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boarmaster
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Posted: Wed Jul 11th, 2007 12:40 am |
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Wyohunter sent me some bear meat last year. It was great. It bleeds and bleeds while you cook it. I loved it. It had a little smell during the first few hours of cooking, but it tasted like beef in the end. A lot of people don't like the taste of wild boar because it can have a foul odor " Boar Taint," while cooking. That's the Aldosterone that's produced in the testes and stored in the fat of the boar. After I skin and clean my hog meat, I keep it in an ice chest full of ice for 2 days with the drain open. I add a little salt to pull the blood out of the meat. Just add ice as needed and a little salt each time you add ice. It makes a world of difference in the taste. Try this with some of your bear and deer meat meat this year.
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wyohunter
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Posted: Thu Jul 19th, 2007 08:13 pm |
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| When I lived in Indiana a good friend of mine had a walk in cooler. So when I got a deer I would let it hang for at least a week before processing it. I felt it helped a lot on the bleeding out and letting break down the some of the muscle tissue.
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boarmaster
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Posted: Thu Jul 19th, 2007 09:33 pm |
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I wish I had a walk in cooler! The closest thing most of us poor folk have is an Ice Chest. I wish I could hang my meat outside, but it's way too hot down here.
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brucet
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Posted: Tue Aug 7th, 2007 01:13 am |
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wyohunter wrote: When I lived in Indiana a good friend of mine had a walk in cooler. So when I got a deer I would let it hang for at least a week before processing it. I felt it helped a lot on the bleeding out and letting break down the some of the muscle tissue.
You beat me to the answer.Nothing beats a walk in cooler especally for moose.Makes all the diffrence in the world.
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boarmaster
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Posted: Sat Aug 18th, 2007 01:51 am |
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Cajun walk in cooler!
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brucet
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Posted: Sun Aug 19th, 2007 01:18 am |
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Take a pretty small fellow to walk into that cooler
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aroostookbasser
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Posted: Tue Aug 28th, 2007 12:05 pm |
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Do you prefer head up or head down?
How long do you hang your meat before processing..... without a cooler of any kind.
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boarmaster
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Posted: Wed Aug 29th, 2007 02:42 am |
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There are some processing plants that you can take your deer to that will make sausage and cut your deer up for you around here. Most will not process hogs. As far as hanging meat without a cooler; that is impossible here. It is too hot down here. It might get below freezing at night for a few days at a time, but by noon it's usually in the 60-70's every day in the heart of winter. The bugs never go away; they just slow down at night. The met would spoil in a day. Thats why most people just keep the meat on ice and let the water from the ice drain off to age it in ice chests. A little salt helps pull the blood out. A lot of people will just keep it in the bath tub a few days at the camps.
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wyohunter
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Posted: Wed Aug 29th, 2007 02:55 am |
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| Depends on the outside tempature. If the highs are in the low 40's I'll let it hang for 7 - 10 days. I'll try and keep the meat from freezing if it gets to cold at night.
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wyohunter
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Posted: Wed Aug 29th, 2007 02:57 am |
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I think we need to change the heading of this topic, it sounds a little painful 
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aroostookbasser
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Posted: Wed Aug 29th, 2007 12:55 pm |
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Up here in maine it's normal to hang a deer or bear for 4 to 7 days. During regular firearms season the average daily temp will never get above 40. There are exceptions of course. So we hang our meat for around a week to age it.
There are two schools of thought up here on the heads up or down. Growing up we always hung the deer head down, feeling that the blood would go to the neck, which we cut and would ruin less meat of value. But as I got older I learned to hang My deer head up and after severing the hind legs at the upper joint. Saw less meat damaged from clotting and a better draining.
How do you do it?
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wyohunter
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Posted: Wed Aug 29th, 2007 01:38 pm |
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| I have have done it both ways, but I prefer to hang it head up.
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boarmaster
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Posted: Sat Sep 1st, 2007 01:18 am |
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I hang the hogs head down, because I like to bleed them ASAP. I cut the internal and external carotids immediately after the kill. The more blood you get out quick; the lesser the chances of disease. Do y'all have any diseases in your deer herds?
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brucet
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Posted: Sat Sep 1st, 2007 03:07 am |
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| Back when I hung everything outside when I did not have a walk in cooler I always hung deer and bear with their head down for the simple reason it was easier for me to skin them that way.Now I hang everything quartered up in a walk in cooler.
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brucet
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Posted: Sat Sep 1st, 2007 03:14 am |
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boarmaster wrote: I hang the hogs head down, because I like to bleed them ASAP. I cut the internal and external carotids immediately after the kill. The more blood you get out quick; the lesser the chances of disease. Do y'all have any diseases in your deer herds?
None up here in our deer herds.Deer do tend to carry some brain worm that don't effect the deer at all but when the deer shits the brain worm will be in the deer droppings where it sometimes will travel uptrees and when the moose feed on the tree leaves and twigs the moose will get the brain worm.It does effect moose and will kill them.Not a pretty sight.They lose all their barings and will stagger around falling often untill they die.I'll post some pictures of one I found last year.
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