Another great video mate. As someone just getting into hunting, your videos are an invaluable resource. I don't know anyone who hunts and so having access to your expertise has helped me learn the basics. Or at least enough to get me started. Thanks for all your hard work. Cheers from Victoria.
He great isn’t he jack Mac I’m new too and am hunting the State Forests as I don’t know anyone with a property. Profty your a massive help mate! Even my wife enjoys your vids.
Mate you are calm, concise and incredibly diplomatic when you explain your points, thoughts & opinions. You produce & provide great content which I find incredibly interesting. I appreciate your eloquence and demeanor. Keep up the ripsnortin vids. Bloody good work!
First off.. another perfect video mate Solid chunk of information, I feel your methods are the way a good majority of hunters live by and is by far the safest and most risk free. Good work mate keep it up👍🏻
Hi Profty, the other thing to keep an eye on is the lymph nodes. If you break down an animal by separating each muscle and remove it individually, there is a point in the middle somewhere (back legs and front legs), there is a bit where a number of "veins" come together. These are actually the lymph nodes. If they just look like veins, cut them out and continue on with the butchering. If the "veins" are expanded and filled with fluid, like a small balloon, this is another sign the animal is unwell.
Another thing to watch out for is if the carcass hasn't started to set (rigor mortis) after a couple of hours, is another sign the animal is unwell. We are hunting this weekend, if we should be fortunate enough to tip something over, I will get some photos for you.
A few important things I thought you missed. Some may be obvious. Don't feed offal to or let your dogs lick the carcass. Keep in mind parasites like hydatid cysts (though I have personally only seen these in rabbits) and Trichnosis as the Australian variety T. pseudospiralis, though rare is not resistant to freezing . It's imperative that everyone properly freezes all pig meat for a week or so before consumption (Trichinosis). I know you mentioned it, but I feel like this point is most crucial.
I live up in the rainforest up on the tablelands in Far North Queensland. A lot of us eat the pigs we hunt up here as they predominantly eat the rainforest fruits. I mainly prefere eating sows around the 40-60 kg and I will always take a sow over a boar, however if I do take a boar I will brine the meat into a salt water ice slurry for 48hrs. By brining the boar meat it eats better and isn't as gamey. I don't go for pigs that seem to be carrion eaters in the dryer areas.
Another important treatment is freezing the meat for at least 3 weeks prior to cooking. Freezing kills parasites and eggs. So freeze and then cook. As for Brucellosis, thoroughly cooking the meat kills the bacteria. The risk is letting the raw meat/blood etc come in contact with broken skin and mucous membranes eg eyes mouth. Good aseptic technique should minimise the risks. Gloves, keeping work area clean and yourself clean. Also pay particular care with genitals when gutting as they can be particularly concentrated.
Thanks for this great insight Mike. I have to confess that im pretty loose when it comes to field handing sometimes. Ive always prioritised getting stuff sorted quickly so the carcass can chill sooner, but slowing down and taking a few easy precautions would be wiser i feel. +1 to Cory's thoughts on freezing too. Thanks again for taking a moment to write Mike
Likewise with getting my hands dirty and getting it chilled, but in an area of known brucillosis, then slow down and stay clean. Great video btw. Keep it up.
Good advice, I hunt pigs in NZ in a disease free area but I always take care - gloves when field dressing, chill it fast as I can and freeze it before eating it not 3 weeks sometimes but usually a week or more. Another tip is smell - if the pig smells bad even after you’ve cleaned it up something isn’t kosher, is shot one last year that was pretty rank, hung it over night in cool weather cut it up the next day and put it in the fridge for a few days to set up as I usually do and when I took it out it to break down it still stunk so I dumped it
I agree with your points. I'm eating wild pig shot in the US while watching this. I tend to focus on cooking techniques that I know without any doubt cooks it all the way through. I treat it a lot different than venison. I also wear gloves when field dressing and butchering.
