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Feb 7th, 2025
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 Pig down, now what?
#733965
05/23/09 06:02 AM
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Joined: Feb 2006
Posts: 1,009
4X4FOREVER
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Shot this boar at 8:20(76 degrees) this eve. the skeeters were eatin my arse up and no bug dope, so I dug him off deeper into the woods. If it gets cooler tonight, will the meat be OK to butcher out in the morning? ~I'M HUNGRY!!!~  BTW- it was a neck shot. 
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Re: Pig down, now what?
[Re: 4X4FOREVER]
#733966
05/23/09 06:08 AM
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Joined: May 2008
Posts: 7,992
B-swit
THF Trophy Hunter
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i wouldnt even bother with him in the morning it proly wont get near cool enough to save the meat
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Re: Pig down, now what?
[Re: 4X4FOREVER]
#733967
05/23/09 06:09 AM
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Joined: Dec 2006
Posts: 1,774
cuzins8
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IT SHOULD BE EATABLE BUT I WOULDN'T.
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Re: Pig down, now what?
[Re: cuzins8]
#733968
05/23/09 06:09 AM
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Joined: Jan 2008
Posts: 1,450
TexasTransplant
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 She was only a whiskey maker, but he loved her still.
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Re: Pig down, now what?
[Re: B-swit]
#733969
05/23/09 06:11 AM
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Joined: Jul 2008
Posts: 310
bigmac
Bird Dog
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Bird Dog
Joined: Jul 2008
Posts: 310 |
No way would I eat it. Wont be near cold enough and it sounds like you didnt gut it. Buzzard food.
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Re: Pig down, now what?
[Re: TexasTransplant]
#733970
05/23/09 06:12 AM
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Joined: Apr 2008
Posts: 7,041
texretvet
THF Trophy Hunter
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Just sit and wait for the 'yotes to come "pig" out and shoot them too.
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Re: Pig down, now what?
[Re: texretvet]
#733971
05/23/09 06:19 AM
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Joined: Sep 2004
Posts: 11,207
DannyB
THF Celebrity
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I wouldn't eat it the next morning even if it was a deer.
I've only killed one hog ever and didn't keep it. My son has been wanting me to take him hog hunting and I've been told that the boars aren't any good anyway. Is that true??
I know that many years ago a friend brought me some locker plant processed wild pig that a dog wouldn't eat. I just don't remember if he told me if it was a boar or not, or how big it was.
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Re: Pig down, now what?
[Re: DannyB]
#733972
05/23/09 06:36 AM
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Joined: Aug 2005
Posts: 7,026
psycho0819
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2005
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In my experience, a boar under about 150lbs eats just as good as a sow. Anything larger on either, and I just cut the backstraps out and leave the rest for the buzzards and yotes.
But ultimately, I think it's like most any wild game. Properly caring for the meat in the field makes all the difference in the taste when it hits the table. There are some considerations based on what kind of forage the pigs are eating. Some forage can give the meat a wilder taste than others too.
Tolerance is the virtue of a man without conviction.
The end of the world began the day it was created, and life is a sexually transmitted terminal disease.
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Re: Pig down, now what?
[Re: psycho0819]
#733973
05/23/09 07:06 AM
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Joined: Feb 2006
Posts: 1,009
4X4FOREVER
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The weather dip sticks has the temps down to the mid 60s by morning,,,and rain.
I was thinking a poacher's quarter(and straps) in the morn, but wasen't sure at these temps,?
If the ants haven't had their way,,,I might try some cuts anyway.
As said, I'm HUNGRY!!!
BESIDES,, THE OLE TIMERS SAY hang it for three days,, for thr best flavor+++BS!
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Re: Pig down, now what?
[Re: 4X4FOREVER]
#733974
05/23/09 07:25 AM
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Joined: Sep 2004
Posts: 11,207
DannyB
THF Celebrity
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Posts: 11,207 |
Quote:
BESIDES,, THE OLE TIMERS SAY hang it for three days,, for thr best flavor+++BS!
Surely they mean in a walk-in refrigerator. That is what a cattle rancher friend of mine wants done when he butchers anything. I think he wants his hung in the locker plant longer than that.
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Re: Pig down, now what?
[Re: DannyB]
#733975
05/23/09 07:58 AM
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Joined: Feb 2006
Posts: 1,009
4X4FOREVER
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Quote:
Quote:
BESIDES,, THE OLE TIMERS SAY hang it for three days,, for thr best flavor+++BS!
