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?

  • tooclose104@lemmy.caOP
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    9 months ago

    Oh, also! Would you recommend both trimming/boning AND the lime brine? I can add butter or oil to re-up the fats I’m removing for smoking at least. Maybe I’ll try it and follow up if my gold fish dad brain remembers.

    Thanks again, I very much appreciate this!