Pretty much the title. We bought a pig, not knowing about boar taint so didn’t inquire about the state of the pig (gender, age) beforehand. First cook and it’s heavily present.

Will trimming off all the fat and boning it help mitigate the taint (and crossing my fingers here so hard it hurts) or remove it altogether? Anyone have experience on this problem?

  • Lvxferre@lemmy.ml
    1·
    1 year ago

    Defatting and deboning won’t help much, the taste/smell impregnates into the meat. Instead I’d recommend marinading:

    • add enough water to comfortably cover all the meat
    • add 10g salt and the juice of half lime for each kilogram of meat plus water
    • massage the meat a bit in the marinade
    • leave it overnight, in the fridge for at least 12h

    Feel free to add other stuff to the marinade, like herbs, garlic, onions, ginger, oil, etc. Just keep in mind that you’ll need to discard that marinade water, you can’t really reduce it into a sauce, so anything that you add there will go to waste. (If you must, marinade it twice)

    Got this trick from helping out rural relatives butchering pigs. They often raised the pigs to adulthood, and sometimes they forgot to castrate a boar or two.