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This is probably the very best explanation to the question of "why hunt?" I have ever heard.
One does not marinte "boar". One smokes it low and slow; especially the belly..at around 140, high smoke, then sliced, fried and placed on bread with mayo, cheese, lettuce, and tomato.
You mean marinate.Actually marination is a very good way to go. You do need to remove a lot of fat on the average Boar, especially an old one.
This is probably the very best explanation to the question of "why hunt?" I have ever heard.
One does not marinte "boar". One smokes it low and slow; especially the belly..at around 140, high smoke, then sliced, fried and placed on bread with mayo, cheese, lettuce, and tomato.
You mean marinate.
Actually marination is a very good way to go. You do need to remove a lot of fat on the average Boar, especially an old one.