Surviving Endless Disasters

Internal organs contain more parasites than other parts, and are also the gathering place for various bacteria and viruses. Moreover, the intestines and stomach are full of undigested food, which is very troublesome to deal with.

Wen Zheng and Wang Jian took out all the internal organs and threw them into the pit. He also discarded the leaves and ropes in his hands.

Pigskin is waterproof and can be spread on the ground to make pigskin carpets. It can be made into sleeping bags or clothes. It can also be made into pigskin backpacks. It just needs to be peeled off as completely as possible.

Wen Zheng concentrated his attention, grabbed the pig skin with one hand, and used the ax blade with the other hand to press the part where the skin and flesh were connected, and controlled the force to slowly cut it down.

The bamboo rat skin he peeled off last time was in tatters and was of no use. Fortunately, the pig skin was thicker, so Wen Zheng finally pulled out a relatively complete piece.

Many insects noticed the smell and came here in groups. Wen Zheng's ears searched for various sounds. He became a little nervous when he heard any movement, but his hands were always steady.

Wild boars are not as white and tender as domestic pigs, nor do they eat, drink and sleep every day like domestic pigs.

They often run in the mountains and forests and roll in mud puddles. They don't have much fat on their bodies, and they are almost all lean meat.

However, Wen Zheng, who had not touched the oil star for several days and also performed high-intensity labor every day, stared at the thin layer of lard on the belly of the wild boar, and his saliva automatically secreted. This can boil lard.

Use a bamboo knife to cut off the pork suet, put it away like a treasure, and then cut other parts.

Discard all the hard-to-cook trotters of the wild boar, and cut the other parts into as small pieces as possible, following the texture of the meat.

The bamboo basket was filled to the brim and the earth pit was quickly buried. Wen Zheng quickly left here with the bamboo basket on his back and ran to the open space in the bamboo forest. No other animals caught up with him, so Wen Zheng stopped.

After feeling the wind direction, this open space was just downwind. Before taking the meat back to the cave, he had to preliminarily dehydrate the meat.

In a relatively high-temperature environment, if meat is not effectively preserved, it will be occupied by bacteria in a short period of time and quickly decay.

There are many ways to preserve meat in modern society. There are refrigerators, freezers and vacuum preservation that have emerged after the development of science and technology. There are also methods that have been used since ancient times, which are meat pickling, wind king and smoke king. More of them are the combination of these methods. methods are combined.

Simply marinating the meat will make the meat taste ordinary, and the storage time will not be extended much, so it will usually be reprocessed.

For example, hanging the bacon in a cool and ventilated place will produce the bacon you usually eat. You can also put the bacon in the sun to get bacon.

What's more, they continue to process and smoke the bacon to obtain smoked bacon.

This is human wisdom. After fresh meat is processed in this way, it can not only be preserved for a long time, but also taste different from fresh meat.

Wen Zheng and his grandfather make bacon and sausages at home every year. If they are well made, they can be stored for a year.

He also ate the bacon made by Grandpa Gu himself. Everyone devoured it. Grandpa Gu watched them eat and introduced his cooking method with a smile.

Pickling requires a lot of salt. The sea salt in Wen Zheng's hand is only enough for daily use, and he didn't bring much with him this time. It's too late to cook it now.

Both smoking and exposure take a long time, so the most appropriate method is smoking.

Smoking uses the smoke that comes out after burning plants. This smoke can help the water in the meat evaporate, and the smoke slowly enters the meat, and can also give the meat a special aroma.

The smoke from burning different plants will affect the taste of bacon. Wen Zheng looked around and saw that bamboo was the most popular. Bamboo should be good for smoking.

After carrying a bamboo basket and searching for a few minutes in the bamboo forest, Wen Zheng cut down a few bamboo trees and found a lot of flat stones, which he brought back and piled on the ground.

Then cut off the tops, roots and leaves of the pulled bamboo, use wooden sticks to build two simple bacon racks, and use ropes to skewer the pork and tie it inside the bacon racks.