Great video mate thanks for the advice Try putting the sesame seed oil in after the cook, not during the cook, cooking, sesame seed oil is generally a no go Keep it up mate
Good video mate ,, and yeah i cook all wild meat right through no blood means no disease no germs,, although i have never eaten any pigs i've shot but maybe oneday I will give a small one a go,,, cheers ,,
The best most healthy pigs I have taken for meat have come from feeding on crops best flavor has by far been best from young pigs on Canola. All the pigs I have hunted out central west NSW have been riddled with worms and other diseases due to eating meat.
Helpful comment; thanks mate! So in drought times, would you skip eating even younger pigs? Or try to hunt south facing vegetation / areas of water? Cheers
@@brycenew I normally skip keeping them in drought times unless of coarse they have been feeding on crops then they usually have been healthy you really need to dissect the entrails to see what they have mainly been feeding on to be on the safe side if they have been eating any kind of carcass I tend not to take them.
FANTASTIC Profty. The most informative resource about eating wild pork I've seen to date. Makes me more keen to get out there with the bow and finaly have an actual crack.
Should do a video on a more detailed look at the organs when you shoot one good idea to show what to inspect when you have it in your hands. Rather then an explanation but great work keep up the great work and hunting...
Gday Profty, Iam from nth east vic and only recently discovered your vids on you tube. The Blue Mountains are beautiful. You're clearly a very passionate environmentalist. Well done to you. You forgot the hoisin sauce for your san choi bao. But I love the passion. Please try to take more of the animal. I would say this in any vid. My only sambar that Ihave taken, I dragged thed the whole animal 800 meters. Butchered and left the head, skin and spine. Ribs come up a treat if you slow roast with a homemade bbq sauce. worth the effort. Don't forget the offal and caul fat. Cheers for the great vids mate. Well done.
Love it mate! Another great video. I hunt a lot out west, and, generally, stay away from eatings pigs UNLESS there's some healthy crop in the ground. Obviously, this is their best food source when available and aids in great meat development!
Learn where the lymph nodes are on animals and palpate these. If an unnormal lump is felt slice it and inspect. Lymph nodes are one of the best indicators of disease. Also check the spleen.
Great video mate, Cheers!! - Sucks how we cant hunt the bushlands here in WA..There is literally Billions of acres with plenty of Pigs around..But nah the pricks in power want to bait them all instead, Baiting just has knobs on it... Plenty of responsible Firearms licensed people will take them out for FREE! ...Wish they would use common sense. Btw, That Pork dish looked the goods mate, Well Done! Subbed!
While we don't have foot and mouth in Australia, even deep freezing doesn't kill the virus. I only say that to highlight we all need to be careful with wild meat no matter how careful we are. By the way assuming you are not an antivaxer have you been vaxed against Q fever. Love your videos. Happy hunting
I've always wondered about 1080 baiting in national parks / private land / state forests. They target wild dogs all over the place - guessing pigs could dig out some bait too - maybe. I don't know. Bothers me though. Thanks for all the vids mate
If you want to have cured pork. Catch a piglet or two and raise it. I remember 30 odd yrs ago eating wild pig cooked hangi style mmm so delicious. That was at Lighting Ridge. A couple coppers "Police" Took a croup of Police Boys Club Kids me included on a starvation camp trip for two weeks.
In leaving dead pigs laying around the scrub do pigs eat their dead brothers and sisters ? If they cannibalize are we compounding the piggy disease situation ?
question??? There hasnt been much I can find as far as information on eating wild pork and the safety risks, If someone could advise on a starting point for more research it would be much appreciated. OH and thanks for all the vids Mr bush harvest!!!
I used to live with a meatworks on my corner, they hung pigs by their front trotters and those were slit open from their chin to their ass, the viscera and chest cavity came out through the belly. I think the gutted animal was hosed off and washed about then. After that the pork jumps off the hook by itself: ribs, hams, loin chops, straps - unless you leave it to hang too long without refrigeration - and if you do then you have to fight your way back in through the clouds of flies with a machete made of Damascus steel and a flask of Holy Water to retreive the animal carcase.
