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Feb 7th, 2025
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 Re: Pig down, now what?
[Re: billy gordon]
#733990
05/23/09 10:00 PM
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Joined: Mar 2009
Posts: 693
nobody
Tracker
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Tracker
Joined: Mar 2009
Posts: 693 |
Hey I just thought about this.
Why couldn't you have built a fire and roasted that sucker right on the spot. Smoke would have detered the mesquitos and you had vittles right away.
Now you'er talking old timer!!
And fun to boot!! call your buddies, pop a cold top, sit back and pig out (LOL) PUN intended!!
Could have gutted while fire was getting hot!!
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Re: Pig down, now what?
[Re: nobody]
#733991
05/23/09 11:22 PM
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Joined: Apr 2009
Posts: 6,235
pdr55
THF Trophy Hunter
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THF Trophy Hunter
Joined: Apr 2009
Posts: 6,235 |
Can you spell TRICHINOSIS ? I don`t know if I can !
It`s some pretty bad stuff. Be careful with hog meat.
If you`re running down my country, man,
You`re walking on the fighting side of me. (Merle)
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Re: Pig down, now what?
[Re: 4X4FOREVER]
#733992
05/24/09 12:04 AM
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Joined: Nov 2008
Posts: 4,292
moderno
Extreme Tracker
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Extreme Tracker
Joined: Nov 2008
Posts: 4,292 |
Make sure you got plenty of ammo and go kill some more!
Bartender, bring me anything except brake fluid, cause I don't plan on stopping!
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Re: TradeTx
[Re: Cobra Commander]
#733993
05/24/09 12:07 AM
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Joined: Aug 2005
Posts: 21,693
Sniper John
gumshoe
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gumshoe
Joined: Aug 2005
Posts: 21,693 |
Quote:
Well said... The salt will also act as a brine solution that will flavor and keep your porky pig moist on the grill... Then when you're ready to cook it just season it with your favorite rub!
Correct. Putting salt in the ice water acts as a brine. This will draw out some of the blood and gamey flavor and allow what is used for the tenderizer to penetrate the meat.
The Vinegar is a tenderizer, but will also kill bacteria. Other "acids" can be substituted if your in camp and in a pinch. I have used a bottle of Italian Salad Dressing which is mostly Vinegar anyway and in fact would have to admit it marinated a nice flavor to the meat. Lemon Juice, Buttermilk, even some Coca Cola could work. Or steal all the limes your buddy brought to hunting camp to use in his Coronas and squeeze those in for the tenderizer.
For a big hog I will make two or three ice water changes over a couple days. Go light on the vinegar on the last ice water change, nor go too heavy with it to begin with. Don't take much. You don't want your meat to taste like vinegar.
At the start of a new season on the hunting lease we take several containers of table salt or a bag of rock salt and a large bottle of white Vinegar to leave out there to have when needed. Also another trick is to have some coarse black pepper handy at the lease. Sprinkle that on the exposed body cavity of a field dressed pig (or deer) and the flies will tend to stay off of it more than if not used.
Sorry, I don't have any measurements. It is like one of those Cajun things where you just know from looking at the size of the cooler and you take a guess. K.I.S.S. Don't over think it.
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