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pig meat question
#1080147
12/03/09 09:42 PM
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Joined: Jan 2009
Posts: 120
kingranch
OP
Woodsman
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OP
Woodsman
Joined: Jan 2009
Posts: 120 |
I shot a pig 10 days ago, waited 3 days before taking it to processor(iced down and quartered) bc i was at the lease
My wife just went to pick up the meat and said it was not all the way frozen, just really cold, or 1/2 frozen, it was smoked sausage,,,not summer sausage and just saran wrapped, not vaccum packed
I told her not to accept it. This was a new place i tried. I got the guy on the phone and he said hes been doing it for years like that and kept saying he needed the room,,,
I have always been told to freeze pork within a few days of kill or it will spoil..
can anyone give me any input? was the meat ok? i dont trust pork if not properly cared for, I know deer meat and beef is ok to cure or hang, but pork?
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Re: pig meat question
[Re: kingranch]
#1080162
12/03/09 09:47 PM
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Joined: Dec 2006
Posts: 20,770
cbump
THF Celebrity
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THF Celebrity
Joined: Dec 2006
Posts: 20,770 |
Smoked sausage is cooked right?
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Re: pig meat question
[Re: cbump]
#1080163
12/03/09 09:48 PM
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Joined: Jan 2009
Posts: 120
kingranch
OP
Woodsman
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OP
Woodsman
Joined: Jan 2009
Posts: 120 |
no its not cooked all the way
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Re: pig meat question
[Re: kingranch]
#1080169
12/03/09 09:51 PM
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Joined: Jun 2008
Posts: 7,304
Big Tony
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jun 2008
Posts: 7,304 |
I don't really understand your situation or question. Let me ask you some questions to help me. When you shot the hog, did you hang it up? How long? Did you qtr it up and ice down ASAP? When she picked up the meat, was it all sausage? Was the sausage the only part that was not frozen? Give us some more details to help you.
"A hunt based only on trophies taken, falls far short of what the ultimate goal should be." -Fred Bear
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Re: pig meat question
[Re: Big Tony]
#1080200
12/03/09 10:07 PM
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Joined: Jan 2009
Posts: 120
kingranch
OP
Woodsman
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OP
Woodsman
Joined: Jan 2009
Posts: 120 |
as soon as it was shot, i quartered it and iced it, i took the backstrap and loins myself and just took in the quarters for sausage. all of it was sausage, Has anyone heard of botulism?? get my drift
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Re: pig meat question
[Re: kingranch]
#1082837
12/04/09 10:01 PM
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Joined: Sep 2009
Posts: 3,906
n-all
Extreme Tracker
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Extreme Tracker
Joined: Sep 2009
Posts: 3,906 |
I have been told by the guy who does our game as along as you put it on ice and it stayed at or below 37 degrees its ok...the way he does our pigs and deer is as soon as he gets em hangs em for 10-14 days so the meat will age right..then cuts it up and puts it into the proper package's and its always been great.
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Re: pig meat question
[Re: n-all]
#1082887
12/04/09 10:28 PM
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Joined: Jan 2009
Posts: 120
kingranch
OP
Woodsman
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OP
Woodsman
Joined: Jan 2009
Posts: 120 |
10-14 days???? wow i think if i tried that my meat would go rancid for sure
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Re: pig meat question
[Re: kingranch]
#1082902
12/04/09 10:40 PM
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Joined: Feb 2009
Posts: 5,529
tannerlst
THF Trophy Hunter
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THF Trophy Hunter
Joined: Feb 2009
Posts: 5,529 |
its called aging meat, haven't head of aged beef? they hang it at certain temp to where its almost frozen but isn't
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Re: pig meat question
[Re: tannerlst]
#1091670
12/09/09 12:41 AM
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Joined: Oct 2008
Posts: 620
firehog261
Tracker
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Tracker
Joined: Oct 2008
Posts: 620 |
Thats the way my processor does it too. Never hada problem with the meat and been usin im for years.
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Re: pig meat question
[Re: firehog261]
#1091701
12/09/09 12:51 AM
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Joined: Jun 2009
Posts: 87
chouse
Outdoorsman
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Outdoorsman
Joined: Jun 2009
Posts: 87 |
You dont age pork, thats how you get botulism. Pork should be iced down or frozen within about 24 to 48 hours after you kill.
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Re: pig meat question
[Re: chouse]
#1091901
12/09/09 01:55 AM
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Joined: Aug 2009
Posts: 661
Pastor Josh
Tracker
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Tracker
Joined: Aug 2009
Posts: 661 |
Eat a bit, wait for about five hours, and if you have to stay on the throne for the rest of the night, throw the rest away, and get your money back from the processor. You body can probably handle a little botulism.
The wild life of today is not ours to do with as we please. The original stock was given to us in trust for the benefit both of the present and the future. We must render an accounting of this trust to those who come after us.
-Teddy
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Re: pig meat question
[Re: Pastor Josh]
#1092214
12/09/09 03:27 AM
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Joined: Sep 2008
Posts: 410
Rem270man
Bird Dog
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Bird Dog
Joined: Sep 2008
Posts: 410 |
Botulism is caused from meat being left in a can or other metal container (not stainless), even refrigerated. It can kill you.
In addition, Botox injections are a form of botulism injected into the skin to paralyze it.
Proverbs 13:3
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