Thread: Pig

I’ll do a write up later, but I got a pig this morning and have a couple of questions if anyone can help...

There was a sign from DoC saying 1080 had been laid in 2016, and not to eat meat from that area. Is the meat ok to eat? If it was 1080’d in 2016 presumably everything that was going to die would have by now?

Secondly, how do I treat the meat? It’s currently in a meat safe outside. I’ve read various things about what to do / what not to do so some guidance would be greatly appreciated.

Cheers

Matt


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Originally Posted by berg243

skin it ,it helps get rid of that gamey taste ,hang it for a few days and smell each day you will find the smell goes away then its ready to cut up.normally I just break the hind legs down like a deer and bone out and roll the shoulders .I don't have a meat saw myself so I just cut the rib meat off the ribs and make this stirfry.

Great - thanks for the advice!


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Skin it and break it down ASAP if you not have access to chiller
You can fit into a normal fridge if you break it down and sort it later.

Watch the Super Moon if you are hanging in fly proof meat safe

Its that hot here in Marlborough - I shot one the other morning and I reckon it was going off b4 it hit the ground
That was a joke

Pork doesn't get better with ageing, three days in a chiller is about max. No chiller break it down and fridge works fine as they go off real quick.

Probably what got those poor unfortunates in Hamilton re:eating wild pork.
Good advice on getting it broken down and cooled ASAP.
My nephew hunts the Mangamuka Gorge (Far North), and surrounds.
He generally dogs them, but leaves guts/blood smell where he processes them (freezing worker), goes back the following weekend and gets another couple.
He reckons his partner is better at finding them than his dogs

If no chiller stuff its chest cavity full of frozen water in milk/coke bottles but in this weather I wouldn't even leave it a day bag it up freeze it , If you want can always leave it in the fridge a day or 2 before you cook

Originally Posted by Boaraxa

If no chiller stuff its chest cavity full of frozen water in milk/coke bottles but in this weather I wouldn't even leave it a day bag it up freeze it , If you want can always leave it in the fridge a day or 2 before you cook

Thats s v good idea.
Some times I shoot somthing in night and I do not have Chiller option on tap, and its 2am or somthing silly as seems to happen whn you live remote.
We always hav 2ltr milk bottles frozen for 2 reasons - to keep small frrezer full (runs on solar) and to take to town in chilly bins to keep food cool comn home.
So just fill up the stomach cavity with frozen containers

Some very clever people on here.
Could we form a Politcal party ???
Na - that would them make us all stupid

@Sarvo
Think you mean " Our party would make the others look stupid."

What everyone has say, pork doesnt age well like deer or beef. Treat it like chicken, get it in chiller as soon as possible or just break it down and freeze it or put in fridge what you going to eat. Dont leave it in chiller any longer than 3 days and it be great. Always open it up, throat out, arsehole out, let air in . Skinned or not skinned in chiller, doesnt matter . Good result on getting some pork

Originally Posted by Sarvo

Thats s v good idea.
Some times I shoot somthing in night and I do not have Chiller option on tap, and its 2am or somthing silly as seems to happen whn you live remote.
We always hav 2ltr milk bottles frozen for 2 reasons - to keep small frrezer full (runs on solar) and to take to town in chilly bins to keep food cool comn home.
So just fill up the stomach cavity with frozen containers

We do the same but there is another eason too, In an emergency you have supply of water that can be transported without spillage sand is still safe to drink a few days later once it is thawed and in the short term helps food last. We went through a period of earth quakes that meant we had to be prepared. Now we are all the time regardless.

Thanks everyone for your input/advice on this one. I went for getting the pig out of the meat safe, skinning it, breaking it down and freezing. Hopefully it is some good eating..!