A fire was lit under the bacon rack, and the smoke from the burning bamboo leaves slowly rose upwards, covering the wild boar meat.

Wen Zheng took out a large banana leaf from the bamboo basket and placed it on the outside of the bacon rack. This would somewhat slow down the smoke from drifting away, which also shortened the smoking time.

Smoking took a long time, so Wen Zheng didn't worry at all and made another fire next to it. He first turned the pig skin over and carefully roasted it over the fire, then put it aside to dry.

Then he piled the stones next to the fire and placed the big shells on top.

After the water in the shells completely evaporated, Wen Zheng carefully took out the lard wrapped in banana leaves from the rough basket, cut it into small pieces and put it into the shells.

The white fat meat slowly shrank and gradually turned into golden yellow, and the lard was cooked out continuously. Wen Zheng stared at it intently. When it was almost cooked, he added a little sea salt into it. The salt content could Extend the shelf life of lard.

When the pork suet stopped shrinking, Wen Zheng took the shell off the fire. All the fat boiled out and turned into golden brown pork suet. It was also a delicious food called lard residue.

Wen Zheng picked up the lard residue with bamboo chopsticks, put it in his mouth and took a bite. It was salty and crispy.

There are not so many seasonings, just adding a little salt makes it very delicious, just like the taste in childhood memories.

“I kind of want to eat steamed buns, the kind with lard residue.

"Wen Zheng murmured to himself. When he was a child, after refining the oil at home, he would always put the lard residue into the chopped stuffing and make it into buns.

Not every bun will have lard residue in it, and you will be particularly surprised every time you eat it.

After eating several pieces in a row, Wen Zheng finally resisted the urge to continue eating and put the remaining lard residue into the bamboo tube.

There was no other container, so Wen Zheng had no choice. After the boiled lard cooled down, he also had to put it into the bamboo tube.

Lard residue alone was not enough to fill him up. The stones next to the fire had become extremely hot, so Wang Jing wiped the stones with leaves.

Wen Zheng took out the freshly picked bamboo shoots and the pork tenderloin that was deliberately left unsmoked.

The bamboo shoots were shelled and the older roots were removed, leaving the tenderest part. The tenderloin was cut into thin slices, washed several times with bamboo water, and then sprinkled with sea salt for simple pickling.

Wrap the pickled tenderloin with bamboo shoots and place it on a stone slab to slowly bake. Wen Zheng turned it over from time to time with chopsticks.

The moisture of the bamboo shoots was roasted out and slowly seeped into the meat it wrapped, while also absorbing the salt of the pickled meat.

Wild boars are not processed like domestic pigs, and often have a strong stench. Smoking can cover it up as much as possible, but roasting does not have this effect.

Wen Zheng deliberately selected tenderloins with a lighter taste, washed them with bamboo water, marinated them with sea salt, and then absorbed the moisture of bamboo shoots.

Wen Zheng tasted it and his eyes were immediately brightened. The stench was almost imperceptible, and the taste was lingering.

The tender bamboo shoots were crispy and tender, and the combination of meat and vegetables was perfect.

After eating the roasted bamboo shoots and barbecued meat, Wen Zheng was still unsatisfied and set his sights on the rest of the wild boars, but he had to consider sustainable development.

In real life, there are many examples of people stranded on deserted islands.

Some people were rescued after staying for a few days, while others may have lived on the island for several months or even years.

Wen Zheng's mission is to live on the island for a year, so he has to consider more. Either he kills a species without limit, which will cause the species to be unable to reproduce and destroy the food chain of the island. This is easy to happen on an island with a simple food chain. Or he hunts moderately. The best way is to capture live animals and raise them in captivity, which can also make their meat better.

If they are successfully raised in captivity, it means a constant supply of food. Wen Zheng can't help but be tempted, but he still needs a detailed plan.

Wild boars usually live in groups, and it is rare for them to be alone.

Wen Zheng can deal with one wild boar, but not a group. He needs to find the place where the wild boars often go and set traps to capture them.