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Hog meat question #7947970 08/24/20 12:55 PM
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bigjoe8565 Online Content OP
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My son in law shot a sow last night at 8:00 and she sat for two hours before he removed the back straps. He thought he missed the pig and finished the hunt before looking for the hog. Question is, would the meat still be good or did it sit too long in the heat?

Re: Hog meat question [Re: bigjoe8565] #7947988 08/24/20 01:08 PM
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Should be fine. Slice off a sliver and pan fry it to check.

Re: Hog meat question [Re: bigjoe8565] #7947990 08/24/20 01:09 PM
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With this heat, IMO if the skin isnt off within 30 minutes, it goes to the yotes.


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Re: Hog meat question [Re: bigjoe8565] #7947997 08/24/20 01:22 PM
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What pokerj2 said. It just isn't worth the risk, imho.

Re: Hog meat question [Re: bigjoe8565] #7948000 08/24/20 01:24 PM
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I can't say with any science behind it, so I won't. Me personally, I'd only consider it if it was much colder out, and then it would be a debate.

Re: Hog meat question [Re: bigjoe8565] #7948033 08/24/20 01:56 PM
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In August? No way.

Re: Hog meat question [Re: bigjoe8565] #7948050 08/24/20 02:06 PM
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I told him I wouldn’t eat it, but would ask the experts here on the forum.

Re: Hog meat question [Re: bigjoe8565] #7948056 08/24/20 02:09 PM
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Originally Posted by bigjoe8565
I told him I wouldn’t eat it, but would ask the experts here on the forum.


roflmao Oh, this place is crawling with "experts." Some of them have even killed a lot of game. grin


...and have dominion over the fish of the sea, and over the fowl of the air, and over every living thing that moveth upon the earth. Gen. 1:28
Re: Hog meat question [Re: bigjoe8565] #7948113 08/24/20 02:51 PM
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I always leave them in the months of July - September.

Re: Hog meat question [Re: bigjoe8565] #7948130 08/24/20 03:01 PM
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It won't hurt anything, if your going to cook it to the right temp. Just keep it cleaner than if it was a cold day.

Here's a little tip.

https://blog.thermoworks.com/thermometer/hunting-season-dont-fall-prey-food-borne-illness/

"Hunters should also consider packing an instant-read thermometer to help track the cooling process following the kill. A Super-Fast Thermapen would allow you to quickly spot check the animal as it’s field dressed. Remember, bacteria in the danger zone (41-135°F), will begin to double every 20 minutes. Hazardous analysis and critical control point (HACCP) recording suggests the internal temperature of the carcass needs to reach 70°F within 2 hours and below 40°F within 4 hours of the kill."


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Re: Hog meat question [Re: Hudbone] #7948163 08/24/20 03:27 PM
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Originally Posted by Hudbone
In August? No way.


Too easy to get another one....not worth the risk for me personally


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Re: Hog meat question [Re: bigjoe8565] #7948177 08/24/20 03:36 PM
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Depends. Did it sit in the sun for two hours? or in the shade for two hours? Do you have the opportunity to shoot pigs whenever you wish? or do you only get a few opportunities a year? I can shoot as many pigs as often as I want to go sit, so I only keep them if they are shot in the cooler months.


Originally Posted by txhuntingguide
If I choose to hunt in a coon tail hat, a pink tootoo and hip waders that is my fine...
Re: Hog meat question [Re: unclebubba] #7948318 08/24/20 05:08 PM
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He shot the hog at 8:00 last night and had the back straps out by 10:15.

Originally Posted by unclebubba
Depends. Did it sit in the sun for two hours? or in the shade for two hours? Do you have the opportunity to shoot pigs whenever you wish? or do you only get a few opportunities a year? I can shoot as many pigs as often as I want to go sit, so I only keep them if they are shot in the cooler months.

Re: Hog meat question [Re: bigjoe8565] #7948385 08/24/20 05:51 PM
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Those loins will be just fine, they are safe to eat. Have done the same many times shooting pigs at night. You have longer than a lot of folks think, especially at night.

Re: Hog meat question [Re: bigjoe8565] #7948479 08/24/20 07:14 PM
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Originally Posted by bigjoe8565
He shot the hog at 8:00 last night and had the back straps out by 10:15.

Originally Posted by unclebubba
Depends. Did it sit in the sun for two hours? or in the shade for two hours? Do you have the opportunity to shoot pigs whenever you wish? or do you only get a few opportunities a year? I can shoot as many pigs as often as I want to go sit, so I only keep them if they are shot in the cooler months.



he should be completely fine with 2 hours

Re: Hog meat question [Re: bigjoe8565] #7948714 08/24/20 09:26 PM
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I almost always take meat from hogs that I shoot. Usually I cut off the leg quarters and back straps. While it can be done faster, by the time I shoot a hog, make sure it's down, take a few photos, stow my rifle, get my knives,etc., cut up the hog, drag off the carcass, cut the belly open so predators can have easy access, go back to the house, remove the skin and forelegs, clean off the hair and other debris, and get the meat on ice, it's typically about two hours.

Sounds like you're a little over that time limit, but not by a whole lot.

I think you're probably okay.
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Re: Hog meat question [Re: bigjoe8565] #7949287 08/25/20 12:45 PM
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" he should be" does not make me extremely comfortable.

shoulda, woulda, coulda - none are endearing.

"probably" - ditto my remark above.

Last edited by Hudbone; 08/25/20 12:46 PM.
Re: Hog meat question [Re: bigjoe8565] #7949307 08/25/20 01:03 PM
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Only takes a minute to make 2 pieces out of 'em'

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Re: Hog meat question [Re: bigjoe8565] #7951590 08/27/20 05:52 AM
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when I kill one in the heat, I usually skin em where they lay to help cool em off quick. Then I roll em around in the dirt to cover the meat with a layer of minerals to protect against the bacteria. Then I drag em back to camp, hang for 4 hours till the blood is all dried. Douse em with some vinegar to kill the stench and get em in the fridge. happy hunting

Re: Hog meat question [Re: bigjoe8565] #7952460 08/27/20 11:44 PM
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I don't see how that's too long if he cooled it down after 2 hrs. I don't even gut them or skin them. Just an incision down the middle of the back and fish out the back straps. The coyotes and buzzards can have the rest.


One shot is all it should take.
Re: Hog meat question [Re: bigjoe8565] #7952489 08/28/20 12:12 AM
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Yeah- I never thought about it but it doesn't seem too long.

Re: Hog meat question [Re: woods and plainsman] #7953795 08/29/20 03:09 AM
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Originally Posted by woods and plainsman
when I kill one in the heat, I usually skin em where they lay to help cool em off quick. Then I roll em around in the dirt to cover the meat with a layer of minerals to protect against the bacteria. Then I drag em back to camp, hang for 4 hours till the blood is all dried. Douse em with some vinegar to kill the stench and get em in the fridge. happy hunting



That’s the craziest stuff I’ve ever heard.

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