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Old April 6, 2013, 07:20 PM   #16
Senior Member
Join Date: March 20, 2013
Location: Benton, Arkansas
Posts: 119
+1 Mike

Also...I seldom keep boars I kill unless under 60 lbs. On the other hand, I've eaten wild boars upwards of 300 lbs that were fine. All of them head shot and butchered with a couple of hours on cold days. Don't really know what the clue is.

I keep my quartered animals on ice for at least 3 days, adding ice and draining water. Then I cut up the meat and soak it for at least 2 days in brine in the fridge.

Then I can grind or freeze. I vacuum pack ground and freeze all other meat in water. Lasts for a couple of years.
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