- Thread starter Dufus
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An hour would seem long if the stomach was punctured. Was there discoloration of the meat? If so, I wouldn't eat those parts, it stomach acid is at a pH2 and it basicly eats away at the meat.
Also it depends on the wheather. On a hot and humid day the meat would go bad pretty quickly, while on a cold day you have more time before the meat goes bad before you field dress it.
Hope the meat didn't spoile!
Also it depends on the wheather. On a hot and humid day the meat would go bad pretty quickly, while on a cold day you have more time before the meat goes bad before you field dress it.
Hope the meat didn't spoile!
Shot, It was around 35 degrees last night.
I did not keep the first few ribs(my favorite part), that is where the damage was.
Also one shoulder was messed up, so I chunked that too.
Did not notice any other discoloration.
All the meat is boned out, and all together waiting to be ground, so if any was bad, now it all is.
If it is possible it may be bad, out it goes, not worth the risk.
I did not keep the first few ribs(my favorite part), that is where the damage was.
Also one shoulder was messed up, so I chunked that too.
Did not notice any other discoloration.
All the meat is boned out, and all together waiting to be ground, so if any was bad, now it all is.
If it is possible it may be bad, out it goes, not worth the risk.
Mel Carter
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As long as you gutted it immediately, and cleaned it out when you hung it, it should be ok. I got shot a deer a few years ago real bad, cleaned it out real good and had no problems. I don't know if pork would react different to a gut shot the venison or not, but I think it will be ok.
DFG_Bear
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If you only shot the stomach, you're probably ok, as there is usually only stomach acid in there, along with undigested foods. The stomach acid does not spoil the meat; you'll see the meat appear almost cooked if it comes in contact with the acid, as the proteins denature. The big ticket items you need to avoid are bacteria and parasites. The bulk of these usually live in the lower intestinal tract.
Pigs are quite a bit different than deer. Deer are ruminants and harbor a whole different suite of bacteria in their gut. Those bacteria help digest vegetation in various mechanisms. Pigs have a simple stomach just like humans. Our lower GI tract harbor some particular nasty little bugs. E. coli, salmonella, ascaris, tapeworm, just to name a few.
Remember the 3 C's of game processing: Cool, Containment and Cleanliness. Cool your meat to 35 degrees as soon as possible; Contain potentially harmful diseases by ensuring your meat does not come in contact with GI contents or the hide; and maintain a Clean work environment.
Marc
Pigs are quite a bit different than deer. Deer are ruminants and harbor a whole different suite of bacteria in their gut. Those bacteria help digest vegetation in various mechanisms. Pigs have a simple stomach just like humans. Our lower GI tract harbor some particular nasty little bugs. E. coli, salmonella, ascaris, tapeworm, just to name a few.
Remember the 3 C's of game processing: Cool, Containment and Cleanliness. Cool your meat to 35 degrees as soon as possible; Contain potentially harmful diseases by ensuring your meat does not come in contact with GI contents or the hide; and maintain a Clean work environment.
Marc