Hey Profty love your work bud. I have been hunting and eating wild pork from NSW for over 20 years without any problems. Since the brucelosis report last year i have given up eating wild pork. Im just not willing to take the risk, especially now since the leptospirosis report in February coming out of western NSW. Its a shame to shoot and leave them but my health is more important. Thanks for all your videos bud keep it up. Regards George Try this link www.sportingshooter.com.au/latest/feral-pigs-found-to-have-leptospirosis-in-western-nsw
Do you shoot and bury them? Seems the thing to do if you want to stop or slow the spread of disease. Just leaving a disease and or parasite ridden carcass lying around is kind of a bad idea.
The article only mentions urine not blood or tissue, it's no reason to stop eating pigs... From article Leptospirosis Pomona can be spread between pigs and humans through contact with birthing fluids and urine, particularly on areas of skin with cuts and abrasions.
@@davep3163 Since that report 3 years ago I have started harvesting wild pork again. I feel much more confident now due to better seasons and healthy wild pigs roaming around. I also have done a bit more research.
Just getting into hunting and your videos are fantastic! Very informative! But I do know a tad about Thai food! N them thai’s would frown when you eat anything without a chilli or five thrown in!
One habanero, or if you are making stock a single Scotch Bonnet should do about 10 litres. For reference, a Habanero is x140 times hotter than a Jalapeno. Jalapeno chili is about x10 times hotter than a Birdseye Chili, and a Scotch Bonnet is hotter than the fires of Hell or roughly 2-3 Habanero. An average Habanero should burn through the main course for 6 people. Habaneros are where 'hot' chilis start, among hot chilis it is considered mild at up to 250k scovilles. A Scotch Bonnet can go up to 450k scovilles. There's chilis out there that do 2M scoville and their capsaicin content is so concentrated that they shouldn't be prepared without a hazmat suit, or other adequate protective clothing, skin contact can be painful and long lasting (couple hours), definitely do not rub your eyes.
Like your channel. I watch Hunting with Stu and he kills a lot of hogs but doesn’t mess with eating them. I would definitely eat them if I lived there. Not hating on Stu at all , just saying it seems a lot of good eats going to waste. But if he doesn’t want to mess with them then by god he doesn’t have to.
@@andrewking8466 I thought brucellosis was the main disease out west. Just wear gloves and a glasses and dress and butcher carefully should be ok. I would definitely give it a try .. even just cut out the back strap/tenderloins , don’t even need to open them up , takes about 2 minutes... throw em on ice and take em back home or to camp and cook em up. No mess , very little blood even..especially the younger ones. Whatever , to each their own
You never eat the ones you shoot. You shoot the sow, catch the babies and take them back home to clean them out for a couple of months. Then you buy finisher and feed them on that a couple of weeks.
Am for qld not many people eat it up here. I do but only the ones from the banana farms, but still got to check them just to be sure. They taste so good just dont eat the old ones , they seem to have a Stronger taste
Ticks, wasted frame, animal faring poor in healthy browsing scrub, finding diseased organs, gotcha. Maybe another red flag would be an animal that has soiled itself (messy around the backside). You seem to have covered the real signs of risk though, thanks for the warning.
If you want to take a deep, technical dive - for trained meat inspectors - into how to determine if wild pork’s safe to eat, check out the Appendices in the AS 4464 - 2007 Hygienic Production of Wild Game Meat for Human Consumption doc. Link below. NB - It’s requires knowledge most of us don’t have, so may not be very useful! If you are an ex or current meat inspector, it’d be great to get your comments too. www.primesafe.vic.gov.au/uploads/Australian%20Standards/AS%204464-2007.pdf
Another great video mate.
As someone just getting into hunting, your videos are an invaluable resource.
I don't know anyone who hunts and so having access to your expertise has helped me learn the basics. Or at least enough to get me started.
Thanks for all your hard work.
Cheers from Victoria.
He great isn’t he jack Mac
I’m new too and am hunting the State Forests as I don’t know anyone with a property.
Profty your a massive help mate!
Even my wife enjoys your vids.
