questions for some of you hog killers

[jct]

Turkeyslayer,
My appologies sir, My coment on a dinner invite wasn't meant to come across that way.
I was attempting to stress the inharent dangers of leaveing hog meat un-frozen for a month. Very risky. But I'm sure if I was fortunate enough to get an invite I would accept and probably never know how the meat was prepared.
Sorry again as I didn't intend to offend you.

[Caleb the bow breaker]

I guess I will join in the argument.  I grew up in Texas and was taught to soak my deer and pig in ice water.  I always thought the meat was slimy and very bleached.  It also seemed like it lost a lot of flavor.  I did this because it was possible to have 90 degree days during the bowseason.  

I moved to Nebraska a couple years ago and learned a lot about game care.  I fell in with a family that probably kills 20 deer a year and made a few friends that processed deer for a living.  All of them thought I was crazy for soaking my deer in water.  I was told that water harbored bacteria and to not even rinse the carcass unless I made a poor shot.

Currently if it is too hot to hang a deer or pig whole I will skin, quarter and place in a cooler.  I also keep several milk jugs that are filled with water and frozen.  I will put 3 or 4 of them in the cooler along with a meat thermometer.  I will change out jugs as needed.  I am able to hold a constant temp between 35-40 degrees with very little work.  The meat remains cool and dry.  Has definetly improved the quality of our final product.  

Not the only way to do things but works for me.

Also, I have used ground pig with venison to make some really good breakfast sausage and brautwurst.

Caleb

[turkeyslayer]

that was one of my next questions,has anybody ever mixed deer & wild hog together & made breakfast sausage,was wondering how that would taste?

[metsastaja]

 

 

[Biggie Hoffman]

that was one of my next questions,has anybody ever mixed deer & wild hog together & made breakfast sausage,was wondering how that would taste?  

That IS a good question. Like to try that myself.
The pork would add some moisture too.

Anybody?

[crossstickspro]

Like any good meal, Its all in preperation. Like batman I cook the little ones whole,start with apple at about 200f for 2 hours thn finish it with hickory for 3h. If you have a smoker that wil fitt it. As far as the big ones my grandmother use to soak the shoulders in buttermilk for what seemed like all day then pan fry it with a little flour or slow cook it for sunday dinner with some veggies and onion soup mix. sometimes you just get a game-ie (sp?) pig those make good pan sausage. really ive got hundreds of recipes,PM me for details id be happy to share. LOve to hunt and cook pigs,but I also dont mind the game taste.
congrats on the piggie
Larry McNew

[Caleb the bow breaker]

I cant remember specifically what I did.  It seems like 30% wild hog and 70% deer.  It made a great breakfast sausage.  I might have even pitched in a little bit of bacon for taste and moisture.  All I can say is that I have not been able to duplicate and wish i could.

C

[sidebuster]

Some people soaked them in milk in refrigerator for 24 hours.  I never tried it but some who I have talk to say that after soaking in milk there is no wild taste anymore.