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The big question.....who is going to use horse meat???? - Page 2

post #21 of 28
Quote:
Originally Posted by fpnmf View Post

Since posting this I have been rocking Google..

 

Most countrys,except ours of course, sell and enjoy horse meat.

 

It looks like they have a fair amount of fat and the steaks look tasty.

 

Lots of sausage pics too.

 

Looks like S. America really enjoys it as does Central/Eastern Europe.

 

 

MMMMM Trigger sausage....

 

  Craig



 

hey Craig, i know for a fact that the dutch are really into horsemeat.....try looking for dutch recipes....netherlands/holland....i'll give a look also later...Matt

post #22 of 28

I would have no qualms whatsoever eating horsemeat at all, it's an animal the same as beef, pork, lamb, dog, etc.  I can easily see horses being raised commercially for their meat, just like beef, in holding pens to fatten them up, etc.  I would like to see more legislation to reduce the wild hog population and commercialize their capture and slaughter and reduce pork prices to more relevant levels, with domestic hog populations bringing higher prices in the preferred breeds, (Berkshire, etc.) and wild hogs for utility meats (sausages, butts, etc.).  That would definitely benefit us!

post #23 of 28
Quote:
Originally Posted by Pops6927 View Post

it's an animal the same as beef, pork, lamb, dog, etc.



Exactly. I wouldn't see a personal need of causing any issues for anyone wanting to buy horse meat.

post #24 of 28

 

a couple to share........matt

 

Kazy (Horse Sausage) (Kazakh)


For making:
        5 kg of kazy
        350 g of salt
        10 g of black ground pepper
        a garlic
For serving the table:
        100 g of kazy
        0,25 of an onion
        2 table-spoons of green canned peas
        From the carcass of the slaughtered horse the ribs with flesh are
cut off and the blood is let trickle down for 5-7 hours. The guts are
washed well and kept in salt water for 1-2 hours. The slightly dried up
kazy are cut in strips along the ribs: the brand kazy are cut in narrow
strips and the narrow ones - in broad strips. The interrib tissue should
be cut with a shapp knife removing cartilages and without crumbling the
fat. Then the meat is salted and peppered, finely cut garlic is added and
the meat is wrapped up in a napkin for 2-3 hours.
        Then kazy are put in guts the ends of which are tied up. After
this kazy can be dried, boiled and smoked. It is better to dry kazy by
warm weather hanging them out for a week in a sunny aired place.
        It is best to smoke kazy in dew smoke at the temperature of
50-60_ c during 12-18 hours and dry them up during 4-6 hours at 12_c.
        Kazy should be boiled for 2 hours in a broad vessel on slow fire.
That kazy should not burst during boiling they should be pierced at
several places.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

 

Shuzhuk (Horse Sausage) (Kazakh)
 
For making:
        5 kg of horse-flesh
        5 kg of suet
        350 g of salt
        10 g of black ground pepper
        50 g of garlic
        greens to taste
        The prepared meat is rubbed with salt and kept fur 1-2 days in a
cool place at the temperature of 3-4_c. Guts are washed and kept for some
time in salt water. Meat and fat are cut in small pieces and mixed.
Garlic, pepper and salt are added and all this is mixed again. Then the
guts are stuffed, its both ends are tied up with a string and they are
hung out for 3-4 hours in a cool place.
        Shuzhuk is smoked during 12-18 hours over dense smoke at the
temperature of 50-60_c, then dried up at 12_c for 2-3 days. Dried or
smoked shuzhuk is boiled on slow fire during 2-2,5 hours. Before serving
the table shuzhuk is cut in thin slices to 1 cm thick, layed out on a
plate, decorated with rings of onion and greens.

 

 

post #25 of 28

Hi Craig, not sure if I will ever use Horse Meat in my smoking, but back in 1963 when I was stationed in France, I did have horse meat steaks in a restraunt there.

I didn't really know it was horse steak till after I had eaten it, but I do remember that it was tastey and good.

 

Back then it was cheaper than Beef or Pork steak as well.

 

Rich

post #26 of 28

I have never tried Horse Meat but my daughter had it prepared a couple of different ways in Italy, including Raw and said it was some of the tastiest and most tender meat she has ever eaten...It is a shame that Tree Hugging, PETA, Humane Society Cry Baby, Hippies, can protest or stop an entire industry from providing yet another food source for the Starving and adventurous Foodies of this supposedly Free Country!...JJ

post #27 of 28
Quote:
Originally Posted by Pops6927 View Post

I would have no qualms whatsoever eating horsemeat at all, it's an animal the same as beef, pork, lamb, dog, etc.


I think I'd have to draw the line at canines........

 

post #28 of 28
Quote:
Originally Posted by Couger78 View Post


I think I'd have to draw the line at canines........

 



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