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Nathan- latest youtube upload
@ 11:00 pm (GMT) |
Nathan FosterHi guys, just a heads up. I have uploaded a porker pig hunt vid showing how to remove the hair after shooting the pig.A few of you will recognize the old hut! https://youtu.be/cZrChxEGLL4 All the best. |
Replies
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@ 02:29 am (GMT) |
Nathan FosterRe: Nathan- latest youtube uploadMain point to this is that I want to see guys stop washing and wetting meat. Texans or those planning to hunt in Texas please take note. I know that some of this is unfamiliar to guys these days but the methods shown are based on very old techniques (traditionally using a green brush fire).Remember, the more water you add to the carcass, the longer it takes to dry (or it may not dry and set at all prior to freezing). Moisture attracts bacteria- this is what you have to keep in mind. Try to avoid washing unless you absolutely have to. If you have to wash the meat, you need to freeze it down quick. With time and experience, you'll learn to smell the difference between washed meat and set meat. Washed pork can pick up a hell of a taint if you do not get it frozen down smartly. |
@ 05:55 am (GMT) |
chris mooneyRe: Nathan- latest youtube uploadWhen a dead criter is washed, the connective tissue around the muscle swells ie draws the water in together with bacteria, thus bacteria get in to where they would not normally be found, and inside the connective tissue they are protected from drying out and dying. The bacterias enzymes can then start breaking tissue down for nutrients to grow on, the rot starts. |
@ 06:46 am (GMT) |
Mike DavisRe: Nathan- latest youtube uploadthe flash Pakeha LPG Murawai job...man I wish mine were that neat...cant get decent heat from LPG torch we have but get job done in the end....now have you done or seen this done with a steam cleaner?????? Ive heard it really quick and easy but havent tried it myself yet,cant see why it wont work piece of piss..you got the heat and pressure to remove all in one.really easy using the old way with fire n manuka but getting less n less P.C. to do so on public land these days |
@ 07:13 am (GMT) |
Thomas KitchenRe: Nathan- latest youtube uploadi have been guilty of washing pig before i singing and i never went through the second layer explains why they were always crap, i normally skin mine these days.i use to hang mine from a tree next to my driveway and i would be working away and the neighbourhood kids would be lined up against the gate watching. ill be giving this ago next time which hopefully isn't far away as the pines open this weekend. time to dust off the hi viz, mountain bike and the 410 again |
@ 07:58 pm (GMT) |
Grant LovelockRe: Nathan- latest youtube uploadSo by this reasoning then "scolding or Bathing" a pig is not good then?Similarly I watched Matt Watson on his fishing program talking about care of fish once caught.... he used 3 scenarios: Snapper caught and put on salt ice straight away Snapper caught and put in chilly bin with no ice and snapper caught and put in fresh water ice He then proceeded to fillet them using various methods such as carefully leaving the gut cavity in tact and not using ant water to wash the fillet.. Cutting straight through the gut cavity then trimming that off the fillet.... Filleting then washing with both fresh or salt water.... he sent samples of each for bacteria analysis..... I cant state the results accurately but can remember the fish stored in salt ice , carefully filleted keeping gut cavity in tact and not washed had heaps less bacteria count where all the other samples came back loaded with a massive amount of bacteria in comparison. This causes much more rapid deterioration in the fillets and they dont taste as nice...... |
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@ 08:02 pm (GMT) |
Grant LovelockRe: Nathan- latest youtube uploadTypo.... I didnt mean "ant" water.... supposed to say any water |
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@ 09:03 pm (GMT) |
Nathan FosterRe: Nathan- latest youtube uploadHey Granty, The trouble with scolding is that it actually won't remove the hair on Sus scrofa species (Cpt Cooker).On a domestic pig, you'll find that after killing and scolding / bathing at 62C, the skin covered carcass dries out quickly. Gutting comes next. What I am finding Grant, is that pigs are being field dressed, taken back home and hosed down relentlessly (inside the gut cavity or inside and out after skinning). Its not just a few individuals either. This is widespread now. It is another example of a loss in skills from one generation to the next. Starting to see a lot of deer treated this way too. I have also seen a large number of pigs go to waste from readers in Texas (nothing done at all with the carcass) so again, wanted to offer up something useful for those interested. Thomas, if you leave the skin on and get that layer scraped back, the meat will cook better. But- you may still have to discard the skin after cooking due to either the too-rich smoke smell or hair follicles being too course (my hunting buddy Kelvin (my legendary anchor man) rates the skin as the best part. The thing is, you'll retain the fat and gelatinous tissue. Glad you found the tips in the vid useful Thomas. FYI, the barrel on the rifle in the vid was a True-Flite. Great barrel thanks Grant! |
