So I hear that you should place your hog meat on top of ice in a cooler and let it sit for a cpl days before bbq. I also hear baking powder is the only way to go. HELP!! Heading out for a hog hunt this weekend and not sure how i should pack the meat. also, if I happen to get a second hog, i'd love to leave it whole and use my buddy's giant smoker. any advice on how to package a whole hog?
I always put a small layer of ice in the cooler and then place the meat on top of that layer. Then I cover the meat with more ice and open the drain plug. I put a brick under one side of the cooler so the water will drain out. Each day I add more ice if needed. I let the meat soak for about 5 days or so. After the 5+ days, I'll wrap the meat and put it in the freezer.
Backstraps sometimes get eaten immediately. Other times they soak.
Never done a whole hog, so I can't help you there. However, you'll probably have to skin the hog since the hair is so coarse and thick.
Hope that helps...
Gut it and skin it then let it cool before completely packing in ice. Don't let it sit aroung to long in this heat.
I never age my meat in a cooler. I cut it up, put a layer of ice, a layer of meat, a layer of ice, etc until the cooler's full. The next day, I 'll trim it up and wrap it as I want or run it through the grinder. Older hogs all go through the grinder and get sausagized! I like a couple of the commercial blends, but always mix it in slowy until I get the flavor I want. Usually they're a little strong and cover the flavor of the pork.
Whole hog; split it down the back and lay it on a bed of ice and cover with a bed of ice then the next half and cover that. I put them on the smoker that way with a dry rub or brushed thoroughly with some sportsman's gold marinades and sauces. It's good stuff.
I never age my meat in a cooler. I cut it up, put a layer of ice, a layer of meat, a layer of ice, etc until the cooler's full. The next day, I 'll trim it up and wrap it as I want or run it through the grinder. Older hogs all go through the grinder and get sausagized! I like a couple of the commercial blends, but always mix it in slowy until I get the flavor I want. Usually they're a little strong and cover the flavor of the pork.
Whole hog; split it down the back and lay it on a bed of ice and cover with a bed of ice then the next half and cover that. I put them on the smoker that way with a dry rub or brushed thoroughly with some sportsman's gold marinades and sauces. It's good stuff.
I disagree with you on that one. I have always let meat soak in ice for 3 to 5 days.I've even let deer soak for a week.If you drain the bloody water out daily and replace with fresh ice I believe it gets rid of a lot of the gamey taste and tenderizes it as well.I've ate a lot of boar hogs using this method and have never had a problem. Only problems I've ever had were with the last two big bucks I killed,and they were both in full rut,but they were still edible,just a bit strong.
