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Message: <blockquote data-quote="Nash_Node" data-source="post: 19601319" data-attributes="member: 91200">Seconded,But if you want to make it taste more like Bacon... buy rock salt. Its available in "Aayuredha shops" and it's called "Visanda lunu" or something like that.Don't cut the meat completely... rather run deep stripes with a knife and sprinkle the rock salt over it. You can add any form of liquor too if you want the taste to change according to your falvour. I usually use VSOA arrack.. gives a very deep texture and a stiff taste. But .. it's up to you. I pour the arrack to a deep plate and keep the meat submerged usually for a day in the fridge.If you want fast results... get a BBQ grill.... or...buy a 1"x1" metal grill available in hardware stores..use a sand paper to strip away much of the Galvanizing coating you can.Then fire up some wood and let it burn till red hot charcoal. Place the grill about 4" inches above and place the meat and let it slowly cook... Keep adding small splinters or broken pieces of "pol katu" to keep the heat...  DO NOT LET IT LIGHT UP IN FIRE.... YOU NEED ONLY RED CHARCOAL HEAT ONLY. IF you can find cinnamon wood (kurudhu dhara) that's the best since it will add amazing flavour to wild boar meat <img src="/styles/default/xenforo/smilies/default/D.gif"  class="smilie" loading="lazy" alt=":D" title="Big grin    :D" data-shortname=":D" />Turn it over from time to time depending on the thickness of the meat till cooks and dries on it's own. Usually takes about 5-6 hours ...again.. depending on the thickness of the meat. If you have ample time... follow "ruwanfer"s method which usually enhances the meat flavour more than the grill fire method I told about.If all goes well.. send me a piece as well <img src="/styles/default/xenforo/smilies/default/D.gif"  class="smilie" loading="lazy" alt=":D" title="Big grin    :D" data-shortname=":D" /></blockquote>

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