Jack and CPM, Thanks very much, your most welcome
I second this
literally 100%
Mate you are calm, concise and incredibly diplomatic when you explain your points, thoughts & opinions. You produce & provide great content which I find incredibly interesting. I appreciate your eloquence and demeanor. Keep up the ripsnortin vids. Bloody good work!
First off.. another perfect video mate
Solid chunk of information, I feel your methods are the way a good majority of hunters live by and is by far the safest and most risk free.
Good work mate keep it up👍🏻
Cheers bro, glad its helpful. The sharing in these comments is making all this even more valuable
Hi Profty, the other thing to keep an eye on is the lymph nodes. If you break down an animal by separating each muscle and remove it individually, there is a point in the middle somewhere (back legs and front legs), there is a bit where a number of "veins" come together. These are actually the lymph nodes. If they just look like veins, cut them out and continue on with the butchering. If the "veins" are expanded and filled with fluid, like a small balloon, this is another sign the animal is unwell.
Great info Grant, I'm going to look specifically for that next time i'm cutting one up
Another thing to watch out for is if the carcass hasn't started to set (rigor mortis) after a couple of hours, is another sign the animal is unwell.
We are hunting this weekend, if we should be fortunate enough to tip something over, I will get some photos for you.
also good to check if there has been heavy baiting in the area.
100%, Written permissions for SFs often have this info. I ditched a pig once when I found out the area had been 1080 fox baited the week before
A few important things I thought you missed. Some may be obvious. Don't feed offal to or let your dogs lick the carcass. Keep in mind parasites like hydatid cysts (though I have personally only seen these in rabbits) and Trichnosis as the Australian variety T. pseudospiralis, though rare is not resistant to freezing . It's imperative that everyone properly freezes all pig meat for a week or so before consumption (Trichinosis). I know you mentioned it, but I feel like this point is most crucial.
I live up in the rainforest up on the tablelands in Far North Queensland. A lot of us eat the pigs we hunt up here as they predominantly eat the rainforest fruits. I mainly prefere eating sows around the 40-60 kg and I will always take a sow over a boar, however if I do take a boar I will brine the meat into a salt water ice slurry for 48hrs. By brining the boar meat it eats better and isn't as gamey. I don't go for pigs that seem to be carrion eaters in the dryer areas.
Another important treatment is freezing the meat for at least 3 weeks prior to cooking. Freezing kills parasites and eggs. So freeze and then cook. As for Brucellosis, thoroughly cooking the meat kills the bacteria. The risk is letting the raw meat/blood etc come in contact with broken skin and mucous membranes eg eyes mouth. Good aseptic technique should minimise the risks. Gloves, keeping work area clean and yourself clean. Also pay particular care with genitals when gutting as they can be particularly concentrated.
Thanks for this great insight Mike. I have to confess that im pretty loose when it comes to field handing sometimes. Ive always prioritised getting stuff sorted quickly so the carcass can chill sooner, but slowing down and taking a few easy precautions would be wiser i feel. +1 to Cory's thoughts on freezing too. Thanks again for taking a moment to write Mike
Likewise with getting my hands dirty and getting it chilled, but in an area of known brucillosis, then slow down and stay clean. Great video btw. Keep it up.
Good advice, I hunt pigs in NZ in a disease free area but I always take care - gloves when field dressing, chill it fast as I can and freeze it before eating it not 3 weeks sometimes but usually a week or more.
Another tip is smell - if the pig smells bad even after you’ve cleaned it up something isn’t kosher, is shot one last year that was pretty rank, hung it over night in cool weather cut it up the next day and put it in the fridge for a few days to set up as I usually do and when I took it out it to break down it still stunk so I dumped it
Hi mate great video, interesting subject ,good to see some trying to clear the stigma about wild pigs well done
Big Cheers AHL
Your vids have inspired me to get my licence and get out there and give hunting a go so cheers heaps mate! New sub from Sydney.
Me too!
I agree with your points. I'm eating wild pig shot in the US while watching this. I tend to focus on cooking techniques that I know without any doubt cooks it all the way through. I treat it a lot different than venison. I also wear gloves when field dressing and butchering.
