Anyone know good way to ship hog meat? Took my bro-in-law down to Perry and busted one, we'd like to send it with him on Delta flight or through the mail - was hoping someone on forum would have done this before and could pass on lessons learned. Thanks y'all!
Wanted to see if anyone knows of any local guides near Okaloosa....
Needing a guide service to go out with that can take myself and a relative out for a hog...
Appreciate any and all help!
Where do you guys go online to buy your AR components/parts? Which site(s) are best to find quality AR components at best prices? Just looking to save time researching, if anyone would share their knowledge. Greatly appreciated!
Thanks! After this experience, I'm doing away with conventional wisdom and what I was told (shoot for heart/lungs) - I'm going for head or neck shots to save meat!
Update: (a little late, but I have 4 kids )
Took meat out of ice and finished cutting and packaging. The meat still had small gamey smell, but no where near the pre-brine stink. Applied dark brown sugar and maple bbq dry rub before storing. Cooked one shoulder with same rub - smoked for...
Thanks for all the advice. We rinsed the meat again, cut all the fat off and placed back in coolers with the salt/sugar/lemon juice brine. Today will make 2 days of brine soak. Planning to remove it tonight/tomorrow and if it smells okay we'll be cutting up and storing.
Any advice as to...
Frank, thanks again for sharing your valuable info! What is Dave's forum handle so I can inquire about the Crestview paid area? Also, do you know where I can find info about Spring Hill lease options?
We are all new to the area & new to hog hunting. Have been wanting to do this for years, and we finally did! This was our first hunt and we loved it! Looking for another place to hunt near Eglin area. (Paid if necessary)
Any suggestions?
FrankT, thanks for the advice!
Couple of more questions.
1. How long can hog meat stay on ice before it needs to be cooked or frozen?
2. Do you recommend cooking/smoking myself, or taking this meat to a processor and having smoked/turned into sausage?
3. Who do you recommend as a...
Just finished our first hog hunt (at 2 Guys and a Hog in Perry, FL - great place, but that's another post).
Hogs were pressure washed, cleaned, skinned, quartered, and packed on ice within 60 minutes of being shot.
We bagged 3 hogs. 1 boar and 2 sows. Two were gut shot, and the guys at 2...