Thread: What to do about bone taint

Originally Posted by Paddy79

cook it till its over 82 degrees Celsius and it will be fine to eat but if its not over 82 then you will be a sick chap

I disagree with this. The Bacteria causing 'Bone Taint' are anaerobes and will produce a toxin which will not be destroyed by heating. It is the toxin that is really dangerous. As has been said earlier 'Bone Taint' starts at the ball sockets if they aren't drained and cooled
When you hang a pig or deer, hang it by a front leg or the head. This lets the best bits hang relaxed without tension and makes better eating. If an animal can be gutted straight away and then hung in a cool draft in the shade there wont be a problem. Taint doesn't normally start straight away, so I am wondering if the gutting job wasn't clean and properly done and that is the source of the problem, you mention 'stink'- just asking

Originally Posted by Moa Hunter

I disagree with this. The Bacteria causing 'Bone Taint' are anaerobes and will produce a toxin which will not be destroyed by heating. It is the toxin that is really dangerous. As has been said earlier 'Bone Taint' starts at the ball sockets if they aren't drained and cooled
When you hang a pig or deer, hang it by a front leg or the head. This lets the best bits hang relaxed without tension and makes better eating. If an animal can be gutted straight away and then hung in a cool draft in the shade there wont be a problem. Taint doesn't normally start straight away, so I am wondering if the gutting job wasn't clean and properly done and that is the source of the problem, you mention 'stink'- just asking

It was gutted straight away and they dunked it in a creek to get some of the heat out.

It was gut shot in the confusion of all the dog's running around and then shot in the shoulder.

It did stink pretty bad when I got given the frozen stuff. Hopefully the other leg is ok otherwise it's just goat for me.

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