Great video mate thanks for the advice
Try putting the sesame seed oil in after the cook, not during the cook, cooking, sesame seed oil is generally a no go
Keep it up mate
Good video mate ,, and yeah i cook all wild meat right through no blood means no disease no germs,, although i have never eaten any pigs i've shot but maybe oneday I will give a small one a go,,, cheers ,,
Glad you've been inspired Noisey!
Always had reservations about eating wild pork, but this has been a great help will consider it next young animal I shoot, thanks for the info.
The best most healthy pigs I have taken for meat have come from feeding on crops best flavor has by far been best from young pigs on Canola. All the pigs I have hunted out central west NSW have been riddled with worms and other diseases due to eating meat.
Helpful comment; thanks mate!
So in drought times, would you skip eating even younger pigs? Or try to hunt south facing vegetation / areas of water?
Cheers
@@brycenew I normally skip keeping them in drought times unless of coarse they have been feeding on crops then they usually have been healthy you really need to dissect the entrails to see what they have mainly been feeding on to be on the safe side if they have been eating any kind of carcass I tend not to take them.
@@MudratsHuntingAnOutdoors Thanks 😎
FANTASTIC Profty. The most informative resource about eating wild pork I've seen to date. Makes me more keen to get out there with the bow and finaly have an actual crack.
Crack away James! You'll never regret it
Should do a video on a more detailed look at the organs when you shoot one good idea to show what to inspect when you have it in your hands. Rather then an explanation but great work keep up the great work and hunting...
Yeah good thought mate, I felt it was missing too
love your work and passion for the hunt and the food.
hats of to you mate your full of life.. Amazing how the simple things in life make us smile
Sounds like your the same Davey! Good on ya
Gday Profty,
Iam from nth east vic and only recently discovered your vids on you tube. The Blue Mountains are beautiful. You're clearly a very passionate environmentalist. Well done to you. You forgot the hoisin sauce for your san choi bao. But I love the passion. Please try to take more of the animal. I would say this in any vid. My only sambar that Ihave taken, I dragged thed the whole animal 800 meters. Butchered and left the head, skin and spine. Ribs come up a treat if you slow roast with a homemade bbq sauce. worth the effort. Don't forget the offal and caul fat. Cheers for the great vids mate. Well done.
Appreciating your pov mate.
Hey where is caul fat found?
Cheers
Love it mate! Another great video. I hunt a lot out west, and, generally, stay away from eatings pigs UNLESS there's some healthy crop in the ground. Obviously, this is their best food source when available and aids in great meat development!
My bush mentor I’m thinking 🤔, great work mate thanks for knowledge
Thanks for the info. Great work. Blessings.
I like the way you roll!
Subscribed.
Learn where the lymph nodes are on animals and palpate these. If an unnormal lump is felt slice it and inspect. Lymph nodes are one of the best indicators of disease. Also check the spleen.
Great info mate, thanks.
What do you actually look for in the lymphs? And what about the spleen?
Cheers
Bro your a legend excited to try the recipe.
Poakas
Great video mate, Cheers!! - Sucks how we cant hunt the bushlands here in WA..There is literally Billions of acres with plenty of Pigs around..But nah the pricks in power want to bait them all instead, Baiting just has knobs on it... Plenty of responsible Firearms licensed people will take them out for FREE! ...Wish they would use common sense. Btw, That Pork dish looked the goods mate, Well Done! Subbed!
It's because our government is slowly selling us out. They want us reliant on them completely. UN Agenda 2030 is coming in hot
While we don't have foot and mouth in Australia, even deep freezing doesn't kill the virus. I only say that to highlight we all need to be careful with wild meat no matter how careful we are. By the way assuming you are not an antivaxer have you been vaxed against Q fever. Love your videos. Happy hunting
Ahhhhhhhh!!!! As promised ABH!!!
