Camel, why not?Australia ships camel back to the rich Arab states for racing. Some bred, already broken in others caught in the wild then broken in,a job requiring special talents & optimism .Alice Springs the trade hub. They are in almost plague proportions in deserts of central Aust. They were brought here with Afghan handlers a 100 & something years ago when they were putting the Telegraph line across the country,then (this is a recurring theme) let go when roads etc meant they werent needed. They just adapt & run wild breed up & the bulls get particularly ornery. I figure they are just a cow that was designed by a committee ,they eat desert bushs etc. Ive never eaten it but Im not going to die wondering what it tastes like
there will be a way.Back to buffalo. I figure Im going to brine it. I hope to have a version of Prague powder from misty gully who supply Masterbuilts,wood pellets cures you name it. It will get here this week I hope with amazing easy smoker
I think brine gives me best chance at getting ultimate colour right. Cowgirl got back to me so Ive got expert help. Any suggestions you have are most welcome. I went on the hunt for basturma locally but struck out. Did find pasterma Cypriot sausage,lounganaki greek sausage ,Tolouse sausage &.Portugese chorizo only 10 mins away. I live in a very ethnically diverse part of town.
Buffalo guy will deliver 2 full topsides,so I will freeze 1, then split the other into 2x 6lb or maybe 4x 3lb. Havent figured that out.What do you think
.You have done way more of this than me
I am quick learner. I might see if I can get a few bones to make some stock or use veal stock do the steam part at end. As soon as meat arrives I will post photos.
Buffalo guy will deliver 2 full topsides,so I will freeze 1, then split the other into 2x 6lb or maybe 4x 3lb. Havent figured that out.What do you think