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Vince Auber · Posted: Thu May 20, 2010 7:14 pm Post subject: Transporting meat

I am driving to TX in June. Hope to tag a piggy and bring the meat home with me. Should I freeze the meat for the drive home, or should I debone it and pack it on ice. It is about a 2 day trip and I think freezing would work better.
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Deepcpaul · Posted: Thu May 20, 2010 8:12 pm Post subject:

You are going to have to soak it ice for a few days anyways. I would ice it down and drain it daily and keep adding the ice back. This would depend of course on how much time has already passed between the kill and the time you got it home. If you are here for a week and shoot a hog the first day you would not want to ice it down for the remaing days. Good luck!!!

Bill Winfrey · Posted: Fri May 21, 2010 2:57 am Post subject:

Paul's right, the meat is a lot more tender, and tasty if it is cleansed of most of the blood before final preparation for the table.. Wink

It will be most important in June here in Texas, to clean, remove the hide, and start the cooling process as quickly as possible, it goes a long way in the taste dept. to get it cooled asap! Cool

That said..."Come On Down", and enjoy !! Very Happy

Bill
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VTDW · Posted: Fri May 21, 2010 2:58 am Post subject:

Either way would work for you. Good luck.

Dave

p.s. I have never had to keep one on ice for a few days like many do and they always taste fine to me. Maybe I need to try it though. Maybe I don't know what I am missing.
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Bill Winfrey · Posted: Fri May 21, 2010 3:19 am Post subject:

I understand where you're coming from Dave..
I was raised eating squirrels, rabbit, and most game animals over a campfire with my hunting buddies..It wasn't till I got married in '78 that I ever heard a complaint about wild game as table-fare.. Luckily, I rid myself of that problem by 1981, and have seldom had complaints about the bounty of the wild outdoors.. Very Happy

However as I've gotten older, and through the loss of a few of my favorite teeth.. Shocked

I have had to try to make my cuts of meat a little more tender Embarassed

and by the soaking process, I have found that the natural aging, "hanging in cooler, or soaking" speeds up the aging process, and makes it more tender, without having to manually tenderize the meats for my ol' teeth Rolling Eyes

This is of course just my opinion, and we know about opinions.. Wink

Bill
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luvthemhogs · Posted: Fri May 21, 2010 3:24 am Post subject:

Bill your laying it on pretty thick. I thought you crimp those casings with your teeth. Laughing

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Bill Winfrey · Posted: Fri May 21, 2010 3:26 am Post subject:

That's exactly why these front window panes are worn down so much.. Shocked

Bill
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edro20 · Posted: Fri May 21, 2010 3:37 am Post subject:

Vince, just bring a cooler to hold two or three hundred hogs. Trust me it won't hurt a bit. Wink

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Vince Auber · Posted: Fri May 21, 2010 12:06 pm Post subject:

Thanks guys for the great response. It really is a great bunch of people on here.

I butcher everything I kill. For deer, I skin, wash off, quarter, pack in plastic, refrigerate for 4 days (wet aging), then debone and package for the freezer. Works great for deer.

However, read about bone sour and thought I would ask about hogs. Only pig I ever processed was years ago and we didn't sking it, but hoisted it up and submersed it into boiling water and then dehaired the skin with scrapers. Glad you all said skin, probably much easier. Also read the story about the gland in the back leg. Will hope to remember that one.
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luvthemhogs · Posted: Fri May 21, 2010 12:16 pm Post subject:

Vince when I went with my mn. buds I`d pull enclosed trailer with 3 freezers & generator. Worked nice.
Please remember to clean the animal & meat- before, durring & after !
You`ll love it !
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luvthemhogs · Posted: Fri May 21, 2010 12:30 pm Post subject:

Great idea Ray- how `bout it Vince ?
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gstoneberg · Posted: Fri May 21, 2010 1:09 pm Post subject:

Vince,

I'm with Paul, you can keep pork on ice about 6 days before it goes bad, provided you keep draining the water off. So, if you shoot a pig early, butcher it and freeze it. If you shoot one late, put it on ice in the cooler (bloody pieces on the bottom). As long as you keep the cooler drained and add new ice as it melts you'll be fine if you abide the 6day rule. You can get much more thawed meat in a cooler on ice than you can frozen meat (unless you have a large enough freezer to freeze it in the cooler). Frozen meat in a cooler will need ice on it to stay frozen and you may still get some thawing in a 2 day summer trip. But that's OK, you can refreeze when you arrive. Bring a blanket to wrap the cooler in on the way home. If you bring a pickup you might want to consider putting a small freezer in the bed, like Carl suggested. Frozen meat in a freezer would make the 2 day trip with ease.

