Brined for 48hours in a 3% salt solution, smoked at 150 degrees until done

  • Mouselemming@sh.itjust.works
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    13 days ago

    As a Californian, you’re better off, mate. Start importing roo meat to California, suddenly it becomes Trendy, now it’s profitable to overkill the Aussie roo population, and also someone starts a roo farm in ChulaVista with nasty factory-farm methods.

    Keep your roos, cull the extras and leave healthy populations as natural as they’re willing to be, with all that good grazing lying around.