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silvershark06

I have recently been told to let the meat sit for a few days before smoking....or it can make you sick? Has anyone ever heard this?
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Blast-n-Cast · Full Grown Flour Bluffian Joined: 03 Dec 2007 Posts: 1142

I have never heard that one before, however I do like to keep them quartered up on ice in my cooler for a few days adding ice and draining as necessary. I usually do the same thing with most any wild game. I have cooked them just a few hours after harvesting them without any issues. This time of year you will want to get them cool as soon as possible.

CROAKERSOAKER · Flour Bluffian in training Joined: 16 Jan 2012 Posts: 491

Don't know any logic to it.. I know hanging any game animal in walk in cooler a day or two before processing makes meat much easier to de-bone for sure.
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FINS · Posted: Mon Jun 18, 2012 8:22 pm Post subject:

What is the purpose of leaving them quartered on ice? I've heard people do that but to me it doesn't taste any better. Maybe its because we don't get city pigs. City pigs smell and tasty wild. Maybe that's where the ice comes in to play? I wouldn't think it would help take out the wild flavor. Get some corn fed pigs and there's no ice soaking needed. As far as the original question I've shot them,drug them back,fired up the pit,cleaned the pig then have thrown them on the pit. Tastes the same...

FINS · Posted: Mon Jun 18, 2012 8:25 pm Post subject:

Whomever said you have to wait a few days must not harvest animals often. Fresh is always best. No waiting needed for piggies

51baldeagle · Horse Mullet Joined: 06 Mar 2006 Posts: 169

Guys our hogs are corn fed year round shoot, gut , clean,and grill, invited a friend of mind this is what he had to say,
I've sold all my guns,and joined an organization of "Save the Hogs Foundation" I found the pictures are demeaning and offensive that they being targeted as a piece of meat cooking on the grill on a bed of onions and other veggies with all types spices and Barbeque Sauce on it....to Hell with the Foundation...where is my gun.
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Chef Lefty · Posted: Wed Jun 20, 2012 1:59 pm Post subject:

Blast-n-Cast's method of keeping them in ice and changing out water for ice actually removes blood from the meat, which to me is like a wet aging method and it works well.
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obsessed · Full Grown Flour Bluffian Joined: 08 Mar 2006 Posts: 1200

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

kweber

obsessed · Full Grown Flour Bluffian Joined: 08 Mar 2006 Posts: 1200

troutless · Posted: Wed Aug 08, 2012 8:39 pm Post subject:

I quarter them ( Deer & Pigs ) put ice and water on them with a small bottle of white vinegar. to me its takes the blood and some wild taste out of the meat. I change the ice and water out every day, but don't put vinegar in but one time.

kweber · Posted: Wed Aug 08, 2012 8:55 pm Post subject:

I've done the vinegar and ice water thing with snow goose breasts for a couple hrs...
tends to pull out the blood pretty good.
goose meat is very dark
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