Camel, why not?Australia ships camel back to the rich Arab states for racing. Some bred, already broken in others caught in the wild then broken in,a job requiring special talents & optimism .Alice Springs the trade hub. They are in almost plague proportions in deserts of central Aust. They were brought here with Afghan handlers a 100 & something years ago when they were putting the Telegraph line across the country,then (this is a recurring theme) let go when roads etc meant they werent needed. They just adapt & run wild breed up & the bulls get particularly ornery. I figure they are just a cow that was designed by a committee ,they eat desert bushs etc. Ive never eaten it but Im not going to die wondering what it tastes like there will be a way.Back to buffalo. I figure Im going to brine it. I hope to have a version of Prague powder from misty gully who supply Masterbuilts,wood pellets cures you name it. It will get here this week I hope with amazing easy smokerI think brine gives me best chance at getting ultimate colour right. Cowgirl got back to me so Ive got expert help. Any suggestions you have are most welcome. I went on the hunt for basturma locally but struck out. Did find pasterma Cypriot sausage,lounganaki greek sausage ,Tolouse sausage &.Portugese chorizo only 10 mins away. I live in a very ethnically diverse part of town.
Buffalo guy will deliver 2 full topsides,so I will freeze 1, then split the other into 2x 6lb or maybe 4x 3lb. Havent figured that out.What do you think.You have done way more of this than me I am quick learner. I might see if I can get a few bones to make some stock or use veal stock do the steam part at end. As soon as meat arrives I will post photos.