This article will tell you how to remove the smell of boar from pork meat. Situations when the lard purchased in the market or other parts of the piglets in the cooking process begin to spread an unpleasant odor, unfortunately, not uncommon. The main reason is the slaughter of non-neutered boar, in the carcass of which the secreted hormone testosterone is fully preserved. But there are a lot of tricks that will help to come out the winner even from this situation.
Check the goods without departing from the cashier
To begin, let's look at how to distinguish meat from whole-grain boar from high-quality pork. And then we will talk about whether it is possible to get rid of its unpleasant smell.
There are certain rules veterinary expertise, according to which boar meat can not be realized on the market or in commercial networks. If pork has the corresponding odor of an uncastrated male, then it is usually handed to industrial plants.
Therefore, the first rule - be sure to ask the seller to show the stamp of the veterinary laboratory and the relevant documents on the product.
But you should pay attention to the meat - its color, the amount of fat, the presence of foreign odors. In its raw form, it practically does not stink, which is why unscrupulous customers are trying to realize it along with the meat of sows, which is a more expensive product.
To avoid fraud, you need to listen to the advice of more experienced buyers. Some of them are advised to take a small piece of pulp from a piece that you plan to purchase, and set it on fire with a lighter or a match. When heated, an unpleasant smell will appear immediately.
But far from being the sellers are ready to conduct such examinations, so they can simply refuse to provide a sample for the test. Here you can go to the trick - buying products from an unverified retailer, have a regular sewing needle with you. Heat metal with a flame of a lighter and quickly stick it into a piece of pulp of interest. Then sniff the needle itself - boar meat will generously share its flavor.
Additionally, pay attention to the color of the pulp - in a pig it is usually pink in color, and in the crown it is saturated red.
Ways to use
There are no bans for eating meat products with the smell of knur. But due to the strongly pronounced specific flavor, the meat and fat of the boar is simply disgusting.
Most often, the carcass of the knur after slaughter is sent immediately to industrial processing, where it acts as a raw material for the manufacture of feed and food additives for animals.
With the smell of meat can be straightened, giving him to feed the pork livestock, in particular - sows with dairy offspring. It is forbidden to feed animals with a raw product, it must be boiled beforehand.
To some extent, you can avoid the unpleasant smell in the meat. To do this, before butchering the wholecast keystone, you need to quickly remove the testes. For more information on the topic, see the article "How to butcher a pig."
Causes of urine smell in pork
The meat smells of ammonia due to the fact that the animal was not subject to the procedure of castration. Testes in large quantities produce the hormone testosterone, which provokes the accumulation of skatol in muscle tissues. It is this substance gives the smell of urine, which is dozens of times increased when the product is heated.
By getting rid of the testes, you can prevent this phenomenon. The boar, which is intended for slaughter, should be castrated no later than six months of age. Otherwise, then you have to think about how to get rid of the smell of pork boar.
Another reason for the smell of urine, which is manifested in the process of cooking meat dishes - congenital anomalies of the animal. In particular, we are talking about the pathological location of the testicles, one of them may not fall into the scrotum, and remain in the abdominal cavity.
It is impossible to determine visually this pathology. As a result, castration does not bring the desired result and then you have to think about how to remove the offensive flavor from the meat during cooking.
To ensure that the pork does not have an unpleasant smell, the mature animal must be neutered no less than two months before the slaughter.
Until puberty, the hormone testosterone is not produced. Males become sexually mature approximately at the age of 6 months; up to this point they can be safely slaughtered for meat without the obligatory procedure of removing the testes.
We turn inedible product into edible
In the case when you bought instead of a pig, meat of a boar rich in skatole, you should not immediately send it to the trash. The product can be eaten, only pre-treatment is required, which contributes to the removal of "amber."
It is not always possible to "reanimate" a product. It all depends on the age of the animal. Sometimes, unfortunately, to make meat fit for human consumption is simply not possible.
The most used way to get rid of the stench is soaking.
For the procedure, suitable saline solution, in which a small amount of vinegar is added (5 tablespoons per 1 l of liquid).
The smaller the size of the piece of pulp, the more effective soaking. Having decided what you will do next with the meat, immediately cut it into pieces of the required size. The process is carried out in three stages. The first - pork remains for 6 hours, then rinsed, and the brine is poured. Re-soaking in water with salt and vinegar lasts 24 hours. The third stage is another replacement of saline solution and soaking for 48-72 hours.
To determine if the meat does not smell like boars after soaking, heat a small piece of flesh with a match flame. If there is a strong smell, you can add a fourth soaking cycle. In the case when the aroma is barely perceptible, feel free to proceed directly to the cooking process.
The dishes in which the meat is soaked should be enamelled or made from dense food-grade plastic. Think where to put the container. If the room is too warm, the product may simply deteriorate.
