Smoking fluffies and the subtleties of this case:
As everyone knows, the meat of furs that were killed “suddenly” is sixth, rubbery and generally tasteless, resembling a poorly cooked sole of an old shoe. However, there are a couple of subtleties that make their meat tender, tasty and delicious. This is a psychological and physical abuse of the fur while it is being prepared - this, depending on the suffering caused, gives different aspects of taste!
- Psychological violence makes the fur softer and the meat takes on a slight sour tint - as if you marinated it in vinegar with citric acid; while physical abuse thickens the muscle tissue (making it more juicy) and gives it a sweetish taste. By manipulating these two aspects, amazing results can be achieved!
So the recipe itself:
- Take 6 teenage foals (chirpiks will not work, because they do not understand what is happening around at all, and the speed of their reaction to the environment will destroy all undertakings);
- Dip them alternately in boiling oil and ice-cold water, so that their skin with fluff peels off their bodies;
- Then dip their skinless body in a mixture of salt, black and red ground pepper, coriander and basil; Roll the foal properly (the louder the foal’s cries, the better - because this means that most of his agonizing body is covered with marinade);
- After that, leave the skinned foals within sight and reach of the mare - after all, everyone knows that hugs “make everything better!” (And actually keep our appetizer from dying prematurely!]) while you prepare the marinade and come up with torture for the mother ; %);
- Carefully, with a sharp knife, ring the anus of the foals and sharply pressing on the tissues around, grab the sphincter of the rectum, then with a sharp jerk to pull the entire gastrointestinal tract out of the foal. ready!%);
- Fill the abdominal cavity with your favorite filling (mine is minced pork with pork salted bacon with garlic);
- Pass the hook through the foal’s scruff and hang it in the smoke cabinet.
Regarding the mare, steps #2 to #7 are repeated, however, she must always be in close proximity to her foals, so that she can always hug them and feel sorry for them - this will prolong their(& her own) existence. Also, due to the thicker meat-fat layer, aging in the marinade should take place in several stages - so that the mare does not turn on the “wan die”-loop - you will learn to determine the right moment!
It is best to smoke on sawdust of fruit trees, but it is also possible on oak, beech, and elm. Personally, I prefer beech-chip smoked on beech splints(not the sawdust).
The most interesting thing is that these recipe work almost fine at most meats - even a poultry! Feel free to experiment by your own!
P.S. Writen|translated under “Riot - Overkill”, so preferably read it under IT also)))