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Hunting & Fishing
Processing wild hog
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<blockquote data-quote="r00s7a" data-source="post: 1169405" data-attributes="member: 9675"><p>I've eaten pigs killed in the heat of the summer and they were fine. I agree, you can't drive around half the day with it in the back of your truck like you can in the winter, you need to cool it quickly. I wouldn't want to eat a pig that has been sittin in a trap all day in the heat, which adds additional stress to the animal. Following the usual rules of processing, quick clean kill, cool quickly, bleed and freeze, they are fine in my opinion.</p><p></p><p>As for the bacon, there usually isn't enough fat on one to even bother. One of the big differences between a domestic and feral.</p></blockquote><p></p>
[QUOTE="r00s7a, post: 1169405, member: 9675"] I've eaten pigs killed in the heat of the summer and they were fine. I agree, you can't drive around half the day with it in the back of your truck like you can in the winter, you need to cool it quickly. I wouldn't want to eat a pig that has been sittin in a trap all day in the heat, which adds additional stress to the animal. Following the usual rules of processing, quick clean kill, cool quickly, bleed and freeze, they are fine in my opinion. As for the bacon, there usually isn't enough fat on one to even bother. One of the big differences between a domestic and feral. [/QUOTE]
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