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Handling wild hog meat
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<blockquote data-quote="Alberta Wexit" data-source="post: 2466639" data-attributes="member: 117908"><p>Have shot a few hog here in Canada. Causing some concerns in most provinces now. Take meat after butchered and freeze for thirty days supposedly kill all bacteria and any parasitic creatures. Never had an issue smaller ones pit barbeque whole to make pulled pork. Larger ones made into hams ribs and pork chops. Haven't had any problems. I skin like I'm skinning a fur bearer start at back end roll hide off away from meat then gut. I have a skinning pole set up. Not done in field. Trichinosis is the bad one I have been told for hogs same as bear meat. Also cook at high temperature as other on thread have stated.</p></blockquote><p></p>
[QUOTE="Alberta Wexit, post: 2466639, member: 117908"] Have shot a few hog here in Canada. Causing some concerns in most provinces now. Take meat after butchered and freeze for thirty days supposedly kill all bacteria and any parasitic creatures. Never had an issue smaller ones pit barbeque whole to make pulled pork. Larger ones made into hams ribs and pork chops. Haven't had any problems. I skin like I'm skinning a fur bearer start at back end roll hide off away from meat then gut. I have a skinning pole set up. Not done in field. Trichinosis is the bad one I have been told for hogs same as bear meat. Also cook at high temperature as other on thread have stated. [/QUOTE]
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