PORCUPINE: Prepare the porcupine by stunning it, bleeding the neck, and boiling water in a pot. Mix a bit of room temperature water to avoid cooking the meat. Place the porcupine in hot (not boiling) water. Remove parts that fall off by hand, then shave the rest with a knife. This process takes 30 min and requires thorough cleaning. Typically, a torch is used for final cleaning, but for whole grilled porcupine going on a fire, torching might not be necessary.
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