• Regular Contributors

    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.

  • Ridley Acres - A friend of mine shot one in Texas last fall. He made a bunch of it in to brats mixed with some pork butt. I was a little skeptical but they were really good.

  • Regular Contributors Power User

    Ridley Acres
    Curious what temperature you age it at? I was not aware fresh pork could be aged like fresh beef.

  • Military Veterans Sous Vide Canning Traeger Regular Contributors

    When you say Domestic Boar, do you mean just a male hog you let get up in age? Or are you talking about a feral hog?

  • Regular Contributors

    Dave in AZ This was an American Guinea Hog that was about 18 months old.

    processhead It was just in my garage from 12/25/21 until 3/15/22. Temps went well into negative at times, but never went over 40 until the day I finished cutting him up. The day I slaughtered I sprayed the whole carcass with 1:1 vinegar/water and repeated daily for 3 days so there wouldn’t be as much bad bacteria. Anything off colored was discarded.

Suggested Topics

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics