Ok im told that if you kill a big hog like over 150 the meat will taste nasty and gamey.. Why is this? and is it true that if you age the meat it will taste better.. what are the ways to age it does this work with all meat? im told that a smaller hog will have better tasting meat.. somone chime in here and give the facts!..
Thanks. Cr0ck1
All animals I kill get put in a 120 quart cooler and packed in ice for a minimum of 7 days. I prefer 10-12. The hog I killed last weekend just got put away. I tilt the cooler up and leave the drain plug open so it can drain. Don't let it sit in bloody ice water.
IF THE HOG SMELLS REAL BAD PUT IN 1/2 BOX BAKING SODA ON THE FIRST DAY
I will guarantee you if you do this you will not have any wild taste whatsoever and the meat will be more tender. I killed a huge boar last day of season last year that was real rank smelling and did this. I went 14 days on ice with it and it is the most tender pork you have ever eaten.
Also wrap all the meat in good freezer paper or vacuum seal it.
Trust me on the ice trick, it works
ok so wrap all the meat in that white freezer paper that you get from the butcher.. put all the wraped pieces on ice for 7 days. tilt the cooler up so the water drains out and keep putting ice in as needed.. after that put the meat in the freezer.. then when your read to eat it will taste better.. got it. and you said it its rank.. put baking soda where in the cooler on top of the ice every day or what? just one time or what.. thanks for the info..
All animals I kill get put in a 120 quart cooler and packed in ice for a minimum of 7 days. I prefer 10-12. The hog I killed last weekend just got put away. I tilt the cooler up and leave the drain plug open so it can drain. Don't let it sit in bloody ice water.
IF THE HOG SMELLS REAL BAD PUT IN 1/2 BOX BAKING SODA ON THE FIRST DAYI will guarantee you if you do this you will not have any wild taste whatsoever and the meat will be more tender. I killed a huge boar last day of season last year that was real rank smelling and did this. I went 14 days on ice with it and it is the most tender pork you have ever eaten.
Also wrap all the meat in good freezer paper or vacuum seal it.Trust me on the ice trick, it works
ditto. If you dont ave a cooler that big you can quarter it and put it all in the fridge to slowly cool down for a day or 2 then finish buthering and freez
No you don't wrap it till you are ready to put in freezer...
I sprinkle the baking soda on top of the ice one time on the first day.
So in other words you have raw meat packed in ice in the cooler with a little baking soda on top
I usually only use the baking soda on big boar hogs
