This article will tell you how to remove boar smell from pork meat. Situations when lard purchased on the market or other parts of piglets during the cooking process begin to emit an unpleasant aroma are, unfortunately, not uncommon. The main reason is the slaughter of an uncastrated boar, in the carcass of which the secreted hormone testosterone is completely preserved. But there are many tricks that will help you emerge victorious even from this situation.
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First, let's look at how to distinguish the meat of an uncastrated boar from high-quality pork. And then we’ll talk about whether it’s possible to get rid of its unpleasant smell.
There are certain rules of veterinary examination, according to which boar meat cannot be sold on the market or in retail chains. If pork has the appropriate smell of an uncastrated male, then it is usually delivered to industrial plants.
Therefore, the first rule is to be sure to ask the seller to show the stamp of the veterinary laboratory and the relevant documents for the product.
But it is worth paying attention to the meat - its color, the amount of fat, the presence of foreign odors. In its raw form, it practically does not stink, which is why unscrupulous buyers try to sell it along with sow meat, which is a more expensive product.
To avoid being scammed, you need to listen to the advice of more experienced buyers. Some of them advise taking a small piece of pulp from the piece you are planning to purchase and setting it on fire with a lighter or match. When heated, an unpleasant odor will appear immediately.
But sellers are far from ready to conduct such examinations, so they may simply refuse to provide a sample for testing. Here you can use a trick - when buying products from an unverified seller, have a regular sewing needle with you. Heat the metal with the flame of a lighter and quickly stick it into the piece of pulp of interest. Then smell the needle itself - the boar meat will generously share its aroma.
Additionally, pay attention to the color of the flesh - in a pig it is usually pink, while in a knur it is rich red.
Smelly product - get rid of it or leave it?
A repulsive unpleasant odor can be due to various reasons. Most often this happens as a result of:
- storage at high air temperatures;
- being near spoiled food;
- storage in cellophane, with a lack of air access;
- improper feeding or pinning of the animal.
If the smell of a product is in doubt, the product should be inspected, paying attention not only to the aroma, but also to the appearance. The following points should be of concern:
The following points should be of concern:
- unnatural color of the product, not typical for a particular type of meat;
- presence of parasites;
- persistent smell of rot and decay;
- uncharacteristic consistency.
It should be borne in mind that some types of meat, such as lamb, initially have a specific odor, and this does not indicate spoilage of the product.
Methods of use
There are no prohibitions on eating meat products with the smell of knur. But due to the strongly pronounced specific aroma, boar meat and lard are simply disgusting to eat.
Most often, the carcass of a knur after slaughter is sent directly to industrial processing, where it acts as a raw material for the manufacture of feed and nutritional supplements for animals.
You can deal with smelly meat by giving it to feed the pig population, in particular sows with milk litter. It is forbidden to feed animals raw product; it must first be boiled.
To some extent, you can avoid the appearance of an unpleasant odor in the meat. To do this, before cutting an uncastrated dog, you need to quickly remove the testes. For more information on the topic, read the article “How to properly butcher a pig.”
Causes of urine odor in pork
The meat smells of ammonia because the animal has not been castrated. The testes produce large quantities of the hormone testosterone, which provokes the accumulation of skatole in the muscle tissue. It is this substance that gives the smell of urine, which intensifies tenfold when the product is heated.
By getting rid of the testes, you can prevent this phenomenon. A boar intended for slaughter must be castrated no later than six months of age. Otherwise, then you will have to think about how to get rid of the smell of boar pork.
Another reason for the smell of urine that appears during the preparation of meat dishes is congenital anomalies of the animal. In particular, we are talking about the pathological location of the testicles; one of them may not descend into the scrotum, but remain in the abdominal cavity.
It is impossible to visually determine such a pathology. As a result, castration does not bring the desired result and then you have to think about how to remove the foul aroma from the meat during cooking.
To prevent pork from having an unpleasant odor, a mature animal must be castrated at least two months before slaughter.
The hormone testosterone is not produced until puberty. Males become sexually mature at approximately 6 months of age; up to this point, they can be safely slaughtered for meat without the mandatory procedure of removing the testes.
A progressive method of getting rid of heavy odor
To improve the taste of meat and accelerate the weight gain of fattening animals, castration of piglets at an early age is used in livestock farming. The technique has been worked out and does not cause any difficulties, but it has some disadvantages. It is not possible to prevent the mortality of young animals in the postoperative period, growth slows down after physical castration, and the fat layer builds up to the detriment of muscle fibers.
Scientists have developed the drug “Improvac”, which is able to remove the heavy smell of urea from the product. Numerous studies have been conducted with this drug in different climatic conditions. As a result, the pigs achieved good weight gain, better than animals raised using conventional technologies. The thickness of the backfat in pigs treated with Improvak was significantly less, and the amount of lean meat increased.
