And he's quite good at it, too...
I used about a kilogram of wild boar saddle (double loin), or four small loins. Strip the silver skin (thin, fibrous fascia) from the large end of the loin. Prepare the marinade:
- Juice from about six limes (maybe three-quarters of a cup)
- Couple of tablespoons of honey (adjust to your preference, I'm not a fan of
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When I saw "Umuhk cooked" I wondered if you'd baked him at the usual 7 minutes per pound for long pig...
(Hope you're both doing well!)
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