George

Gerald Grabowski · Posted: Fri May 21, 2010 2:33 pm Post subject:

Any opinions on using dry ice, as NY is a long way off. Thanks in advance.
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Vince Auber · Posted: Fri May 21, 2010 6:19 pm Post subject:

Looking forward to meeting you gents. Thinking this is going to be one memorable road trip. How big does the cooler need to be. I have one big white one, 110 guart I think. Use to use it for Rock Fish on the Bay. I also have another one not quite as big. How much meat do you get off a hog? For deer, I assume about 45% of the gutted weight. I usually debone everything, might want to keep the ham hocs though. Very Happy

I am at work and can't seem to get anything done. Keep thinking about hogs for some reason.
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luvthemhogs · Posted: Fri May 21, 2010 8:42 pm Post subject:

Vince I`ve learned to live with hog on the brain syndrome Laughing

Really bad when you`re seeing them out of one eye all the time. Your 110 qt. cooler will handle quite a few hogs obviously depends on size.
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baystealth2430 · Posted: Fri May 21, 2010 9:38 pm Post subject:

Vince the 110 quart will be plenty unless you are going to be like Carl and try and kill everyone we got. LOL
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luvthemhogs · Posted: Fri May 21, 2010 9:50 pm Post subject:

Vince Auber · Posted: Mon May 24, 2010 5:13 pm Post subject:

Ray/Walter,

Carl carries an AR-10 in .308, I would assume that bolt and lever don't rechamber the rounds fast enough to get multiple pigs in one effort, hence the gun. Just be glad he doesn't have access to a mortar. There would be carnage untold.

Might have to take a look at that beast he shoots. With Night Vision on it, it must be one heck of a killing machine. Surprised he hasn't acquired a silencer for it yet, or has he? Shocked

I plan to bring my .45-70 marlin and my .308 BLR. Any idea which one is better for a hog gun? I usually like to be up close and personal with what I shoot, longest shot on a deer is 80 yards. I would think either would do that job at that range.

You all are making it real hard to get any work done. Hog on the brain is getting bad.

Vince
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luvthemhogs · Posted: Mon May 24, 2010 5:16 pm Post subject:

I tried- silenced absolutely forbidden to own or poses in Mn, Exclamation

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Vince Auber · Posted: Mon May 24, 2010 5:32 pm Post subject:

Carl,

Need to get a screw on and leave it with Ray or Walter. If it is real effective, might be able to drop several at a time.
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luvthemhogs · Posted: Mon May 24, 2010 5:52 pm Post subject:

Wouldnot even sell me one ! Has to be registered & transfered. Crying or Very sad

Legally can not even borrow one. Owner must be with it Crying or Very sad

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Vince Auber · Posted: Mon May 24, 2010 7:10 pm Post subject:

Knew there was control on them but didn't realize it was that tight. Guess them and automatic arms are still super taboo. Can always go with a water bottle, oops, not allowed to talk about those kinds of things.

Guess old habits die hard Ray. I too am guilty. Bringing two lever guns. Hope to get both to the range this weekend to ensure scopes are zeroed. Don't like to leave this stuff to chance. Buddy just picked me up a Leupold 2-7 at Cabela's bargain cave. Have one on my TC Omega and love it. Real meat gun.
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luvthemhogs · Posted: Mon May 24, 2010 7:36 pm Post subject:

Het Vince- read up on bullets. The barnes tripple shock are most of our favorite. I shoot 150 g. in my .308
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Todd Barnes · Posted: Mon May 24, 2010 9:04 pm Post subject:

Them Barnes bullets are good.

luvthemhogs · Posted: Mon May 24, 2010 9:43 pm Post subject:

Todd Barnes · Posted: Mon May 24, 2010 9:53 pm Post subject:

Could be. But they really work good.

baystealth2430 · Posted: Mon May 24, 2010 10:32 pm Post subject:

Vince If you do get over here like we are planning you should be able to get shots under 100 yards. Feeder is 100 yards from stand and pig pipes are 75 and 25 yards. Just go get you some Barnes TSX 150 grains and we will be fine. I have been known to feed them Kevlar according to some members on here.
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sam lawhon · Posted: Tue May 25, 2010 2:08 am Post subject:

I wonder why they stopped carrying ice where you Mr. Raymond, 'cause at the HEB here they still sell dry ice.
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sam lawhon · Posted: Tue May 25, 2010 2:42 pm Post subject:

That is true and man is it good Laughing

Its pretty fun though 'cause we get to try all the new flavors before anyone else.
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Todd Barnes · Posted: Tue May 25, 2010 5:39 pm Post subject:

Ray Brenham has an airport with a fifties style cafe. Poodleskirts, bobbie socks and the works. Great burgers and Blue bell ice cream..

With all this heat I have been sweating Blue Bell. But it does keep my weight up.