Pretty much the title. We bought a pig, not knowing about boar taint so didn’t inquire about the state of the pig (gender, age) beforehand. First cook and it’s heavily present.
Will trimming off all the fat and boning it help mitigate the taint (and crossing my fingers here so hard it hurts) or remove it altogether? Anyone have experience on this problem?
By “marinading it twice” I mean one marinade to get rid of the smell, another to actually season it. The second one is optional, up to you; you can reuse the liquid of the second marinade for some gravy, or to brush over the meat (never raw, though), but do not reuse the liquid of the first one.
It is not necessary but since you said that you’re noticing it around the fattier bits, I’d try it. (I never did it though - only the marinade.) Then, as you said, you can always readd some fat, in special lard would be good.
Gotcha, ok.
I’ll try it both ways in one cook and see how it pans out. The extra trimming and boning also finally gives me an excuse to splurge on a proper boning knife!
Much appreciated!