That's a NOPE.
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Javalina, it’s what’s for dinner
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Originally posted by louieagarcia View PostI've eaten javelina, and agree if meat is cared for and prepared correctly it's delicious.
Crazy to think though that they're rodents...and far relation to 'pigs'
Rats beong to the Rodent family. Of course, this is all from the internet so it must be true
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Originally posted by twright View PostI have heard this as well and always believed same. It appears not to be the case. The javies belong to the family Tayassuidae an order of hooved mammals of the subclass Eutheria (including pigs and peccaries and hippopotami and members of the suborder Ruminantia)
Rats beong to the Rodent family. Of course, this is all from the internet so it must be true
Yup, javis ain't rats in any way.
This myth just won't die...
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My inlaws used to have an old Mexican man that worked for them that wanted every javelina that was killed. He would take them in to San Antone and trade them for unspeakable (on the GS) activities....he could be draggin' rear end and smell rank as hell from working all day and when he'd lay eyes on that dead javelina he'd catch another gear, get all spiffed up and off to town he'd go with javie in tow.....them javies would dang sure put wind in his sails!
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Originally posted by Gunnyart View PostWrecklessRanch
Looks good. Not that it matters I'm not likely to see one where I hunt.
165 degrees for two hours souse vide seems pretty hot. Was that just being extra cautious? What did the inside look like?
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Originally posted by WrecklessRanch View PostI think I was being extra cautious. I'm going to try some backstrap pieces today at a lower temperature. It was definitely done. It was suggested to me to treat it like pork even though we all know it's not related. I'm not sure what a safe temperature for it would be but I'll keep experimenting.
After a little research it looks like for a 1" thick pork chop at 144 degrees for 1:15 will produce a perfect medium rare.
Good luck and let us know how your other cuts turn out.
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Originally posted by Gunnyart View PostNew recommendation for safe pork is only 145.
After a little research it looks like for a 1" thick pork chop at 144 degrees for 1:15 will produce a perfect medium rare.
Good luck and let us know how your other cuts turn out.
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Originally posted by Gunnyart View PostNew recommendation for safe pork is only 145.
After a little research it looks like for a 1" thick pork chop at 144 degrees for 1:15 will produce a perfect medium rare.
Good luck and let us know how your other cuts turn out.
I went the sous vide route again last night and dropped the temp to 150. I used this seasoning:
It was so good. It was more tender but I’m not sure if that was due to the temp or different cut of meat.
Sent from my iPhone using Tapatalk
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Originally posted by WrecklessRanch View PostI went the sous vide route again last night and dropped the temp to 150. I used this seasoning:
[ATTACH]936843[/ATTACH]
It was so good. It was more tender but I’m not sure if that was due to the temp or different cut of meat.
Sent from my iPhone using Tapatalk
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