what to do with 50 pounds of hog meat?

[di3s3l28]

a friend of mine hunts, and he promised me a hog next time he went hunting. he says the one he killed was about 110 pounds and he can get about 50 lbs of meat from it. I plan on getting some jerky made with part of that, but what to do with the rest of it? Just keep it frozen and cook it when I feel like it? reps

[carbinejackson]

Make it into sausage and yeah, just keep it frozen until you need it.

[rhino317]

idk bout hog but deer is reallly lean and good for you.

[Cub]

I just bought one of those cryovac type sealers for storing my chicken. I prepare everything in advance and put the chicken in these small plastic bags (holds about 2-3lbs per bag) you seal it with the machine and it sucks all the air out of the bag. It prolongs the life of the meat by around 5 times. So chicken lasts about 5 weeks in the fridge. It gets better when you freeze because the meat basically lasts months without getting that freezer burn taste to it. Would definitely be a worthwhile investment for you if you're planning on eating all the meat. The machines are only small and cost about $150

[di3s3l28]

Originally Posted by Cub

I just bought one of those cryovac type sealers for storing my chicken. I prepare everything in advance and put the chicken in these small plastic bags (holds about 2-3lbs per bag) you seal it with the machine and it sucks all the air out of the bag. It prolongs the life of the meat by around 5 times. So chicken lasts about 5 weeks in the fridge. It gets better when you freeze because the meat basically lasts months without getting that freezer burn taste to it. Would definitely be a worthwhile investment for you if you're planning on eating all the meat. The machines are only small and cost about $150

i had forgotten about those. I used to work at a sporting goods store that sold those. I think they had some cheaper ones around 75 dollars or so. I might have to pick one of those up

[LayzieBone085]

need my mailing address ?

make some steaks and fire up the george

[Aindreas]

http://allrecipes.com/Recipe/North-C...rk/Detail.aspx

Pulled pork dude, do it.

[911medic]

Originally Posted by Aindreas

http://allrecipes.com/Recipe/North-C...rk/Detail.aspx

Pulled pork dude, do it.

X2

You fire up the smoker, invite some friends, open a few beers and barbecue. No problems.

[Minotaur]

I would not eat pork jerky from a wild hog...

Yes there are health concerns about making pork jerky. Trichinosis was once the bane of pork. A free ranging pig would eat an infected snail or the meat of an infected animal and harbor the worm, which passed eggs out in it's feces, and could in turn infect other animals that might eat it because the trichinosis parisite forms cysts in the muscle tissue of the infected host. It takes at least a temperature of 140 degrees F to kill the cysts. So since jerky is brined meat cooked at a very low temperature, infected pork would not be safe. Now today, most hogs never see the ground. They are raised in covered buildings on concrete and are fed grain. There is virtually not chance of most commercial pork having the parasite, BUT there are still hogs raised on farms that are free ranging and could be infected.

[di3s3l28]

Originally Posted by Minotaur

I would not eat pork jerky from a wild hog...

but how common is that? i've never heard of it until you presented that quote

[Minotaur]

In farm raised hogs it's practically non-existent. But wild game is highly prone to it. And the subspecies of trichinae that infect wild game is harder to kill than those that would infect livestock.

My only point is that I would not consume any game meat that was not thoroughly cooked to an internal temperature of 180o or slightly more. Smoking, drying and brining do not meet the criteria.

http://en.wikipedia.org/wiki/Trichinellosis

Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork and wild game infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. The few cases in the United States are mostly the result of eating undercooked game, bear meat, or home reared pigs.

...

Symptoms can be treated with aspirin and corticosteroids. Thiabendazole can kill adult worms in the intestine; however, there is no treatment that kills the larvae.

There is no cure for trichinosis. I don't think a lifetime of your muscles infected with encysted worms is worth a few chomps on pork jerky. Cook the meat. All I'm saying is please just be careful.

[di3s3l28]

Originally Posted by Minotaur

In farm raised hogs it's practically non-existent. But wild game is highly prone to it. And the subspecies of trichinae that infect wild game is harder to kill than those that would infect livestock.

My only point is that I would not consume any game meat that was not thoroughly cooked to an internal temperature of 180o or slightly more. Smoking, drying and brining do not meet the criteria.

http://en.wikipedia.org/wiki/Trichinellosis



...



There is no cure for trichinosis. I don't think a lifetime of your muscles infected with encysted worms is worth a few chomps on pork jerky. Cook the meat. All I'm saying is please just be careful.

i definitely will. Thanks