MEAT CARE

American Survival Guide - - AMERICAN PIONEER -

Wild boar meat makes for de­li­cious ta­ble fare, so it's crit­i­cal to care for your tro­phy, es­pe­cially during the warm spring or sum­mer­time days when mid­day temps can soar into the 90s and low 100s. In weather like this, it's im­por­tant to re­cover your an­i­mal and to field dress it as quickly as pos­si­ble, be­ing par­tic­u­larly care­ful not to let stom­ach fluid or urine drip onto the in­ter­nal rib cage, meat and hind quar­ters. This will taint the fla­vor for sure.

Once at camp, skin the an­i­mal and hang it to dry so it cools overnight, while cov­ered in a qual­ity tight-knit game bag. How­ever by morn­ing, you should be break­ing the an­i­mal down into quar­ters and plac­ing them into a large cooler with loads of ice. Leav­ing a pig hang­ing all through­out the day, even in the most se­cluded shaded area, is a bad mis­take. It will spoil for sure, leav­ing you with no re­ward of your har­vest. I like to put a layer of foam atop the ice, so the meat can cool with­out be­com­ing wa­ter­logged over time. By keep­ing the meat clean, cold and dry, you'll ex­pe­ri­ence pork meat sec­ond to none. —J.B.

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