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@ 09:48 pm (GMT) |
Nathan FosterRe: Nathan- latest youtube uploadAnd the hunter was a Dane. Great Dane.... thanks Peter. |
@ 03:56 am (GMT) |
Peter BjerregaardRe: Nathan- latest youtube uploadI'm the one who should thank both Grant and Nathan.Grant for extraordinary service to a traveller with a tight schedule. And what a great barrel. It just shoots whatever quality fodder, factory and hand loads, you feed it. Absolute not finicky. 0.4 moa prone with Lapua factory ammo is no problem. Action an old Mauser k98. Nathan for great company and excellent drilling. I wouldn't have taken that shot if Nathan hadn't guided me. Proper technique does matter. All the best to you guys. Shame you're 20,000 km away. //Peter |
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@ 06:13 am (GMT) |
chris mooneyRe: Nathan- latest youtube uploadWhen l was young l stayed in a few houses that still had a meat safe, wire mesh kept the insects out, and there was mesh to the outside of the house, and on the door on the inside, so the air could move through. We mostley put the spuds in there. My uncles and aunts have told me how they had meat hanging in safes for weeks when they were kids, and they never got sick. They maybe thought l would be shocked at that as l have a qual in microbiology/germs, but l fully understand why they could safely eat beef and lamb let alone venison that had been killed weeks befor and never refridgerated. Today in meat works they have blast freezers, they process dozens of animals a day, they can vacuum package cuts into oxygen impermeable plastic membranes, and they have an expiry date printed on so you don't need to sniff and use your brains. They still regect carcasses on 'bone taint' however, which is due to damage to the animals skin in transit to the works, which allows bacteria into the blood steam, to be filtered out by the lymph nodes, where they would normally be destroyed but if the animal is slaughtered too soon they grow and taint the meat. Keep meat dry, easy. |
@ 07:20 am (GMT) |
Warwick MarflittRe: Nathan- latest youtube uploadHave used the hot blazing Manuka fire to singe pigs . You have to let the skin blister and bubble then scrape with a knife and it comes out good. If you don't blister the skin the hair follicles stay intact and eating the skins like chewing on an old worn broom! Try it out sometime! Dad always said to never wash your meat. The best is to let the meat hang and set in the killing house or under a bridge in the cool air then trim the crap bits off as you're cutting it to bag and freeze. White pepper sprinkled on the open area's will keep the flies off and flies will eat first before laying eggs. I'm only repeating what's been shown and passed on to me by older guy's I've been out hunting with. The only meat that made me crook was the donkey the kitchen in Mali West Africa at the mine site used to feed us. I never knew that your guts and intestines could hurt so much. Feels like you're being turned inside out. The meat had dirt and stones in it as it was hacked up with machete into chunks. So look after your meat. Shooting it is the easy part. The real work starts with correctly processing and caring for it. Nathans last book has a great chapter on butchering meat. Another great book is Daren Meats " The game butcher"http://www.fishpond.co.nz/Books/Game-Butcher-Darran-Meates-Aaron-Smale/9781869694210 |
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@ 09:32 pm (GMT) |
Nathan FosterRe: Nathan- latest youtube uploadThanks for your comments Chris, I do hope this helps others.Mental note, avoid donkey meat in Mali. |
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@ 09:28 am (GMT) |
chris mooneyRe: Nathan- latest youtube uploadThanks Nathan, l think it is because hunters are transferring what they do in a freezing works(and its all in that name really, freezing works, water works there because they blast freeze) but that does not work out in the bush, different situation. You are better to leave a bit of shit on the inside of a carcase and do nothing with it till you trim that bit off, rather than wet the meat to wash it off. As soon as you wet the meat it sucks the water and germs in to where they can grow and spoil the meat. The best tool for getting the hair of pigs and dealing with any tutai on the sirloins is the old fashioned blow lamp, the tool they used to solder copper spouting etc befor we got plastic for plumbing. They burn white spirits, you pump them up to pressurize and put some spirit in a tray underneath the jet, light the tray, then open the jet(pre bbq lighter technology), they shoot an intense 20mm flame to heat a big copper tip(which you remove to use as a singer) They are very useful hunting kit l feel, as they can be used to sear seal and dry meat, burn off pig skin, and they can get a good fire going from wet logs in moments. You can still find them in junk shops and l recomend them. |
@ 09:40 am (GMT) |
Bob MavinRe: Nathan- latest youtube uploadQuote: Thanks for your comments Chris, I do hope this helps others.
