Desert Island Survival Diary

Chapter 119 No.70 Eight Days, Revenge from the Wild Boar (Part [-])
The handling of wild boar meat suddenly made me difficult, and there was not much salt.I 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 very difficult to preserve food well, except for drying, or drying!There is no other way.Best of all, no salt!No matter bacon or anything, as long as you add salt, even ham can be done!Of course it takes a lot of salt.

There is really no such thing now, so we can only process the pork and smoke it first, and it can be dried in the sun during the day, although the meat produced in this way can not be preserved for as long as the time it has been cured with salt, but based on the current situation That said, that's the only way to do it.

After cutting the pork into pieces, they put them into plastic baskets, covered the pig's blood with a pot lid, added some oil to the pig's blood, and dragged the pork to the river.The pork was too heavy, so I had to rest several times along the way, and I had to carefully pay attention to the woods on the side, and keep vigilant at all times.

Since being attacked by this wild boar, I am always afraid that there will be wild boars rushing out of the woods again.Fortunately, I was just worrying in vain, the wild boar I guessed did not appear.Even so, I didn't dare to relax. After all, when I passed by the river last time, I saw wild boars drinking water upstream.

Maybe it's because the sun is so hot at this time, no animals can be seen drinking water by the river, but in the nearby woods, there are small animals running past from time to time.At this time, most animals should instinctively avoid the sun.

The dense woods are also the best place for them. For diurnal predators, this should be the best time to have a full meal. After all, most animals hide in the woods.

At this time, there should be murderous intentions everywhere in the woods, perhaps every second, every moment.Thoughts drifted far away, but the movement of my hands did not stop, because the wild boar had been bled, relatively speaking, the quality of the pork was much better than last time.

But soon, I found a huge mistake, I didn't scald the pig with boiling water... so that the pig hair couldn't be scraped off at all, so I could only cut the pork into pieces with an ax first, and then cut the pig skin on top down.There are also a lot of ribs, and I feel that I may not be able to finish them all.

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

Lying in the shade of a tree, the occasional wind blowing is still a bit cool, unlike the past in the city, even if the wind blows, it is still hot.After unscrewing the water bottle, Gululu drank most of the water in the bottle. After a while, I drank the rest of the water.

When I was resting, it felt like the clock was ticked, and the eyes passed by as soon as I opened and closed my eyes.The sweat has stopped, but I still really want to rest, especially after sweating profusely, lying on this shady ground and feeling the cool wind, I really want to sleep.

However, I also know that this is impossible. The pork must be processed as soon as possible. If possible, it is best to expose it to the sun for a while to remove as much moisture as possible, and then continue to roast it by the fire in the dark night. They can be exposed to the sun again when the sun comes out tomorrow.

Such pork should be able to be stored for a month or two, and if there is salt, it can be stored for a year or two or even longer.When I was traveling, I saw ham made by local people. The ham in the house was covered with fluff, which was mold.At that time, I thought it was broken, but the locals told me that these are the necessary processes for ham to become delicious.

I have also seen the process of making ham by the locals, but the amount of salt they use is very scary.I even remember that they use well salt for curing ham, and these well salt are also boiled by themselves.When I saw it at the beginning, I was very surprised and thought it was incredible, so this memory is still very deep until now.

Salt!Stock up on more afterward, without which I feel like I can't do anything.There is also less and less sugar. The longer time passes, the more and more things I feel that I lack.I even want to make something fresher.

After being busy for a while, I finally washed all the pork. I wanted to wash the large and small intestines, but I ran out of strength, and I lost all the pork belly and kidney.

After washing the pork, there was a layer of fat floating on the river, and swarms of small fish and shrimps swarmed here. It should be difficult to have the opportunity to eat these things here. A large school of black fry.They are desperately competing for these foods...

The pig's head and the cuts were also lost. After the rest of these things are processed, it is probably going to be dark, and I really don't have so much energy.Later I have to repair the walls that the boars knocked down.

These collapsed walls are always in my mind. Recently, wild boars have been frequented. If the walls and traps are not repaired, I may not be able to sleep peacefully at night.I don't want to be woken up in my sleep by wild boars breaking into the tree house!

After dragging the pork back, I endured the pain and shaved off the pork legs and ribs with a knife, and cut the remaining meat into square strips for smoking and drying.

This busy work lasted almost another hour, and it was in a state of no rest.After all these were cut, the pork leg bones that had been chopped off by the ax, that is, the authentic tube bones, were thrown into the pot, and the fan bones, that is, the two bones from the pig's shoulders, were thrown in.Then some water was poured in.

There was no way to cover the pot. There were a lot of bones, and many of them were above the water. There was no way, the pot was not big enough.The water boiled quickly, and the blood froth was removed, and then these bones were poured into the basin and washed with water.

Then put them into the pot again, add water and bring to a boil.Boil slowly for more than an hour, add some water from time to time to prevent the pot from drying out, and you can enjoy a pot of delicious and beautiful soup in the evening!

The remaining pork was basically not left behind, it was cut into long strips, or into chunks, and dried in the only unshaded place in the yard that could bathe in all the sunlight.

Seeing so many pork hanging neatly on several vines, I admire my efficiency.But there is one thing that immediately troubled me again. How to dry so much pork at night is a problem!It's hard to burn all the pork on the fire!

"Oh, if it doesn't work, let's try it slowly!" The fence in the yard has to be repaired as soon as possible...

(End of this chapter)