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Hunting
Hog Hunting
Meat quality: shot at distance vs. trapped and shot
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<blockquote data-quote="LoneTraveler" data-source="post: 1964911" data-attributes="member: 77249"><p>Trichinella can be very dangerous in pork, and bear meat. Cook to at least 145 F. degrees inside temperature to be safe.</p><p></p><p>When a sow hog is in estrus (Heat) you are going to get some bad weird smelling/tasting meat. </p><p></p><p> Growing up on a farm raising and butchering hogs for the Ham, Bacon and Egg shows and meat for our family was yearly job. I liked to raise barrow hogs for meat. </p><p></p><p>Going to school all week and plan to butcher on Saturday could get fowled up if a female butcher hogs came in heat. We would not butcher them till the next Saturday. A sow hog comes estrus in every 21 days so that 1 day makes about 5% chance of bad meat.</p></blockquote><p></p>
[QUOTE="LoneTraveler, post: 1964911, member: 77249"] Trichinella can be very dangerous in pork, and bear meat. Cook to at least 145 F. degrees inside temperature to be safe. When a sow hog is in estrus (Heat) you are going to get some bad weird smelling/tasting meat. Growing up on a farm raising and butchering hogs for the Ham, Bacon and Egg shows and meat for our family was yearly job. I liked to raise barrow hogs for meat. Going to school all week and plan to butcher on Saturday could get fowled up if a female butcher hogs came in heat. We would not butcher them till the next Saturday. A sow hog comes estrus in every 21 days so that 1 day makes about 5% chance of bad meat. [/QUOTE]
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Meat quality: shot at distance vs. trapped and shot
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