Mental note, avoid donkey meat in Mali. Warwick ,, you didn't f'k up the cooking, you cooked up the ..... ;) |
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@ 09:13 am (GMT) |
chris mooneyRe: Nathan- latest youtube uploadAfter a conversation with a work mate today l think l should add this. To store and keep meat out of a fridge in a 'safe' it needs to be 'hung'. The meat chunks need to have fresh air moving all around them on all sides. If you put meat on a plate and put it in a meat safe it will rot and spoil and stink on the side where it touches the plate. And that stink will go all through the whole cut very quickly. Also, if you let 2 hung piecses touch while they hang they will rot where they touch. The germs that grow in air with oxygen don't make much more than musty smells and if the meat is dry and crusty even with shit an blood dirt an leaves smeared over it, if it gets fresh air all the time it wll stay good till you get home, an you can trim off the green bits no worrys. If you put meat on a plate outside a fridge the germs that grow when there is no oxygen make all the smells of shit and rotting meat and not good, even in a fridge they do the same thing it just takes longer. This is some sort of a disclaimer, read the books mentioned above, do some research it is so easy these days with the net, and hopefully stop putting your venison into plastic bags under rocks in a creek till you get flown out. |
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@ 09:39 am (GMT) |
Bob MavinRe: Nathan- latest youtube uploadSpot on Chris, no moisture, dry surface, that's the trick |
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@ 05:22 am (GMT) |
Mike DavisRe: Nathan- latest youtube uploadsurprised no one has been along with comment on steam cleaner for pigs hair removal....must ask uncle google....steak will keep well in cool cupboard/fly proof place on a egg carton for a few days as blood gets wicked away,when I put steak in fridge for day or 3 we use a stainless steel bowl with a saucer (you know what Nana uses under her tea cup) upside down inside bowl..any blood coming off meat goes past saucer and away from meat. Ive seen vennison hung in tree for over a week and Ive eaten some that had been hung for lots longer than that. |
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@ 06:19 am (GMT) |
chris mooneyRe: Nathan- latest youtube uploadYes and the taste and texture of that venison that had been hung was it not out of this world? The best is when it gets a mold coat, like cheese. Another good thing to take in to camp with a blow lamp is a pressure cooker. I can cook for 10 adults with gravey beef and have tender results in under 60 mins with my pressure cooker. They turn up and l'm serving up 60 mins later. The pressure cooker can make the toughest parts of the freshest kills into the most tender stew in no time, it can make a delicious stew or soup from bones very quickly, if you are going to take a pot with a lid in to camp then you may as well take a pressure cooker, again these can be found in junk shops as they are old fashioned. Camp stew, put the lot into the pot, cook it up, this kills all of the vegetative bacterial cells, and causes 95% of the bacterial spores to germinate. Next morning heat the brew up for breakfast, this heat kills all the 95% germinated spores, and causes the last 5% of spores(the cunning ones) to germinate. Next evening heat the brew up again, the brew is now as sterile as a can of stew from the supermarket. Tyndallization, look it up and work it out for yourself. |
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@ 12:43 am (GMT) |
Warwick MarflittRe: Nathan- latest youtube uploadCheck out this way to Synge the hair and dermal layer of skin off of the dead Porker! Mmmmmm Bacon . Sprinkle Kerosene over dead Pig and set alight. Keep splashing kerosene over and then once the skin bubbles and blisters scrape clean.https://www.youtube.com/watch?v=O1nGLntq4Ck |
@ 08:27 pm (GMT) |
