My buddy shot a hog last night, and we were debating on how much time you have before the meat spoils or whatever...What kind of time frame is safe, and how long is too long to get it quartered and in the freezer? We were around Austin and temp was around 65 or so...
-
-
For both deer and hogs, I keep on ice for 3-4 days anyway just to let them bleed out. It takes alot of the gamey taste out of them. Just make sure to keep the ice comin'! -
But before you get the hog on ice, how long after the shot and kill do you have?Comment
-
Sorry, I gues I misunderstood. Rereading you post, if it's 65 outside, I'd say you got about 6 hours without any ice. If you can get some ice in the gut, that might buy you some time.Comment
-
If it is over 45 degrees you need to get it on ice as soon as you can, the meat may not spoil completely but it can grow bacteria and have a rank taste.Comment
-
I agree completely with deerplanter. The sooner the better with temps above 45 deg.Originally posted by deerplanter View PostComment
-
A hog will spoil a lot faster than a deer due to fat. I always head towards the ice after locating the pigComment
-
Did he shoot and recover it last night??? Was it hanging over night??
IF it was hanging over night cooling and it was just 65 degrees outside , I would skin it and get it in ice as quick as possible....Comment
-
Hog
Shot it, and then found it and we were cutting it up within about an hour and a half after shooting it...Seems like I have previously heard that you need to get it cut up and in the cooler within 30 min of shooting it due to bacteria etc...Comment
-
I think you probably have a little longer than thirty minutes to get it on ice, but definately as soon as you can would be advisable.Comment
-
Within 2-1/2 hours you should get it on ice.
Get the guts out and the hide off ASAP will allow the meat to keep a little longer without ice, since the meat is allowed to cool off a little.Comment
Comment