Well the time has finally come in SE Wisconsin that my garage which I have been referring to as my walk in cooler is no longer safe temps for aging meat. That means its time to deal with the domestic boar I harvested around Christmas time. I didn’t take any pics because I was sure it was going to turn into dog food or varmint bait.
Cut the fat and funky bits off and mostly deboned. (The scraps are in a separate freezer and will be composted on farm when the ground is thawed enough. Hate to waste valuable nutrients.) Took a few chunks of meat and fried them up. A couple days later I’m still alive, no sickness as of yet.
After aging for a few months, the meat tasted like normal farm raised heritage pork. Back on day 1 when it was fresh, that was some nasty smelling stuff.
So we got about 20lb of belly that I put on salt to make some bacon, 1 picnic ham for smoking, and about 30-40 lb of everything else that I cut up to grind and make pepperoni.