Baiting question.....

Discussion in 'Hog Hunting Tactics & Tips' started by robtattoo, May 7, 2019.



  1. Chopperdrvr

    Chopperdrvr Deep East Tx SUS VENATOR CLUB

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    That’s good information, but I have been keeping mine in ice and it has worked very good. Most people don’t understand the reason to “age” and why it isn’t good to eat soon after it is killed. All muscle tissue “meat” goes through a period of rigor mortis after the blood flow is stopped. This occurs somewhere around a couple hours after death until 10 or more hours after death. If you eat it or cut it up and freeze it, you basically prevent the muscle from relaxing back to its non-tensed state and therefore is tough to eat. After rigor mortis has subsided and the meat relaxes, pork might not benefit from longer aging, but it sure seems like it is super tender to me after several days on ice.
     
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  2. RattlesnakeDan

    RattlesnakeDan San Antonio Texas LSB TURKEY BUZZARD PRESERVATION SOCIETY SUS VENATOR CLUB LoneStarBoars Supporter

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    Aging meat only makes a difference if the meat is "marbled" with fat like beef. Pork is "layered" fat so it has no value other than letting some blood out. It is the same for wild game. deer, elk etc....
     
  3. Brian Shaffer

    Brian Shaffer Pro Staff Third Coast Thermal SUS VENATOR CLUB LoneStarBoars Supporter

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  4. RattlesnakeDan

    RattlesnakeDan San Antonio Texas LSB TURKEY BUZZARD PRESERVATION SOCIETY SUS VENATOR CLUB LoneStarBoars Supporter

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    Rigor mortis doesn't start for 2-6 hrs or so, if an animal is quartered or deboned and seperated there is no rigor mortis to deal with. Personally I don't eat too many road kills that are already stiff legged.
     
  5. Brian Shaffer

    Brian Shaffer Pro Staff Third Coast Thermal SUS VENATOR CLUB LoneStarBoars Supporter

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