Proper Field Dress Info

[JDC]

Thanks ooja!

 

[One Track]

Mr. Cuervo:

Alpine meats is history. Ramona meats moved to Poway. I've heard two negatives responses to their "hog" service. I've used TH Meats for about three years. They are expensive. However, they do an incredible job. I keep my backstraps and loins. I have them smoke the hams and chops, make the rest into sausage. They have fifty recipes for sausage, and it's outstanding! Their packaging and smoking is also incredible. I always deal with Jacob, the owner. He's the Austrian Sausagemeister. I've never had a problem. Buckeye was helped by one of the kids working under Jacob. I'd imagine, he was just schooled on contamination, and may have been too pro-active. I'm hoping Bucky yields way more than 40%. The hog looked good to me when we left Tejon.

 

[Speckmisser]

Hey Joe,

Glad your hog came out OK. Sure looked like the perfect size for eating.

My big ol' boar came out real good too, although I was very concerned about the amount of time it was out in the sun and heat while we got it out of the hole. I think all the fat on the hogs this year lent itself to some tasty, tender meat. I was surprised at how tender the shoulder roast was off that boar.

Ooja's last paragraph rings totally true. Treat the meat right, and you'll be fine. Primary to it all, for hogs, is making sure you cook it through. USDA says at least 165 for food service industries, so the 170 rule is solid for safety. Remember, pork isn't the same as venison or beef.

All the other issues, rinsing away the blood, use/don't use plastic bags, ice bottles, etc. are more relevant to preserving the flavor and quality of the meat.

 

[JDC]

Thanks One Track-

I can't believe we're down to two. I have heard their sausage at TH is unbeatable!

I hope they were wrong about the 40% Buckeye.

 

[huntsndives]

I've worked in several slaughter houses and thought I might lend some advice here. There is never a problem with rinsing with water, I've seen it done everywhere. I've actually used high pressure hoses in the presence of USDA inspectors to remove hair from the carcass. Some places even place antimicrobial rinses on the product. The key is let the water drip off before doing anything else with it. In the sluaghter house the meat is hanging and the water has ample time to drip off and the carcass dries prior to going to the boning room or being sold whole/halves/quarters etc. I would never put the meat inside a plastic bag. I would lay a carcass on it over ice but would never put it inside. Any time you cut up your carcass you are increasing the surface area of the meat for which bacteria can grow on, so if there is bacteria present and you don't cool the meat properly, watch out. That is one of the most important points, cool the meat quickly, if it is too hot outside to hang it for a short period get it on ice quickly. The water bottle idea is a great way to do it. Never let the meat sit in water because this disperses any bacteria over more of you meat. Even if the water is cold, because once your meat heats up at all, the bacteria will become active again and start multiplying. Once you have skinned your animal, make every attempt possible to remove any hair, dirt, other debris, and meat/bone damaged from bullet impact. This is the second best piece of advice after coolin quickly and properly. Any of that stuff left on the carcass can harbor bacteria and thus lead you down a bad road. As for shot damaged meat/bone, remove it because there are natural enzymes being released from the damaged protion that can spread and ruin other good pieces of meat. Don't be afraid to take a little fat and or meat if need be to remove any foriegn matter, a little after skinning is a lot better than a lot at the butchers.

 

[HOGHUNTER714]

Well....I have to chime in on this thread. 2 days after I got back from Tejon, I made carnitas from some meat I butchered up. It was probably some of the best carnita's I've had in a long time. The other night I took a package of sausage out of the freezer (I turned 50lbs of sausage) and made burritos, it was EXCELLENT. Tonight I'm having a BBQ with a few co-workers and were cooking my ribs on the "Q"...I'll let you know how they turn out.

...So, far no compliants on the tejon hog at all...I was pretty suprised on the amout of fat each pig had this time of year. Mine had a ton, its made the meat extremely tender. Hope you all enjoy yours.

 

[One Track]

HH:

That sounds like a party. Every hog I've killed at Tejon has been outstanding tablefare. My mouth's watering.

 

[HOGHUNTER714]

Update on the ribs.

O U T F R E A K E N S T A N D I N G!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[Buck-eye]

Okay- now I am pissed!!

HH- you said that your ribs were outfreakin standing.

The guy at the shop told me that I should disgaurd them because wild ribs are not very tasty. What gives. Is this guy blowin a ton of smoke up my unusually large ass?

 

[BLASTMASTER]

Buck-eye,
Did he graciously offer to discard them for you?

Sorry bud, you been had!

 

[DukeMaster]

you've been had. The ribs are the best. No wait a minute the ribs are terrible and crawling with pathnogenic microbes. I know of a rib disposal facility in Anaheim

 

[BobcatJess]

RIBSSSS.....MMMMMMMM.....GOOOOOODDDD!!!!

I love cooking the ribs a little extra crispy...kinda like jerky.
Boy, do I hope I get a hog next weekend.

Jess.

 

[PIGIG]

BUCK-EYE
i have brought home 5 pigs this year so far

i process all my meat on my kicthen table, yes some times it takes hours. but every pig comes home in an ice-chest covered with ice. i leave the drain open while i drive and no water collects in the chest. i have never had any discoloration of meat or any other problem with my pigs, i wash them more than once in the field out of the field and at home before cutting and before wraping and have never had a problem. the only problem i have is my family eats it so fast it is hard to keep up. and the RIBS are the best right next to the loins. on your next pig i would glady come over and show you how to take care of your own buchering

hell i will buy you a video if thats what it takes. but DONOT take any more meat to this CLOWN

 

[SDHNTR]

Jo-Jo,
I do dig on the ribs. Done right they are mighty tasty. But they can be a bit of a pain to deal with for a relatively small amount of meat. Maybe that is why you got the smoke up the culo bit. I've had buddies use Bishers Meat in Ramona with good results. They are a bit pricey too but their sausage is great!

 

[satchmo]

Hi all!!!

I just could not help replying to this one.

Sorry Buck-eye, but I think some of your pork ended up in someone elses freezer!!!

Do not feel bad though, it has happened to us a time or two also!

This is the texas way of preparing pig for the table, try it sometime and see how yours turns out.

After you gut, skin and quarter the hog wash it thoroughly and place the quarters in a large ice chest. Fill the ice chest with ice and then add 18 oz. of lemon juice, one, to one and a half cups of vinegar and then top it off with water.

As the water turns pink change it out with the same mixture. If the meat begins to turn bluish, cut back a little on the vinegar. Repeat this process for THREE TO FIVE DAYS or until all blood is leached from the meat.

This method works very well on large musky boars and the meat comes out as white as "STORE BOUGHT" but with the "WILD BOAR" flavor we all love.

hope this helps!!! TTFN, Cathy