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Processing wild hog
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<blockquote data-quote="dennishoddy" data-source="post: 1169963" data-attributes="member: 5412"><p>They are no different than any wild or domestic game.</p><p>The meat must be cooled as soon as possible. </p><p>On a live animal the meat is close to our body temp and we don't rot away while still alive. </p><p>But, when an animal dies, the process accelerates tremendously.</p><p>Depending on the ambient temperature, the meat can make it for awhile if its cold outside, or spoil within a few hours if its the middle of summer.</p><p>Getting any game cooled down as quickly as possible is the key.</p><p>Getting the guts out and proping the rib cage open is the first and easiest way to do it, but if its in the summer, one needs to get the animal into the shade, and then to a place where you can buy ice to get it all cooled down.</p><p></p><p>My first stop after getting an animal down and properly tagged is to get to the nearest convience store and buying enough ice to fill the cavity.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 1169963, member: 5412"] They are no different than any wild or domestic game. The meat must be cooled as soon as possible. On a live animal the meat is close to our body temp and we don't rot away while still alive. But, when an animal dies, the process accelerates tremendously. Depending on the ambient temperature, the meat can make it for awhile if its cold outside, or spoil within a few hours if its the middle of summer. Getting any game cooled down as quickly as possible is the key. Getting the guts out and proping the rib cage open is the first and easiest way to do it, but if its in the summer, one needs to get the animal into the shade, and then to a place where you can buy ice to get it all cooled down. My first stop after getting an animal down and properly tagged is to get to the nearest convience store and buying enough ice to fill the cavity. [/QUOTE]
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