Thread: What to do about bone taint

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.

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