The drug is administered to animals behind the ear in a dosage of 2 ml. The first time the injection is given 2 months after birth, the second time 4-6 weeks before slaughter. The active substance inhibits the functioning of the testicles, which eliminates the disgusting smell after slaughter.
Experts are convinced that Improvak increases profitability and improves the efficiency of raising pigs. This product is used for fattening animals in Australia and EU countries. Russian veterinarians and livestock specialists highly appreciated the capabilities of the new drug and recommend it for use.
We turn an inedible product into an edible one
In the case when you bought boar meat, rich in skatole, instead of a pig, you should not immediately throw it in the trash. The product can be eaten; it will only require preliminary processing, which will help remove the “amber.”
It is not always possible to “reanimate” a product. It all depends on the age of the animal. Sometimes, unfortunately, it is simply impossible to make meat suitable for human consumption.
The most used method to get rid of stench is soaking.
A saturated saline solution with a small amount of vinegar added (5 tablespoons per 1 liter of liquid) is suitable for the procedure.
The smaller the piece of pulp, the more effective the soaking. Having decided what you will do next with the meat, immediately cut it into pieces of the required size. The process is carried out in three stages. First, the pork is left for 6 hours, then rinsed, and the brine is poured out. Repeated soaking in water with salt and vinegar lasts 24 hours. The third stage is the next replacement of the saline solution and soaking for 48-72 hours.
To determine whether the meat smells like a boar after soaking, heat a small piece of the pulp with a match flame. If there is a strong smell, you can add a fourth soaking cycle. If the aroma is barely perceptible, feel free to proceed directly to the cooking process.
The container in which the meat is soaked must be enameled or made of thick food-grade plastic. Think about where you will put the container. If the room is too warm, the product may simply spoil.
Features of removing amber for various types of meat
Different types of meat have their own characteristics in cooking and preparing the product for processing. For some species, a slight odor is natural and does not indicate spoilage.
Duck
Duck initially has a specific smell. To deal with it, soaking is used. You can use regular cold water. After this, the duck is wiped dry and rubbed with herbs. It is better to cook duck with spices that will overpower the aroma and make the dish delicious.
Beef
Beef lends itself well to marinating and soaking. You can start by soaking not too large pieces in a solution of vinegar and salt. After this, the meat is washed and, depending on the severity of the smell, marinated.
Chicken
In chicken, the main source of unpleasant odor can be fat. It is the first to start to deteriorate and smell bad. To solve the flavor issue, the fat is trimmed and the meat is marinated or soaked according to any recipe. Read more here.
Pork
Fresh pork does not have an unpleasant odor.
If there were no problems with storage, but the smell was unpleasant, most likely the meat of an uncastrated boar was put on sale. Such a product will have not just an unpleasant, but a stinking aroma that will persist even after cooking.
Deep freezing for several hours can partially eliminate it. If the smell remains, you can try soaking. Before this procedure, a large piece should be divided into thin slices, and fat should be cut off as much as possible.
For pork, a good option is to soak it in milk for 12 hours, changing the liquid every couple of hours. Additionally, you can use garlic.
Another option is to soak the meat in a salt solution with the addition of vinegar. For this processing you will need:
- 2 l. water;
- 4 tbsp. l. salt;
- 5 tbsp. l. vinegar.
The meat is soaked in the prepared solution for 6-10 hours. After this, a new one is prepared and soaking continues for another day.
To avoid buying boar meat out of ignorance, you can set fire to a piece of lard from a piece. If the smell turns out to be sharp and repulsive, it is better to refuse the purchase, since this is a boar.
This article will tell you how to remove the smell if the pork smells.
Mutton
Before cooking, excess fat is removed from the lamb, the flesh is rubbed with spices and placed in the refrigerator for several hours. Pickling can also be used. This article will tell you more.
Rabbit meat
Rabbit meat has a specific smell that is easily removed.
If the product is not spoiled, then simply soak the carcass in cold water overnight. After this, it is marinated to make it softer and more tender.
Lemon juice, wine, and kefir can be used as marinades. In addition, spices are added to the marinade.
The duration of marinating depends on the age of the rabbit. For a young person, 3 hours is enough, for an old person, up to 8 hours.
Goat meat
Goat meat is the most difficult meat to remove odors. Soaking in a vinegar solution for several hours and cooking with plenty of spices, including garlic, will help. Meat from an uncastrated goat cannot be processed and will have to be thrown away.
Game
The meat of elk, roe deer, beaver and other wild animals may have a specific smell, since the animal lives in its natural environment. The older the animal, the more pronounced the smell may be.
After cutting, individual pieces that will be eaten are soaked in salted water with the addition of vinegar, and rinsed in running water. It is better to cook game on the grill so that the smell of smoke permeates the meat.
Fish
Fish is a perishable product that should not be stored for a long time. If the location rules are violated, it will quickly become smelly. This is due to the structural features of the inhabitants of reservoirs.
The proteins found in fish are not stable and quickly begin to decompose, much faster than the proteins in meat. Fatty acids, which are part of fish products, also contribute to oxidative processes.
