Hog meat suggestion

[cosgood]

Hi gang! Just wrapped up a hunt down here in sunny Florida by taking a small sow. It was a good hunt that ended with a passthrough double lung. After pulling her up the pole and skinning, we noticed a lot of bloodshot areas and a few intestinal worms. The meat doesn't smell bad though. Has anyone experienced this, and do you think it's safe to eat? This is my first wild hog and know very little about the processing aspect:/

Chad

Al long as the pig appeared healthy and did not look emaciated or sick, it should be fine!

If I get a 200#'er and  60#'er in front of me at the same time, the 60#'er will always be the one to get shot! The smaller ones eat real good!

Bisch

[Cavscout9753]

The worms are in the guts? Not the meat? If so, I'm sure you'd be hard pressed to drag a pig out of the swamps without something of some sort living in it. I usually brine mine in ice and apple vinnager and then put them in the crock pot. And I'm with Bisch, I will always shoot the smallest one first. Depending on the season I don't care for the taste of bigger ones. Congrats!

[Jerry Jeffer]

All pigs have parasites, i.e. worms. This is why people stress cooking pork well. Keep every thing clean when processing, clean every thing real good after, and cook it well. You will be fine.

[ranger 3]

I worked in a packing house and the hog intestines was usually full of worms.

[cosgood]

Many thanks for the advise! Was worried that I was out of luck. She yielded a good amount of meat!

[saltwatertom]

Just remember that minimum temp for hogs is 160f. Get a good meat thermometer and use it.
We like to do a dry rub on a quarter, let it set for a day in the fridge and then put it in a smoker all day, and then,.....mmmmmmmmm

Congrates on the hunt. I love wild pork!

[old_goat2]

Get it made into Italian sausage

[Homebru]

Originally posted by old_goat2:
Get it made into Italian sausage

I once had a german butcher process a hog into Italian sausage for me.  It was FANTASTIC!
homebru

[Wudstix]

Soak in salt water for a bit then Crock pot the stew.  No worries.

[Mint]

If you got a smoker that is the way to go. Cook at 225 to 250 until it hits 195 degrees and then pull it apart to make pulled pork or just eat it without pulling. It will be very tender.

[KentuckyTJ]

Crock pot all day, shred and enjoy!!!