Pork is different than venison/beef. If it is slimy or smells, I would toss it. If not, cut a bit off, sear it quickly and give it a test bite. If it tastes fine, proceed with processing it, if not, coyote bait.
I leave just about everything I shoot, on ice for 5-7 days. Hog my son shot this season, was a sow, and it froze outside. Single digits. I had ice on it, left it in cooler. Then took it to processor as soon as I was able to get there. Its been great!
58 degrees is what i've heard is max temp before bacteria will form .. so as long as you didn't run out of ice , i'd imagine it would be ok for a few days that way ..
You fellas who leave the drain plug open. I’ve left mine open and a deer sit 4-5 days until the next weekend to process.. even adding ice on top the bottom develops a Ice layer with a small hollow spot than isn’t as cold as it needs to be. Deer ended up having a funny taste/ smell when I processed it.. anyone else experienced this?
You fellas who leave the drain plug open. I’ve left mine open and a deer sit 4-5 days until the next weekend to process.. even adding ice on top the bottom develops a Ice layer with a small hollow spot than isn’t as cold as it needs to be. Deer ended up having a funny taste/ smell when I processed it.. anyone else experienced this?
Yes. But I am not 100% sure it was the ice. I know what you mean in terms of ice creating that layer at top. Was not sure because deer was 5.5 and full rut. Not sure the ice or deer was the issue.
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