Surely they mean in a walk-in refrigerator. That is what a cattle rancher friend of mine wants done when he butchers anything. I think he wants his hung in the locker plant longer than that.
Ever heard of aged BEEF?
,,,,,Same mind set with the old timers. 
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Re: Pig down, now what?
[Re: DannyB]
#733976
05/23/09 08:08 AM
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Joined: Mar 2009
Posts: 693
nobody
Tracker
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Tracker
Joined: Mar 2009
Posts: 693 |
PIG DOWN WHAT TO DO!!!  First!! gut animal immediatly!!! upon kill, skin and quarter it, put on ice in cooler with some salt until you can process it for the freezer. NOTE: It is okay to let meet hang for 2 weeks in a chilled dry area near freezing NO warmer than 40 degrees and no flies near meat at all. This is called curring. Some slime may accure so it will need to be cut off before processing for storage. Note: a refrigerator is not the best place to cure meet for that amount of time, it is not a dry area that is prefered. A walkin cooler is the preferred!! I would not eat anything that wasn't cleaned right after I shot it unless it was freezing out. BUT STILL I would rather it be cleaned and gutted immediatly after kill. If you wait until morning to do anythig in this heat the meat will be tainted and Maggets will set in in just a few hours in this Texas heat. Most of the good meet parts will ruin very fast and the intestines will be bloated so good luck cleaning a bloated pig. They stink even right after a kill so I wouldn't touch it with a 10' pole in the morning. I'm not real sure the yotes will mess with a pig until several days but you never know what they will do. Pigs are messy even for the yotes to eat. Maybe we should learn something from what the dogs won't eat!!!  NOTE: I'm not an expert this is just what I've (learnt) over the years from hunting and other hunters. GOOD LUCK NEXT TIME!! OH, ask Billy Gordon if he ever got that dead hog out of his trap that sat there at least a full day. I want to know what he did with it??? LOL
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Re: Pig down, now what?
[Re: nobody]
#733977
05/23/09 08:20 AM
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Joined: Mar 2009
Posts: 693
nobody
Tracker
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Tracker
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Posts: 693 |
Hey worse thing that could happen is you get sick so what the heck Go for it!!!!!LOL
Some times we have to learn the hard way!!
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Re: Pig down, now what?
[Re: nobody]
#733978
05/23/09 09:07 AM
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Joined: May 2009
Posts: 176
Dutch Hunter
Woodsman
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Woodsman
Joined: May 2009
Posts: 176 |
Over here hygiene gets in fast....
If you want to hunt and sell your meat to a restaurant or butcher you will need a certficat for meat processing.
Gutting and cooling as fast as you can is the best you can do.
Over here we need to take a blood sample also and sent it to a lab to check for parasits. After prooven that there is nothing in the blood of this animal it s ready for consumption.
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Re: Pig down, now what?
[Re: Dutch Hunter]
#733979
05/23/09 09:33 AM
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Joined: May 2009
Posts: 1,792
RobertY
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By morning, if there is anything that the ants/coyotes/fox haven't eatin, it will not be good. You cannot leave the guts in an animal for any duration of time over an hour. Chemical reactions start, that you don't want any part of. This pig is now buzzard food. With the temp outside, no way, ever. If it was 40* right now and the guts were out, I'd consider it. Realize there are MILLIONS of pigs to shoot in texas. Shoot a smaller sal and eat well.
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Re: Pig down, now what?
[Re: RobertY]
#733980
05/23/09 12:24 PM
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Joined: May 2009
Posts: 34
MRMcCool
Light Foot
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Light Foot
Joined: May 2009
Posts: 34 |
Gut him and pack the cavity with ice,then wrap him with a carcass cover.
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Re: Pig down, now what?
[Re: MRMcCool]
#733981
05/23/09 12:37 PM
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Joined: Nov 2008
Posts: 2,247
Central Texas Hog Traps
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would'nt touch that hog with a ten foot pole, after being left out and not gutted
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Re: Pig down, now what?
[Re: 4X4FOREVER]
#733982
05/23/09 03:38 PM
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Joined: Mar 2009
Posts: 562
Cobra Commander
Tracker
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Tracker
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Quote:
Shot this boar at 8:20(76 degrees) this eve. the skeeters were eatin my arse up and no bug dope, so I dug him off deeper into the woods.
If it gets cooler tonight, will the meat be OK to butcher out in the morning? ~I'M HUNGRY!!!~
BTW- it was a neck shot.
Nice size hog... It was too late when you logged in and started this post. Next time just cut out his back strap and leave it for the buzzzzzzurds... Especially, when heat and time is a factor! What did you use to kill it?
