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Handling wild hog meat
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<blockquote data-quote="Joe Bishop" data-source="post: 2466949" data-attributes="member: 91758"><p>I've shot a few hogs here in Calif in 100 degree plus heat. Never had a bacteria problem with any of them, just cook them to 165 degrees. Never used gloves except in the last few years. There is bacteria in all animals mostly from the gut. A lot of guys spray Vinegar in the cavity to stop any contamination. Just remember to skin them fast, quarter or halve, I hang them in (cotton bag)the shade until they are dry to the touch. Put them on ice and head to the butcher.</p></blockquote><p></p>
[QUOTE="Joe Bishop, post: 2466949, member: 91758"] I've shot a few hogs here in Calif in 100 degree plus heat. Never had a bacteria problem with any of them, just cook them to 165 degrees. Never used gloves except in the last few years. There is bacteria in all animals mostly from the gut. A lot of guys spray Vinegar in the cavity to stop any contamination. Just remember to skin them fast, quarter or halve, I hang them in (cotton bag)the shade until they are dry to the touch. Put them on ice and head to the butcher. [/QUOTE]
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