triticale - the wheat / rye guy

Swiss Gedörttes Hundfleische

It is not my intention that anyone prepare and eat this. Like the instructions for full auto firearm conversions, it is offered for informational purposes only. In particular, i wish to counter the notion commonly encountered online that eating dogmeat is specifically a Korean practice. I found this recipe in the book Unmentionable Cuisine, by Calvin W Schwabe, where it is reported that the only recent cases of trichinosis in Switzerland resulted from eating undercooked dog, rather than the pork with which that parasite is usually associated. Incidently, many Swiss prefer horsemeat to beef for fondue.

Hang a dressed dog carcass for eight to ten days at about thirty six degrees Farenheit and then debone it, retaining as large pieces as possible. Pack these in oak barrels, in the following salt mixture for seven days at forty five to fifty degrees Farenheit: for each twenty pounds of meat, use seven ounces salt, one sixth ounce saltpeter, one third ounce sugar, one third ounce cracked black peppercorns, and one half bay leaf. Repack after two days, putting the pieces from the top on the bottom. Liquid will be drawn from the meat. After seven days, add some red wine with crushed garlic to the brine and let sit for several more days. After this curing, rinse the meat with warmish water, but do not soak. Run a piece of binding cord thru the end of each piece of meat and press it between two boards in an open sided press in a drying room at fifty to fifty five degrees Farenheit and seventy two to seventy five percent humidity for five to six weeks. After pressing, hang the meat in the same drying room until fully dry; six to twenty weeks. The dried dogmeat is traditionally sliced paper thin for serving; the recipe gives no information about condiments or side dishes.