The handling of wild boar meat made it difficult for me all of a sudden, and there was not much salt. The pen "Fun" Pavilion www.biquge.info can only try to make some smoked meat first, the fat layer of wild boar is not very thick, but lard is a rare thing.

In such a hot and humid place, it is difficult to preserve the food properly, and there is no other way than to dry it! The most important thing is that there is no salt! No matter whether bacon or anything, as long as salt is added, even ham can be cooked! Of course, a lot of salt is needed.

Now it is really not, the intelligence first processed these pork and smoked it first, and it can be dried during the day, although the meat that comes out of this way can be preserved for a long time not as long as it has been salted, but in the current situation, it can only be used in this way.

After cutting the pork into pieces, he put it in a plastic basket, covered the pig's blood with the lid of the pot, added some oil to the pig's blood, and dragged the pork towards the river. The pork was so heavy that I took several breaks along the way, and I had to pay careful attention to the woods on the side and be vigilant at all times.

Ever since being attacked by this wild boar, I was always afraid that a wild boar would rush out of the woods again. Fortunately, it was just that Bai was worried, and the guessed wild boar did not appear. Even so, I didn't dare to relax, after all, the last time I passed by the river, I saw the wild boar river upstream.

Maybe it's because the sun is so hot that you can't see any animals drinking from the river, but in the nearby woods, small beasts run by from time to time. At this time, most animals should instinctively avoid the sun.

And the dense woods are also their best place, for daily predators, this should be the best time to report a meal, after all, the vast majority of animals, hiding in the woods.

At this time, the woods should be full of killing machines, maybe every second, every moment of the killing. The imagination floated far away, but the movement in my hands did not stop, because the wild boar was bloodied, relatively speaking, the quality of the pork is much better than last time.

But soon, I discovered a huge mistake and did not scald the pig with boiling water...... So much so that the pig hair could not be shaved off at all, and the pork could only be cut off with an axe first, and then the pig skin on it was cut off first. There are also a lot of ribs, and I don't feel like I can eat them all.

The temperature in the past few days has been a little higher than some time ago, and after dealing with it in the sun for a while, the top of my head was hot from the sun, and my whole back was soaked. In order not to suffer from heat stroke like last time, I had to go to the woods next to me to rest for a while.

Lying in the shade of a tree, the occasional wind is still somewhat cool, unlike in the city, where even if the wind blows, it is hot. Unscrewed the water bottle, Gollum drank most of the water, and after a while, I drank the rest of the water.

When I rested, I felt like time was being dialed in a clock, and my eyes passed as soon as I opened and closed. The sweat has stopped, but I still want to rest, especially after sweating like rain, and then lying on this shady ground, feeling the cool breeze, I really want to sleep.

However, I also know that this is not possible, and the pork must be processed as soon as possible, and if possible, it is best to expose it to the sun for a while, remove as much water as possible, and then continue to bake it by the fire on a night when there is no sunlight, and when the sun comes out tomorrow, it can be exposed again.

Such pork should be fine for a month or two, and even for a year or two or even longer if salt is available. When I was traveling, I saw hams made by the locals, and the hams in the house were all covered with fluff, and those were mold. At the time, I thought it was bad, but the locals told me that these are the necessary processes for the ham to make it delicious.

The locals have also seen the process of making ham, but the amount of salt they use is very horrific. I even remember that the salt they used to marinate their ham was made from well salt, and these well salts were also boiled by themselves. I was very surprised when I saw it, and I thought it was incredible, so I know that this memory is still very deep.

Salt and then have to stock up, without which I feel like I can't do anything. And there is less and less sugar, and the more time passes, the more I feel like I am lacking. I even want to get something fresh.

After being busy for a while, I finally washed all the pork, and I originally wanted to wash the large intestine and small intestine, but I didn't have the strength anymore, and even the pork belly and pork kidneys were all lost by me.

After washing the pork, a layer of grease floated on this piece of river, and groups of small fish and shrimp flocked here, and it should be difficult to have the opportunity to eat these things here. They're fighting for the food......

The pig's head and the cut ones were also lost, and the rest of the things, after processing, are estimated to be dark, and there is really not so much energy. I'll have to repair the walls that have been washed down by wild boars later.

These collapsed walls have always been in my mind, and wild boars have been frequent lately, and if the walls and traps are not repaired, you may not be able to sleep peacefully at night. I don't want to be woken up in my sleep by a wild boar that breaks into a treehouse!

After dragging the pork back, I shaved the pork legs and ribs with a knife, and the rest of the meat was cut into square strips for smoking and drying.

This busyness lasted for more than an hour, and there was no rest. After cutting all this, the pork leg bones that had been cut off by the axe, that is, the authentic barrel bones, were thrown into the pot, as well as the fan bones, that is, the two bones on the pig's shoulder. Then pour in some water.

The lid of the pot can't be covered anymore, there are a lot of bones, a lot of them are exposed to the water, there is no way, the pot is really not big enough. The water quickly boiled, the blood foam was removed, and the bones were poured into the troll and washed with water.

Then put them in the pot again and bring water to a boil. Slowly simmer for more than an hour, add some water from time to time to prevent the pot from drying out, and wait until the evening to taste a pot of delicious soup!

The rest of the pork was largely left behind, it was cut into long strips or chunks, and dried in the only unobstructed part of the yard where it could soak up all the sun.

Looking at the few vines, there are so many pork neatly hanging, and I simply admire my efficiency. But there was one thing that immediately troubled me, how to dry so much pork at night is a problem!

"Well, if it doesn't work, let's try it slowly!" The fence of the yard had to be repaired in a hurry......