- Oct 11, 2020
- 1
- 0
Hi. After shooting a wild hog and processing it within an hour, I put the shoulders, back straps, tenderloins and hams into a cooler with chunks of ice from ice blocks that I make in my chest freezer. The processing takes me about 45 minutes and when I bring the cooler into the kitchen to trim up the meat, many of the edges have turned beige and are hard to the touch, especially on the edges that don't have fat. I can cut the bad parts off but I'm doing something wrong like not icing the cooler more ahead of time or not having enough ice. I have searched for this problem but I haven't had any luck finding anything on the topic. Any guidance from someone whose seen this before would really be appreciated. BTW, this is in S Florida with a few 120 - 160 lb wild sows with heart shots.