Stale fish is determined by the following signs:
- mucus and stickiness;
- strong repulsive aroma;
- the appearance of uncharacteristic spots;
- dull yellowed eyes;
- dark gills.
If these factors are present, such a product should not be consumed in food. For fresh fish that is not spoiled, but has a characteristic smell of a pond, recipes with marinating and adding spices can be used. Read more here.
The freezer comes to the rescue
Negative temperatures have a destructive effect on skatole. And this can also be used to “drive out” the stench.
Deep-freezing chambers with an internal temperature below 25 degrees are suitable for freezing. It will take at least 3 months for the aromatic substance to completely degrade.
The weight of each piece of pulp should not exceed 500 g. When we remove the smell using low temperatures, do not forget to seal the meat tightly, otherwise it will share its aroma with the products stored in the same chamber.
Before putting the pork in the freezer, it is advisable to soak it in a saline solution, the recipe for which is described above. If possible, remove frozen foods that easily absorb odors.
Helpful information
Tips for selecting, processing and cooking odorless lamb:
- if you don’t want to deal with the smell, you need to buy lamb meat, the age of which does not exceed 3 months - you can buy the product only in early spring, such meat smells exclusively of sheep’s milk;
- meat of dairy lambs from 3 months to a year is soaked for 30-60 minutes;
- young lamb is kept in brines and marinades for 1 to 3 hours;
- the meat of an old animal is soaked for 12-24 hours;
- to completely eliminate the smell of lamb when cooking soup, the water will need to be drained 3 times;
- After using any solution, the meat must be washed with clean water - this will ensure minimal distortion of the taste of the final dish.
You will find a lot of useful and important information on how to remove smell from different types of meat and cook it correctly here
Fermented and fragrant
In fermented milk kefir, which is the main ingredient in the marinade, not only removes the smell, but also makes the meat softer.
To prepare the sauce you will need 500 ml of fermented milk product (kefir or whey), 3 medium onions and 4 tablespoons of honey. The onion can be finely chopped or grated. The duration of marinating is 24 hours.
The essence of the fragrant method is to use aromatic spices and herbs. To make the marinade really come out as such, take cloves - 5-7 buds; marjoram - 1 tbsp. spoon; dried mint - 1 tbsp. heaped spoon; juniper - 10 berries; allspice – 5-10 peas.
All of the spices listed should be wrapped in a fabric bag and poured with 1-2 liters of hot water. To increase the aromaticity of the brine, add 1-2 more onions and a few cloves of garlic. Salt is added to taste, approximately 1-1.5 tbsp. spoons
All ingredients should boil for 2-3 minutes, after which the marinade cools. After 24 hours of soaking in it, the meat becomes very spicy and piquant.
Mustard and lemon marinades
The essence of the method is extremely simple - pieces of pork are generously coated with mustard and placed in the refrigerator for about a day. A prerequisite is pre-soaking in a saline solution.
After such marinating, it is best to fry or bake the meat; mustard will provide an appetizing golden crust.
Lemon marinade is prepared per 1 kg of raw meat:
- lemon – half (if small, then whole);
- onions – 3-4 pcs.;
- nutmeg – 1 teaspoon;
- salt, ground black pepper - to taste.
All spices are mixed with lemon juice, and the resulting mixture is coated with the pulp. If desired, you can add lemon zest.
General recommendations for rendering pork fat
Regardless of what you render the fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the stove is heated too much, the lard may burn.
Until the first rendered fat appears, you need to monitor this process and stir the lard in a timely manner.
As soon as a certain amount of fat is rendered, the remaining pieces will boil in it, giving off fat.
You need to stir periodically. This will ensure that all the pieces of lard are rendered more evenly.
There is no need to render the fat until the cracklings are crispy. They should remain soft and light. They can then be further fried separately until they become brown and crispy. They can be used for stewing potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.
Properly rendered fat in a glass jar should be pale yellow. When it hardens, it will turn white.
Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.
Fat should be stored in a cool place. Can be frozen.
Pork fat can be stored in such conditions for a long time, more than a year.
Milk and onions to fight odor
Of all the pickling options, onion is considered the most effective in terms of eliminating odor. And it is precisely this that hunters use when preparing wild boar meat, which also has a pronounced specific aroma.
First, you need to cut the pulp into portions and soak it for a day in a weak vinegar solution (2%).
The weight of the onion should match the weight of the pork. The soaked meat is mixed with chopped onions and placed under oppression for 6-8 hours. After this time, you can safely start frying.
The milk method is based on the ability of pure cow's milk to absorb toxins and foreign odors. Initially, the chicken meat is soaked in a saline solution, but without adding acetic acid. Then the pulp is placed in a suitable container in layers, between which garlic, cut into thin plastics, is placed.
The final stage is adding milk. The liquid should completely cover the product being soaked. The duration of marinating of meat is 24 hours.
