Meatgistics Podcast: Wild Eats!
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A guy I know shot a lion a few years ago. He shared some loin with us, which we grilled.
It was probably one of the least-wild tasting meats I have ever had.
Very light colored, fine textured meat and reminded me of pork loin.processhead Yeah just like Johnny Boy was saying, they lounge a lot, also have a pretty simple diet. Especially those ones that live off cattle…
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A guy I know shot a lion a few years ago. He shared some loin with us, which we grilled.
It was probably one of the least-wild tasting meats I have ever had.
Very light colored, fine textured meat and reminded me of pork loin.processhead there’s no way i could ever tell the difference between pork and mountain lion loin.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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processhead there’s no way i could ever tell the difference between pork and mountain lion loin.
Tex_77 said in Meatgistics Podcast: Wild Eats!:
processhead there’s no way i could ever tell the difference between pork and mountain lion loin.
It surprised the hell out me. The lion was leaner of course, but the flavor is very close.
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Jonathan since you have had Porubsky hot pickles now, what do you think about grinding some in with some horseradish brats? The pickles would have to be wet. I dehydrated some and all the heat and flavor disappeared so that was a no go.
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Jonathan since you have had Porubsky hot pickles now, what do you think about grinding some in with some horseradish brats? The pickles would have to be wet. I dehydrated some and all the heat and flavor disappeared so that was a no go.
Grimpuppy I’d think the vinegar may denature the protein or casing. I was also told once that they don’t use horseradish in the pickles, and that the heat came from mustard oil. These pickles had about 2 months of age on then so they had mellowed a bit.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Grimpuppy I’d think the vinegar may denature the protein or casing. I was also told once that they don’t use horseradish in the pickles, and that the heat came from mustard oil. These pickles had about 2 months of age on then so they had mellowed a bit.
Tex_77 said in Meatgistics Podcast: Wild Eats!:
Grimpuppy I’d think the vinegar may denature the protein or casing. I was also told once that they don’t use horseradish in the pickles, and that the heat came from mustard oil. These pickles had about 2 months of age on then so they had mellowed a bit.
I’m with Tex_77 on this. I think the problem with pickled anything added to sausage is the low pH from the acidity of the vinegar and the effect it has on the bind of the meat mix.
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After our discussion at Pheasant Fest regarding eating mountain lion. It tasted and texture was a lot like pork loin and you two agree.
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Jonathan since you have had Porubsky hot pickles now, what do you think about grinding some in with some horseradish brats? The pickles would have to be wet. I dehydrated some and all the heat and flavor disappeared so that was a no go.
Grimpuppy Folks have the same problem when trying to make Al Pastor into a sausage, acidity and the bromelain enzyme.
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Grimpuppy I’d think the vinegar may denature the protein or casing. I was also told once that they don’t use horseradish in the pickles, and that the heat came from mustard oil. These pickles had about 2 months of age on then so they had mellowed a bit.
Tex_77 said in Meatgistics Podcast: Wild Eats!:
Grimpuppy I’d think the vinegar may denature the protein or casing. I was also told once that they don’t use horseradish in the pickles, and that the heat came from mustard oil. These pickles had about 2 months of age on then so they had mellowed a bit.
You are correct, it is mustard oil, but I think it would go well with horseradish brat if you could find a way.
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Jonathon What is the spice you use that has the ample citrus flavor to it?
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