NRA Life Member ![[Linked Image]](http://i627.photobucket.com/albums/tt357/nitrousnoel/cobracommanderwantsyoucg6-1.jpg) The Rise Of Cobra...
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Re: Pig down, now what?
[Re: 4X4FOREVER]
#733983
05/23/09 04:38 PM
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Joined: May 2006
Posts: 6,262
RICK O'SHAY
THF Trophy Hunter
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THF Trophy Hunter
Joined: May 2006
Posts: 6,262 |
from what I've been told, no it won't be any good. everyone I know says hogs need to cleaned and cooled down (iced) asap.
DISCLAIMER
ATTENTION: Your decision should NEVER be based SOLELY upon my advice, recomendation, or opinion.
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TradeTx
[Re: RICK O'SHAY]
#733984
05/23/09 04:57 PM
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Joined: Dec 2008
Posts: 2,328
billy gordon
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Ed you know i said i ant eating that thing.lol.Drug him out to feed the yotes and mexican turkeys. 
Billy Gordon
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Re: Pig down, now what?
[Re: Cobra Commander]
#733985
05/23/09 05:24 PM
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Joined: Feb 2006
Posts: 1,009
4X4FOREVER
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Pig was bloated and covered with ants/green flies at 6:40 this morning. 68 degrees.  Shaolin, I used a 270.
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Re: Pig down, now what?
[Re: Central Texas Hog Traps]
#733986
05/23/09 05:43 PM
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Joined: Dec 2008
Posts: 4,084
Bucks and Ducks
Extreme Tracker
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Extreme Tracker
Joined: Dec 2008
Posts: 4,084 |
Quote:
would'nt touch that hog with a ten foot pole, after being left out and not gutted [/quot
x2
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Re: TradeTx
[Re: billy gordon]
#733987
05/23/09 05:53 PM
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Joined: Aug 2005
Posts: 21,693
Sniper John
gumshoe
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gumshoe
Joined: Aug 2005
Posts: 21,693 |
As already said. Way to warm out. It would need to be gutted AND off the ground right away. Even then with it being over 50 degrees out, is just buying you more time till you pack it with ice or quarter it back at camp or the house, not to be left out all night.
What I do with the larger summer pigs on a hot day or night is immediately roll them on to their stomach right where they were shot. Using a knife cut all the way down the back from neck to tail. Down the back side of the back legs and front side of front legs. Flap the skin down off the back. Cut out the backstraps. Flap the skin down off the back quarters most of the way and fillet/remove the outside half or more of the back hams. If not a boar, repeat same with the front quarters. With a sharp knife and immediately after the animal was shot, this can be done in a matter of minutes. Or less once you have done a few. No dirt gets on the meat and the ungutted carcass is left right there were you shot it. I carry a plastic bag to carry the meat out if I know I will be hog hunting deep in the woods.
The meat is then put in the ice chest to soak in ice water with a little salt and a dash of vinegar added. You can leave that overnight and wait till the next day to wash the meat off and freeze it.
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Re: TradeTx
[Re: Sniper John]
#733988
05/23/09 08:09 PM
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Joined: Mar 2009
Posts: 562
Cobra Commander
Tracker
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Quote:
As already said. Way to warm out. It would need to be gutted AND off the ground right away. Even then with it being over 50 degrees out, is just buying you more time till you pack it with ice or quarter it back at camp or the house, not to be left out all night.
What I do with the larger summer pigs on a hot day or night is immediately roll them on to their stomach right where they were shot. Using a knife cut all the way down the back from neck to tail. Down the back side of the back legs and front side of front legs. Flap the skin down off the back. Cut out the backstraps. Flap the skin down off the back quarters most of the way and fillet/remove the outside half or more of the back hams. If not a boar, repeat same with the front quarters. With a sharp knife and immediately after the animal was shot, this can be done in a matter of minutes. Or less once you have done a few. No dirt gets on the meat and the ungutted carcass is left right there were you shot it. I carry a plastic bag to carry the meat out if I know I will be hog hunting deep in the woods.
The meat is then put in the ice chest to soak in ice water with a little salt and a dash of vinegar added. You can leave that overnight and wait till the next day to wash the meat off and freeze it.
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!
NRA Life Member The Rise Of Cobra...
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Re: TradeTx
[Re: Cobra Commander]
#733989
05/23/09 08:17 PM
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Joined: Dec 2008
Posts: 2,328
billy gordon
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Posts: 2,328 |
Well said the quicker the meat cools down the better.
Billy Gordon
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