Field dressing feral hogs

test posts, technical ?'s, suggestions, anyone can post......

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Postby bobo » Wed Oct 29, 2003 10:06 pm

I would like to know if anyone can describe in detail the process of curing the meat and making it ready to cook or smoke. I have heard alot of stories about the meat tasting musky if you dont soak it in a meat packers salt brine. I have also heard that you have to cut the knuckle inside a ham and let it drain before cooking. Is there any truth to this? If anyone has any suggestions please let me know. Thanks
bobo
Green Horn
 
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