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Difference between revisions of "Hoctucc"
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Used by [[belaul]] hunters as a long-lived source of fat and protein, hoctucc is prepared after a length of hocavi fat has been at least partially drained of oil. The soft white fat is scored and salted while still remaining attached to the hide, sometimes stuffed with herbs, berries or sauces, and either kept solid at easily-accessible freezing temperatures. | Used by [[belaul]] hunters as a long-lived source of fat and protein, hoctucc is prepared after a length of [[hocavi]] fat has been at least partially drained of oil. The soft white fat is scored and salted while still remaining attached to the hide, sometimes stuffed with herbs, berries or sauces, and either kept solid at easily-accessible freezing temperatures. | ||
Other styles advance that traditional method of preparation, including rolling the fat in flour and crisping the sides, pressing it down into more easily-storable patties, or being laid out on a hot stone skin-side down and fried until the fat softens, and then using the wet fat as a rich base for a stew or soup. | Other styles advance that traditional method of preparation, including rolling the fat in flour and crisping the sides, pressing it down into more easily-storable patties, or being laid out on a hot stone skin-side down and fried until the fat softens, and then using the wet fat as a rich base for a stew or soup. | ||