Thanks buddy you’re a ledg
HAHAHAHAHAHAHA it’s fantastic
great clip Alex; some very valid points for us all to take note of! cheers for making and sharing- now I'm hungry for pork mince in iceberg lettuce!!
Chur Bro! I'm glad all the disease talk didn't ruin your appetite ;)
Arm wrestling food 💪
Dan Stevens absolutely mate!!!
Aussie Bush Harvest nah mate the recipe at the end was topnotch
Very valid points raised and addressed, great informative video nice job mate👍 keep it real👍
Especially when checking for worms as well big factor in pigs
Thanks heaps mate !
great video, I am a meat hunter and you have put a lot of thought into your content, two thumbs up!
Another great vid- keep up the good work
Great video mate love your work
If you like a rich dark soy sauce try Pearl River Bridge mate it's awesome but don't use to much it's got a big flavour
I've always wondered about 1080 baiting in national parks / private land / state forests. They target wild dogs all over the place - guessing pigs could dig out some bait too - maybe. I don't know. Bothers me though. Thanks for all the vids mate
Laws about use & permit for 1080 were very strict, should still be, Notices in areas a must to look for.
If you want to have cured pork. Catch a piglet or two and raise it. I remember 30 odd yrs ago eating wild pig cooked hangi style mmm so delicious. That was at Lighting Ridge. A couple coppers "Police" Took a croup of Police Boys Club Kids me included on a starvation camp trip for two weeks.
In leaving dead pigs laying around the scrub do pigs eat their dead brothers and sisters ? If they cannibalize are we compounding the piggy disease situation ?
In dry areas out west ,yes they do
question??? There hasnt been much I can find as far as information on eating wild pork and the safety risks, If someone could advise on a starting point for more research it would be much appreciated. OH and thanks for all the vids Mr bush harvest!!!
For Australian specific stuff, check out the government health website, that would be a starting point. Cheers mate
Sounds like good advice. Thankyou 👍
Onya Dave
i like your views mate
Years ago in the 80 s and 90 s the blokes I used to hunt pigs with just took the back legs to roast .
Thanks for the info Bro! I know it's gory , but would like to see how you butcher them , as well. :)Safe hunting!
I used to live with a meatworks on my corner, they hung pigs by their front trotters and those were slit open from their chin to their ass, the viscera and chest cavity came out through the belly. I think the gutted animal was hosed off and washed about then. After that the pork jumps off the hook by itself: ribs, hams, loin chops, straps - unless you leave it to hang too long without refrigeration - and if you do then you have to fight your way back in through the clouds of flies with a machete made of Damascus steel and a flask of Holy Water to retreive the animal carcase.
If you get a chance to shoot pigs near a farm they are great used to have s property up in piliga on a chick pea farm had great clean pigs
Nice video bro! Bow hunter from Orange NSW very helpful informative video!
Really enjoyed that, thanks mate!
sweet video mate
Well done mate, thanks for the info!
No worries Mark!
Hey Profty love your work bud. I have been hunting and eating wild pork from NSW for over 20 years without any problems. Since the brucelosis report last year i have given up eating wild pork. Im just not willing to take the risk, especially now since the leptospirosis report in February coming out of western NSW. Its a shame to shoot and leave them but my health is more important. Thanks for all your videos bud keep it up. Regards George
Try this link
www.sportingshooter.com.au/latest/feral-pigs-found-to-have-leptospirosis-in-western-nsw
Do you shoot and bury them? Seems the thing to do if you want to stop or slow the spread of disease. Just leaving a disease and or parasite ridden carcass lying around is kind of a bad idea.
The article only mentions urine not blood or tissue, it's no reason to stop eating pigs... From article Leptospirosis Pomona can be spread between pigs and humans through contact with birthing fluids and urine, particularly on areas of skin with cuts and abrasions.
@@davep3163 Since that report 3 years ago I have started harvesting wild pork again. I feel much more confident now due to better seasons and healthy wild pigs roaming around. I also have done a bit more research.
Great video mate top effort
Wouldn't the nitrates in praguevsalt kill all bacteria?
