Hello all,
am looking for information on a fresh boar kill and minimum time to use said meat,
A friend is going hunting for boar over thanksgiving and Going to carve it up at home between with all the different cuts, My question is how long between the kill and the actual usage do we have to wait?
also know that cooling it to 40 F will be done asap. that is not an issue,,
have heard anywhere from to use it as soon as possible to 2 weeks of ageing, just need to know what to do ahead of time to be ready.
part of our plans happen to make ham out of the ham shanks... and Canadian Bacon out of the pork loins, Agreed that there is time for the cure here and time for the smoke,, , which is different from kill to use time..
any advice is appreciated
Thanks
Beefman