Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Hunting
Hog Hunting
Handling wild hog meat
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Sid Post" data-source="post: 2466737" data-attributes="member: 8907"><p>I'm in Texas so, you might have something in South Carolina we don't in Texas but generally, game handling will be the same.</p><p></p><p>If you are concerned at all, a box of 200 food handling gloves is available at Sam's Club for ~$7, or 'dish' gloves are available at Dollar General for $2 last time I bought some. Personally, I have butchered as many as 17 feral hogs at one time with only the protection God gave me, whether that is the skin on my hands or my immune system. That being said, you should be careful with splatters and cuts/scrapes on your hands and arms and if you have any health concerns additional caution should be exercised.</p><p></p><p>Definitely keep the meat out of liquids. Whether the liquid is bad or not, cross-contamination isn't the only thing that will ruin the quality of the meat. Make sure any bags or tubs are well-drained.</p><p></p><p>In terms of cooking, don't turn it into tough shoe leather. Yes, you want ~160F, go low and slow if you are worried. Overcooking won't make it safer and really only destroys the quality of the meat that was harvested and slaved over.</p><p></p><p>Depending on how much have and what you intend to do with it, a "pick pickin' " might be in order! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Slow roasted or smoked hams and butts are pretty darn good too!</p></blockquote><p></p>
[QUOTE="Sid Post, post: 2466737, member: 8907"] I'm in Texas so, you might have something in South Carolina we don't in Texas but generally, game handling will be the same. If you are concerned at all, a box of 200 food handling gloves is available at Sam's Club for ~$7, or 'dish' gloves are available at Dollar General for $2 last time I bought some. Personally, I have butchered as many as 17 feral hogs at one time with only the protection God gave me, whether that is the skin on my hands or my immune system. That being said, you should be careful with splatters and cuts/scrapes on your hands and arms and if you have any health concerns additional caution should be exercised. Definitely keep the meat out of liquids. Whether the liquid is bad or not, cross-contamination isn't the only thing that will ruin the quality of the meat. Make sure any bags or tubs are well-drained. In terms of cooking, don't turn it into tough shoe leather. Yes, you want ~160F, go low and slow if you are worried. Overcooking won't make it safer and really only destroys the quality of the meat that was harvested and slaved over. Depending on how much have and what you intend to do with it, a "pick pickin' " might be in order! :) Slow roasted or smoked hams and butts are pretty darn good too! [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Hunting
Hog Hunting
Handling wild hog meat
Top