Just getting into hunting and your videos are fantastic! Very informative! But I do know a tad about Thai food! N them thai’s would frown when you eat anything without a chilli or five thrown in!
One habanero, or if you are making stock a single Scotch Bonnet should do about 10 litres. For reference, a Habanero is x140 times hotter than a Jalapeno. Jalapeno chili is about x10 times hotter than a Birdseye Chili, and a Scotch Bonnet is hotter than the fires of Hell or roughly 2-3 Habanero. An average Habanero should burn through the main course for 6 people. Habaneros are where 'hot' chilis start, among hot chilis it is considered mild at up to 250k scovilles. A Scotch Bonnet can go up to 450k scovilles. There's chilis out there that do 2M scoville and their capsaicin content is so concentrated that they shouldn't be prepared without a hazmat suit, or other adequate protective clothing, skin contact can be painful and long lasting (couple hours), definitely do not rub your eyes.
Great information! Cheers!
Like your channel. I watch Hunting with Stu and he kills a lot of hogs but doesn’t mess with eating them. I would definitely eat them if I lived there. Not hating on Stu at all , just saying it seems a lot of good eats going to waste. But if he doesn’t want to mess with them then by god he doesn’t have to.
Those pigs are out west and would be full of disease. Eating Roos and each other.
@@andrewking8466 I thought brucellosis was the main disease out west. Just wear gloves and a glasses and dress and butcher carefully should be ok. I would definitely give it a try .. even just cut out the back strap/tenderloins , don’t even need to open them up , takes about 2 minutes... throw em on ice and take em back home or to camp and cook em up. No mess , very little blood even..especially the younger ones. Whatever , to each their own
thanks man
All G mate!
Hi they eat there baby's as well I got a lot of pigs here I stop eating them I do hunt with a bow go 3 last week
If you choose not to eat one for whatever reason, do you bury? Burn? Let it lie in the open?
Dead animals in the Australian bush can get taken care of down to the bone by birds within a couple of days. So yeah, left out.
@@somethingnotmaterial or taken care of by other pigs, which continues spreading the disease..
@@deathbyastonishment7930 I didn't know that. I had the impression if there's no drought they just eat well. I've only ever seen healthy pigs.
@@somethingnotmaterial meat is a natural part of a pigs diet
I eat wild bacon and ham smoke them 77 degrees sweet
You never eat the ones you shoot. You shoot the sow, catch the babies and take them back home to clean them out for a couple of months. Then you buy finisher and feed them on that a couple of weeks.
My late Stepfather would never let me take roo's or pigs.. use to say to me they are full of worms.
When I started shooting I was told the same thing by many folks
Am for qld not many people eat it up here. I do but only the ones from the banana farms, but still got to check them just to be sure. They taste so good just dont eat the old ones , they seem to have a Stronger taste
Do you live in Melbourne? And can I come to your house for dinner?
Walter Cengia he lives in the blue mountains.
Just going off your profile pic here but it may not bw in his best intrest to have you visit!!
Fuck that was a lot sesame oil!
Ticks, wasted frame, animal faring poor in healthy browsing scrub, finding diseased organs, gotcha. Maybe another red flag would be an animal that has soiled itself (messy around the backside). You seem to have covered the real signs of risk though, thanks for the warning.
cureing is the safest way to eat any meat
G'day mate,do u have a Facebook account ,would like to message you privately ,cheers
For sure man, just look up Aussie Bush Harvest
I love farmed pork but I will never eat any feral pig I shoot, too risky. 🐷🍴👍
If you want to take a deep, technical dive - for trained meat inspectors - into how to determine if wild pork’s safe to eat, check out the Appendices in the AS 4464 - 2007 Hygienic Production of Wild Game Meat for Human Consumption doc. Link below.
NB - It’s requires knowledge most of us don’t have, so may not be very useful!
If you are an ex or current meat inspector, it’d be great to get your comments too.
www.primesafe.vic.gov.au/uploads/Australian%20Standards/AS%204464-2007.pdf
That’s an excellent resource Bryce, thanks heaps for sharing it.