid if you put it directly in a basin to cool, but if you want it to solidify to the point where it won't break when you hold it in your hand, you need to heat it in a pot.
After the blood was drained, a whole basin of blood was drained.
Shen Ci began to remove the internal organs: heart, liver, lungs, kidneys—all edible offal. He removed them one by one and placed them in a basin to the side.
Then there's the pig's intestines, large and small intestines, etc. This stuff stinks! I don't even want to touch it!
However, Shen Ci was so pathetic that he thought of stir-fried pork intestines and braised pork intestines. While feeling nauseous, he started to fantasize about delicious food.
Let's put it aside for now. There's an inexhaustible supply of river water here. If we hang it in the river and let it rinse for three days and three nights, the smell will definitely be gone!
"Wild boars eat a variety of things, so their offal tastes much stronger than that of domestic pigs."
We usually need to rub it repeatedly with wood ash or salt and soak it for a long time to remove most of the odor.
After removing all the internal organs, all that was left of my wild boar was a skeleton and some meat, all of which was edible!
Wild boars have large skeletons and their meat fibers are more resilient than those of ordinary prey, which simply means they are difficult to cut.
Fortunately, the cleaver was fast enough. After splitting the pig's body in two along the spine with the axe, it began to be cut into pieces with the cleaver.
In ancient times, there was the butcher Ding who skillfully dissected an ox; today, there is Shen Ci who skillfully dissectes a pig.
I cut it piece by piece along the direction of bone growth. The cuts weren't perfect, but it's just for my family, so what's the big deal?
When they were finally cut down to the last piece, only the pig's head was left. They couldn't waste the pig's head, even though she didn't eat it, but maybe the little wolf cub would like it?
"Wild boar meat has a relatively tough layer of fat and a special, um, fishy smell."
The smell is especially strong in male pigs.
Therefore, we cannot simply marinate and air-dry it like we would venison.
Shen Ci pointed to the layer of pale yellow, hard fat under the wild boar's skin and said, "As expected of a wild boar, even its fat is harder than that of a domestic pig."
Cut the pork into appropriately sized pieces, with a good balance of fat and lean meat, such as tenderloin and hind leg meat.
Shen Ci plans to use more salt and some herbs to marinate the meat, trying to make a cured meat with a unique flavor.
Areas with thicker fat and a stronger odor, such as the pork belly in the abdomen and the meat in the neck.
She plans to cut it into small pieces, soak it in cold water to remove the odor, change the water several times to try to remove the blood and odor, and then add more seasonings to stew it together.
Anything that is edible should not be wasted.
Shen Ci collected all the large bones and spine bones.
"These bones should not be wasted."
You can break it open and make soup; the bone marrow inside is very nutritious.
Bone broth sounds so nourishing!
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