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  #1  
Old 11-30-2012, 05:28 PM
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Default Hog vs deer

Got a question for u deer and hog hunters. I have always been told that when u kill deer, you should bleed it out in ice water for a few days. Everyone's number of days differ. Do you do the same for wild hogs? I have never killed a hog but have been seeing a couple on my cameras. Hopefully I can get one.
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Old 11-30-2012, 05:45 PM
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I always bleed them for a couple days...just drain the water and keep adding ice.
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Old 11-30-2012, 06:23 PM
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Quote:
Originally Posted by budndawn View Post
I always bleed them for a couple days...just drain the water and keep adding ice.
X2, same here. Deer or pig
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Old 11-30-2012, 06:35 PM
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Kill it, skin it, gut it, cut it up and process it..... I don't soak a deer because it just gets rid of the taste of wild game and that goes for soaking it before cookin also.... just my .02
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Old 11-30-2012, 07:18 PM
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X2
I used to soak and ice, but I really like the game taste and the butcher I use to associate with dont recommend soaking.
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Originally Posted by weedeater View Post
Kill it, skin it, gut it, cut it up and process it..... I don't soak a deer because it just gets rid of the taste of wild game and that goes for soaking it before cookin also.... just my .02
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Old 11-30-2012, 07:21 PM
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Would you soak a ribeye or filet mignon in ice water for a week before eating it? NO! Soaking in water turns the meat bland. Properly prepared, deer will not taste wild. Wild hog either. Would you soak your picnic ham or your boston butt for a week in ice water? again, no!
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Old 11-30-2012, 07:21 PM
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you can keep it on ice for a week to 10 days but then it is time to get it to the processor and frozen.
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Old 11-30-2012, 07:23 PM
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Either way I will take a hog over a deer all 7 days of the week!
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Old 11-30-2012, 07:29 PM
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When you bring a deer or hog to the processor they usually do not get to it right away and let it soak for a couple days anyway so no need to soak it before you take it up there



I soak all ducks in saltwater for 2 days though to draw out the blood. I would not do that to a ribeye of filet though
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Old 11-30-2012, 07:48 PM
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I do hang my cattle for 15-19 days when i butcher. But do not know much about the hog hunting and cleaning. Thanks for ur input.
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Old 11-30-2012, 08:16 PM
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I kill ten or twelve hogs a week here. If I am going to eat it it stays on ice ,and water drained every day for 5-7 days.
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Old 11-30-2012, 08:24 PM
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Where does 'aging' meat come into this? There is not much better than a fresh ribeye to me, but some people age their beef or have it aged where it basically rots If you go into a Rouse's Supermarket you can see those rib racks hanging up and they are basically just hanging their rotting. Look at the price tags on those things too

I know people who will hang their deer in a cooler for a week or more and swear by it. There are also people who do this to ducks as well. They gut the ducks and then hang em by their neck in a cooler and when they fall to the floor they are ready to eat
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Old 11-30-2012, 08:30 PM
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If you have a cooler big enough to hang a deer or hog in that would be ideal, but without a cooler ice in a chest does well. That ribeye you are eating is bled by hanging the cow in a cooler prior to butchering.
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Old 11-30-2012, 11:38 PM
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Hanging an animal in a cooler or in cold air outside is not same as soaking in water.... when we kill a deer and its cold enuff we let them hang several days if possible but this just ages them and will also make them easier to debone..... something else to be careful of when soaking it in ice water is not letting it sour
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Old 12-01-2012, 08:28 AM
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Quote:
Originally Posted by ScubaLatt View Post
Would you soak a ribeye or filet mignon in ice water for a week before eating it? NO! Soaking in water turns the meat bland. Properly prepared, deer will not taste wild. Wild hog either. Would you soak your picnic ham or your boston butt for a week in ice water? again, no!
I dont soak in water, i just leave the drain open and let water drain out as ice melts for a couple days, mainly just letting blood out of meat.
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Old 12-01-2012, 10:33 AM
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Quote:
Originally Posted by Country Boy View Post
I dont soak in water, i just leave the drain open and let water drain out as ice melts for a couple days, mainly just letting blood out of meat.
X2...I never said soak in water let water drain and keep on ice
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Old 12-01-2012, 11:08 AM
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No soak, just leave it in ice or hang it somehwere very cool so it doesn't spoil. It lets the meat relax and makes it more tender - basically reversing rigor mortus.

Rigor mortis (Latin: rigor "stiffness", mortis "of death")
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  #18  
Old 12-01-2012, 05:29 PM
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Thanks guys. I shot an 8 pt this morning and now waiting on the hog to step out.
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Old 12-01-2012, 05:34 PM
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Quote:
Originally Posted by Oops! View Post
Thanks guys. I shot an 8 pt this morning and now waiting on the hog to step out.
Nice. Good luck with the hog. Post up some pics of your buck.
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  #20  
Old 12-01-2012, 05:56 PM
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I would but don't know how.
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