www.sausagemaking.org

by **Dazzajapan** » Sat Jul 04, 2009 10:34 pm

There is a great company in Jpan called themeatguy..his HP is pretty funny actually,an interesting read (www.themeatguy.jp)

Anyway..he does this 3 KG meat surprise package which was truly a bargain at 4000 yen.Not only was there a big pack of iberico pork (korean bbq style),massive chops and various snags,there was a pack of wild boar and

...a big chunk of Australian camel.

Any camel recipes?
LOL

Don't want the wife to get the hump.

by **Dazzajapan** » Sat Jul 04, 2009 11:30 pm

http://www.mnn.com/earth-matters/wilder ... ok-a-camel

Australians are being asked to add camels to their diet to help protect the Aussie Outback. Like cane toads and rabbits, feral camels have overrun the country, gobbling up native vegetation and ripping up water sources, according to a three year study released by The Desert Knowledge Cooperative Research Centre. They say the best way the average Aussie can help is to eat more camel meat to support the hunt. Camel is said to taste like rough beef and is leaner with less fat. It's been eaten for centuries and currently makes up a big source of protein for people in parts of Africa and Asia.

So I'd like to encourage our Australian readers to step outside with high powered rifle and shoot the nearest camel, or pick one up in the 'C' section in the meat market. Here's what to do with it:

Baked Camel
* 1 large camel
* 2 large lamb
* 4 large turkey
* 20 large carp
* 200 medium seagull eggs
* 400 large dates
* banana leaves, as needed

Directions
1. Cook the eggs, peel them.
2. Scale the carps.
3. Fill the carps with the dates and the eggs. Fill the turkeys with the carps.
4. Fill the sheep with the turkeys.
5. Fill the camel with the sheep.
6. Dig a large pit.
7. Place about 500 kilos of charcoal in the pit and light them.
8. Wrap the camel in the banana-leafs and place in the pit.
9. Cover with earth and bake for two days.
10. Serve with rice.

Serves 2-4

ROFL!!! Something less grand maybe?

by **Dazzajapan** » Sat Jul 11, 2009 5:51 am

after long hard thought..nah,not really..
I decided to 'jerk' it.Ah..the camel obviously.I had a look at the Jamaican jerk recipes on here and the matter was decided.

I think camel is a bit on the tough side,so I changed the recipe a bit.
I had a fresh pineapple sitting here so I added fresh pineapple in the mix to tenderise that sand-cow.Also haven't got my scotch bonnet seeds growing yet so had to make do with Tabasco sauce..didn't have any brown sugar but had some golden syrup..and chucked in some Thai Lime leaf powder and a splash of coriander leaf.The stuff is stewing away in the fridge now.

Can't wait for tomorrow.

by **wheels** » Sat Jul 11, 2009 11:18 am

Ah shucks, I thought you'd do the stuffed camel! :lol:

Let us know how it goes.

Phil

by **Dazzajapan** » Mon Jul 13, 2009 12:56 am

well..my Japanese wife who is very picky about food (a pain in the bum) said that the meat tasted nice..she asked me to use the marinade to 'jerk' some chicken for tonight.

The only thing was I had to panfry the camel as I don't have a barbie..how un-Australian is that?
The consistency was very 'floury' for want of a better word..

I think that this flouriness is due to the fat of the camel.I was very surprised,but camel is exceedingly tender!!! It almost crumbles when you fry it it is that soft! I think in the future I would cook the camel in a curry or stew.The meat itself has no particular gameiness..my wife even said it was not unlike beef.

Wheels..was gonna try the stuffed camel but was out of rice.LOL

by **deeps-23** » Mon Jul 13, 2009 8:40 am

i worked for 3.5years in northern somalia.we often had camel the steaks are great on the barby

by **Nutczak** » Mon Jul 13, 2009 6:43 pm

So what would be the best parts of a camel to eat? Would you treat the hump-meat like a hog jowl and cure it and age it?

by **vagreys** » Tue Jul 14, 2009 3:18 am

Hmm....I happened to see Andrew Zimmer's "Bizarre Foods" show, today, and it was about Morocco, where he had....roast camel. It was rubbed with cumin salt, and cooked low and slow. A middle section including the hump and central ribcage, was cooked as one piece. Afterwards, the meat was pulled, and the hump was sliced and cubed. Some of the slow-cooked hump fat was eaten, and some was treated almost like butter. The taste was likened to beef or veal with a slightly sweet aftertaste. I imagine treating it like barbecue or goat meshoui.

by **saucisson** » Tue Jul 14, 2009 1:13 pm

Dazzajapan wrote:http://www.mnn.com/earth-matters/wilderness-resources/blogs/a-delicious-way-to-cook-a-camel
Australians are being asked to add camels to their diet to help protect the Aussie Outback. Like cane toads and rabbits, feral camels have overrun the country, gobbling up native vegetation and ripping up water sources, according to a three year study released by The Desert Knowledge Cooperative Research Centre. They say the best way the average Aussie can help is to eat more camel meat to support the hunt. Camel is said to taste like rough beef and is leaner with less fat. It's been eaten for centuries and currently makes up a big source of protein for people in parts of Africa and Asia.

So I'd like to encourage our Australian readers to step outside with high powered rifle and shoot the nearest camel, or pick one up in the 'C' section in the meat market. Here's what to do with it:

Baked Camel
* 1 large camel
* 2 large lamb
* 4 large turkey
* 20 large carp
* 200 medium seagull eggs
* 400 large dates
* banana leaves, as needed

Directions
1. Cook the eggs, peel them.
2. Scale the carps.
3. Fill the carps with the dates and the eggs. Fill the turkeys with the carps.
4. Fill the sheep with the turkeys.
5. Fill the camel with the sheep.
6. Dig a large pit.
7. Place about 500 kilos of charcoal in the pit and light them.
8. Wrap the camel in the banana-leafs and place in the pit.
9. Cover with earth and bake for two days.
10. Serve with rice.

Serves 2-4

I really thought that was was going to read:

6. Dig a large pit.
7. Place about 500 kilos of charcoal in the pit and light them.
8. Wrap the camel in the banana-leafs and place in the pit.
9. Cover with earth and bake for two days.
10. When you forget where the pit was sling a few prawns on a barbie instead