Semi-OT: Viking marinade

gdenby

Hey folks,

Here's something I'm going to try, assuming I can find buttermilk with living lacto bacilli.  I don't like the flavor of juniper (what makes gin gin), so I will add a bit of nutmeg, which has some of the same flavor, or so I've read.

I suspect that after the lo-o-o-ong marinade, the fermented pig meat can be suspended on twine from an Eggs top vent, and still get the natural rotisserie effect by setting the fire up indirect.

theyolksonyou

Wow. That's interesting for sure. Looking forward to the outcome.

gdenby

I've made sauerbraten a couple of times, and it was OK. I suspect fermented, not pickled, meat will be a lot better.

blind99

cool idea, much better with the egg...  that guy's cooking setup looks like food poisoning waiting to happen - looks like it would take about a week to hit 165. 

gdenby

blind99 said:

cool idea, much better with the egg...  that guy's cooking setup looks like food poisoning waiting to happen - looks like it would take about a week to hit 165. 

Not dangerous, just looks like. He's recreating good cooking from a few thousand years ago. He's making "wet cured" meat. Instead of salt and sugar and drying, the sour cream wipes out the dangerous bugs, and makes the meat tender at the same time. A good preservation method up in the land of ice and snow.

The smoke in an Egg should make the flavor ++ good, or so I hope.

blind99

i'm not one to criticize, i served tongue this weekend, and i've got sheep testicles on order  I'm all for trying weird new stuff -- looking forward to your cook!