So after several unsuccessful attempts at eating Javelina, I finally got it done.
Step one, get yourself a Javelina. I tried eating a big boar years ago in tamales and it was a no go to put it politely. He stunk up the entire house in the crockpot and tasted like a skunks gland!
For this recipe, I took a mid sized female with my longbow.
I cared butcher this sow, careful with the hide and gland. I soaked the backstraps and quarters in an ice bath of apple cider vinegar and ice water for about 48 hours in a chest cooler. I boned the cubed meat out and cooked it in a crockpot in the garage as per the wife. Lol
Next day I hand shredded the meat and made the tamale sauce (just winged it). I used red pepper, cayenne pepper, black pepper, chopped jalapeños and several other dried chili’s for tamales. Onion, cumin, salt and garlic among some others.
Blended it all up and recooked it with the shredded Javelina.
It looked so good I had to cook some up with eggs the morning I made tamales. It was surprisingly good and at that point I knew the tamales would be good too. Made the masa as per your favorite instructions.
These turned out plain awesome!! I was originally going to make chorizo but several people recommended tamales so I gave it another go. In the meantime, I did a European mount and she turned out awesome. Looks way better in person.
Next one I get is going in chorizo.
My wife agreed that these are the best tamales we’ve ever made. Definitely was a chore but we take pride in cooking our wild game.
Step one, get yourself a Javelina. I tried eating a big boar years ago in tamales and it was a no go to put it politely. He stunk up the entire house in the crockpot and tasted like a skunks gland!
For this recipe, I took a mid sized female with my longbow.
I cared butcher this sow, careful with the hide and gland. I soaked the backstraps and quarters in an ice bath of apple cider vinegar and ice water for about 48 hours in a chest cooler. I boned the cubed meat out and cooked it in a crockpot in the garage as per the wife. Lol
Next day I hand shredded the meat and made the tamale sauce (just winged it). I used red pepper, cayenne pepper, black pepper, chopped jalapeños and several other dried chili’s for tamales. Onion, cumin, salt and garlic among some others.
Blended it all up and recooked it with the shredded Javelina.
It looked so good I had to cook some up with eggs the morning I made tamales. It was surprisingly good and at that point I knew the tamales would be good too. Made the masa as per your favorite instructions.
These turned out plain awesome!! I was originally going to make chorizo but several people recommended tamales so I gave it another go. In the meantime, I did a European mount and she turned out awesome. Looks way better in person.
Next one I get is going in chorizo.
My wife agreed that these are the best tamales we’ve ever made. Definitely was a chore but we take pride in cooking our wild game.
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