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Discussion in 'Cooking Forum' started by SANJUANGLENN, Dec 31, 2014.
And they swear by Cream of Mushroom Soup as an additive to everything.
Yup, sounds like you just fried it too long
Hers a trick I learned about frying wildgame. For the speck I also just fry the breast minus the legs(not the thighs) and wings. I then take a whole bottle of Adolphs Meat tenderizer and add it to bowl with breast completely covered in water. Make sure you get some inside the cavity, and let sit over night. Separate the skin from carcass just enough to get hand or fingers under or between the skin and meat, this is where your seasoning goes before frying. Use all seasonings you want under skin, around breast, and thighs. When you drop Speck in hot oil the skin seals almost instantly and you don't lose your seasoning as you would if they were on the outside of the skin. 1.3 minutes per pound for average Speck. Should be moist and the skin with all that seasoning on it will be crispy and delicious, several beers should be on hand as the salty fried skin makes them go quick.