Thread: What to do about bone taint

Finally been given my share of the pig we caught the other day but one the legs has a bit of bone taint.

It's completely frozen.

The fella reckoned to just cut it out once de frosted or cut it in half with a saw and see what it's like.

Is this just chuck it away sort of thing or is it possible to safely salvage anything.

Would rather not have Clyde and co interview my mum and dad so any advice would be good.



I should also add that it was shot with a 16 ounce 12 gauge solid

So that's probably what did it as it got rained upon on the way back and it was in the tray with all the wind.

If its been frozen it is most likely going to get worse on defrosting IMO chuck it , not worth the risk

Originally Posted by Russian 22.

Finally been given my share of the pig we caught the other day but one the legs has a bit of bone taint.

It's completely frozen.

The fella reckoned to just cut it out once de frosted or cut it in half with a saw and see what it's like.

Is this just chuck it away sort of thing or is it possible to safely salvage anything.

Would rather not have Clyde and co interview my mum and dad so any advice would be good.



I should also add that it was shot with a 16 ounce 12 gauge solid

So that's probably what did it as it got rained upon on the way back and it was in the tray with all the wind.

Picture?

Bone taint in my experience usually occurs when the carcass is not cooled quickly enough and often appears in the thickest part of the meat. Pigs seem especially susceptible. About all you can say is its a pretty colour. Its not worth the risk as the bacteria responsible are food poisoning ones. Freezing only slows there growth down and thawing allows them to grow real fast.

I would chuck it , unfortunately.

Chuck it, I have tried saving it before and even meat far from the bone is "tainted" and tastes so bad I couldn't even eat it.

Prevention is better than any cure,gut immediately and chill as soon as possible, opening up hip joints and peeling back shoulders helps them to cool quicker.....if you cant get it cool fairly quickly best option is to skin and bone out rather than hang it.

Originally Posted by Cordite

Picture?

Unfortunately not right now. It's in my girlfriend's grandma's freezer.

If it's safe to keep frozen until I have time to get over there then I'll leave it til I'm back from Australia.

Otherwise tomorrow I'll get over there and Chuck it.

Sent from my TA-1024 using Tapatalk

Chuck it! Sadly, not worth the grief.

Wild pork can be iffy enough depending on what they have been eating, let alone chucking whiffy in. Biff it.

yip chuck it....NEXT time you get an animal you will KNOW to open it up as much as possible and let it cool properly. hip area needs open as soon as possible.if you cant break pelvis open ,get in and pop open the ball joints...its the heat and something to good with ???sinovial fluid???
its amazing how much heat will stay in a carcass if you dont open it up soon enough.

Originally Posted by Marty Henry

Bone taint in my experience usually occurs when the carcass is not cooled quickly enough and often appears in the thickest part of the meat. Pigs seem especially susceptible. About all you can say is its a pretty colour. Its not worth the risk as the bacteria responsible are food poisoning ones. Freezing only slows there growth down and thawing allows them to grow real fast.

It took a long time to get it out so that probably did it.

Thanks.

Originally Posted by veitnamcam

Chuck it, I have tried saving it before and even meat far from the bone is "tainted" and tastes so bad I couldn't even eat it.

Prevention is better than any cure,gut immediately and chill as soon as possible, opening up hip joints and peeling back shoulders helps them to cool quicker.....if you cant get it cool fairly quickly best option is to skin and bone out rather than hang it.

Ok.

We gutted it and then got it to the Ute as quickly as possible but it was a fairly warm day.

It had skin on cos of the flies and they wanted to do roasts so yeah.


Thanks for all the advice. I will find out which one it is and Chuck it.

Originally Posted by Tahr

Wild pork can be iffy enough depending on what they have been eating, let alone chucking whiffy in. Biff it.

These may well have been farm raised.rheyd rooted up just bout all the Paddocks.

Originally Posted by Micky Duck

yip chuck it....NEXT time you get an animal you will KNOW to open it up as much as possible and let it cool properly. hip area needs open as soon as possible.if you cant break pelvis open ,get in and pop open the ball joints...its the heat and something to good with ???sinovial fluid???
its amazing how much heat will stay in a carcass if you dont open it up soon enough.

Will do next time.

Sent from my TA-1024 using Tapatalk

Can I keep it frozen for a few days or should I go over to the house where it is at and Chuck it straight away

Sent from my TA-1024 using Tapatalk

Chuck it mate, not worth risking it just for a bit of pork. It goes off really fast if not frozen. Absolute max for pork is 3 days in the fridge after catching, even then it can be a bit dodgy. Any more then biff it. Ideally it should be butchered and into the freezer that night.

As others have mentioned too, needs to be cooled as quick as possible after dispatching by opening up the gut cavity, anus and take out the trachea.

Pork and Veni need to be handled quite differently. Veni certainly gives you a much more generous buffer to work with.

Roses are red and violets are blue.
You'd better biff it or you'll bloody well spew.

Or alternately:

Roses are red and violets are blue.
For fuck sake don't eat it or you'll have runny poo.

Enough said.

Oh and even doing everything right you can still get bone taint in a matter of hours. If its hot enough and no wind movement etc. Especially so with bigger pigs. With the big ones you really need to get them chilled asap and if you can you should butcher them down.