Brined for 48hours in a 3% salt solution, smoked at 150 degrees until done

  • micgerne@lemmy.dbzer0.comOP
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    21 days ago

    It was from the butcher, roo shooting licences are even more restrictive than gun licences.

    As far as sustainability goes I think it comes down to whether you look at it under “ideal” conditions or conditions as they are now. Under “least environmental impact, highest farming intensity” I’d agree that pork is probably better, but that’s not how things are.
    Kangaroo populations are basically a byproduct of European grazing practices in Australia for sheep and cattle, they’ll exist at more than sustainable population numbers regardless of if they’re harvested or not and thus harvesting them has little to no environmental impact.

    • SarcasticBrownnose@lemmy.zip
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      21 days ago

      All good, mate. It really comes down to how we define the words used and I like your second choice over the first; low impact vs sustainable.

      We won’t be feeding the population nor having any ecological benefit but eating kangaroo in that situation is definitely lower impact than any other farmed meat.

      Just splitting hairs with you, not looking for arguments. Enjoy the meal.

      • micgerne@lemmy.dbzer0.comOP
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        21 days ago

        yeah nah you’re good, no argument here. It’s an interesting point of discussion as to what constitutes environmentally sustainable.