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Food Handling General Discussion General and open discussion for food handling and safety. |
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12-26-2009, 10:03 AM | #16 |
Knows what a fatty is.
Join Date: 11-26-09
Location: stoneboro PA
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hadnt heard of the pregant thing, but it could be. my grandfather has told me a few times to never butcher a sow in heat. when he was younger, they used to do the pigs as a family gathering, so they could do it all at once. they would never butcher a sow in heat because it would ruin the whole batch of sausage. i dont know, because ive never had a sow in heat, but he's not the type of guy to make things up. theres probably something to it
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12-28-2009, 04:20 PM | #17 |
Full Fledged Farker
Join Date: 04-12-09
Location: columbiana alabama
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my guess is its a boar hog
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12-29-2009, 03:09 PM | #18 |
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
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my two cents
Ok here's my 2 cents.
We raise pigs every year for the freezer (as well as a plethera of other animals). Two things will Pucker up the meat quick as anything at butchering time 1) an uncut boar 2) a sow in heat It will give the meat an off smell like stale urine or worse. In todays market the animlas are raised in very controlled conditions ( don't get me started on this subject), so unless you are buying localy raised meat from a local small farm there is zero chance that it was prego b4 it was slaughtered. Also there is zero chance that it was an uncut male as that is taken care of days after birth. they are usually slaughtered around 6-8 months depending on the breed and that is 99% of the time way beforte they come into heat for the first time. but it does happen from time to time that one may mature early enough to hit heat b4 it meets its maker. ok class lesson over. My guess would be is that its the cryo vac or just bad meat but probably the cryovac...
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01-11-2010, 07:49 AM | #19 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
It's a very precise business... it's probably the cryovac. Cheers!
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A butterflies wings. About to bring down everything... |
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01-11-2010, 08:37 AM | #20 |
Found some matches.
Join Date: 08-10-06
Location: Lexington SC
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Cryovac bagged almost always smells bad. Always let rest and rinse well. The smell will go away. Meat also wil taste better also. My .02
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08-02-2010, 11:43 AM | #21 |
On the road to being a farker
Join Date: 06-01-09
Location: Richmond, VA
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Most likely a cryovac issue, but there were a lot of sows sent to the packer recently because of how bad the market was for pork not too long ago (I mean like 3 months). It could have been a producer that was forced to liquidate that sold a sow or boar.
Not likely, but possible.
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08-07-2010, 09:36 PM | #22 |
is one Smokin' Farker
Join Date: 04-15-07
Location: Bisbee, AZ
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I can relate to that. Think he uses a crock pot or pressure cooker for pulled pork. Tried the place twice just to give them the benefit of the doubt but will not go back.
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