Freezer comes to the rescue
Negative temperature has a devastating effect on skatole. And this, too, can be used to "banish" the stench.
For freezing, deep freezing chambers are suitable, the temperature inside of which is below 25 degrees. For the complete destruction of the aromatic substance will take at least 3 months.
The weight of each piece of pulp should not exceed 500 g. When we remove the smell with low temperatures, do not forget to hermetically pack the meat, otherwise it will share its flavor with the products stored in the same chamber.
Before sending the pork to the freezer, it is desirable to soak it in saline, the recipe of which is described above. If possible, clean away frozen foods that easily absorb foreign odors.
The problem will help solve the right marinade
Describing how to get rid of the smell of boar, not to mention marinating meat. Properly selected spices will help mask the offensive odor. There are several effective ways to pickle pork:
- fermented milk;
Consider each of them in more detail.
Sour and fragrant
In fermented milk kefir, which is the main ingredient in the marinade, not only removes the smell, but also makes the meat softer.
To prepare the sauce you need 500 ml of a fermented milk product (kefir or whey), 3 medium onions and 4 tablespoons of honey. Onions can be finely chopped or grated. The duration of marinating - 24 hours.
The essence of the fragrant method is the use of fragrant spices and herbs. To marinade really came out, take a clove - 5-7 buds; marjoram - 1 tbsp. spoon; dried mint - 1 tbsp. spoon with a slide; juniper - 10 berries; allspice - 5-10 peas.
All of the above spices need to be wrapped in a cloth bag and pour 1-2 liters of hot water. To increase the brine aromaticity, 1-2 more onions and a few cloves of garlic are added to it. Salt is added to taste, approximately 1-1.5 tbsp. spoons.
All ingredients should boil for 2-3 minutes, after which the marinade is cooled. After 24 hours soaking it, the meat becomes very spicy and savory.
Mustard and lemon marinades
The essence of the method is extremely simple - pieces of pork are generously coated with mustard and sent to the refrigerator for about a day. Prerequisite - pre-soak in saline solution.
After such marinating, it is best to fry or bake the meat, mustard will provide an appetizing golden crust.
Lemon marinade is prepared based on 1 kg of raw meat:
- lemon - half (if small, then you can whole);
- onions - 3-4 pcs .;
- nutmeg - 1 tsp;
- salt, black pepper - to taste.
All spices are mixed with lemon juice, and the mixture is coated with pulp. If desired, you can add lemon zest.
Milk and onions in the fight against smell
Of all the pickling options, onion is considered the most effective in terms of odor elimination. And it is used by hunters in the preparation of wild boar meat, which also has a pronounced specific flavor.
To begin with, the flesh must be cut into portions and soak it for a day in a weak acetic solution (2%).
The weight of the onion must match the weight of the pork. Soaked meat is mixed with chopped onions and sent under pressure for 6-8 hours. After this time, you can safely proceed to frying.
The dairy method is based on the ability of pure cow's milk to absorb toxins and odors. Initially, the quill is soaked in saline, but without the addition of acetic acid. Then the pulp is folded into suitable containers in layers, between which garlic is placed, chopped into thin plastics.
The final stage is the addition of milk. The liquid must completely cover the soaked product. Duration of marinating meat - 24 hours.
Other cooking methods
If it is a pity to part with a clogged pig, the meat of which is richly soaked with skatole, you can try making cold snacks. The peculiarity of this method is that the unpleasant smell is less noticeable in the cold product, so the pork and smoked products can be quite edible.
To smoke the flesh is cut into pieces, weighing 1-1.5 kg and soaked in a saturated saline solution with vinegar. The duration of soaking is 3-4 days.
Then you need to prepare a new saline solution, just do not add acid. To pork well salted, it will take about 10 days.
It is not necessary to rinse meat intended for smoking. On the contrary, it is desirable to give it a good dry. To do this, each piece is suspended from a hook and remains in this position for 16-24 hours.
The same recipe is relevant not only for meat, but also for knur fat.
Next, apply the method of hot smoked.
Now about boiling meat boar - this is another tip hunters. At first, the kuryatyna is soaked in 2-3 stages, as we described above.
Then the pork is cut into thin plates, folded into a saucepan, filled with water and put on the fire. As soon as the first signs of boiling appear, the broth is drained. Pour clean water, you need to monitor the appearance of the foam. If it is not removed in time, the likelihood of an unpleasant smell increases.
Try the broth to taste - foreign flavor is the reason for another change of water. This should be repeated until the stench completely disappears.
In the process of cooking, you can add spices to taste in broth - bay leaf, pepper, celery, onion.
Please, like, in a sign that the article was useful to you.
Share in the comments if you had to cook the meat of the knur.