did some strap tonite using wh. rice flour with a bunch of pepper,garlic,curry and a little adobo. fryed in bacon fat. worked out well. but bacon fat acts differently than high temp oils. rice flour acts differently than corn/wheat flour. is this consistent with what others see? suggestions/hints-i soak my venison 1-6h in milk. i think it helps remove residual blood and "gammyness". got a bud who does his quartered wild pork in iced buttermilk for 24-48h. this might be helpful with even domestic mutton,goat,pork? observations,ideas,experiences?
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