Ben GradyRe: Nathan- latest youtube uploadO.K I have a few questions.Is bone taint for a pig, anything to do with the carcass not cooling down quick enough? I have always been taught to cool a gutted pig quickly to stop bone taint. On a hot day I have put a couple of sticks in the chest cavity to keep it open and cool. I have also been told to put the carcass is a creek to cool it down quicker. Which from what I have just read this is a bad idea? What is fact and what is fiction in this matter? What can be done to stop bone taint and what animals get bone taint? Pigs?, Deer? Goats? |
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@ 10:34 pm (GMT) |
Mike DavisRe: Nathan- latest youtube uploadBen,you are on right track,its retained heat that does the bone taint thing, my Father taught me to ALWAYS split pelvis when hanging an animal to help with cooling and prevent bone taint, if you cant do this popping the ball joints will do similar job. stick to prop open gut cavity helps with airflow/cooling and I myself have done the cold creek thing without any issues,if you have choice between cold creek to cool meat with slight risk of spreading bacteria on a hot day where other option is to hope shade of tree will work enough and the flies wont have carcass crawling before you get it home....which is often the case down here in summertime... the creek wins hands down but to qualify that statement its a cold flowing creek not some lukewarm crappy trickle. |
@ 12:00 am (GMT) |
Brendon GreigRe: Nathan- latest youtube uploadwhen I were growing up I used to help my father do home kills pigs sheep and cattle we had a local butcher that had a few local farmers that he butchered cattle for we always cut the cattle down the backbone with a hand saw its not that big a job with a rip sore and you don't get splinters everywhere like with a chainsaw anyway we would cut them in half this was to help them cool and to stop bone taint then we would quarter them and take them to hang in his chiller the first thing he showed us to do was how to pop open the stifle joint to help the meat cool faster the last hunt I went on we got a few goats for meat and was lucky enough to get a fellow deer it was about 2 hours from shooting her to getting back to the car in that time she was already fly blown and had a few maggots on her they were really fast i skinned it and boned it out and put it in my chilly bin which I had about 6 or 8 ice cream containers full of ice i had frosen for the trip portable chiller we had no meat waste at all |
@ 01:02 pm (GMT) |
Bryan WebsterRe: Nathan- latest youtube uploadWe always used pack game back to camp before skinning within hours of being shot, and skinned the moose or elk back at camp and hung it high so bears would not be able to reach it. To protect the meat from blowflies we covered it with cheesecloth. During the day if hot, we shaded the meat rack with a canvas tarp loosely so air could move and took the tarp down after sunset.Had no issues at all. Always important in warm weather to get the skin off and hang it, split the carcass into quarters and cover with cheesecloth. We were often hunting at start of moose season here in northern BC at 15 August so daytime temps could range pretty warm some years, but could have frost on the ground by morning too. We sometimes would let it hang like this for two or three days and head home with it to hang in a cooler for a week or ten days to cure then butcher while we went back to camp to enjoy the bush for a week or so longer or to fill my kids tags before going back to work. Loads of fun. |
@ 03:08 am (GMT) |
Lane SalvatoRe: Nathan- latest youtube uploadQuote: Main point to this is that I want to see guys stop washing and wetting meat. Texans or those planning to hunt in Texas please take note. I know that some of this is unfamiliar to guys these days but the methods shown are based on very old techniques (traditionally using a green brush fire).
Remember, the more water you add to the carcass, the longer it takes to dry (or it may not dry and set at all prior to freezing). Moisture attracts bacteria- this is what you have to keep in mind. Try to avoid washing unless you absolutely have to. If you have to wash the meat, you need to freeze it down quick. With time and experience, you'll learn to smell the difference between washed meat and set meat. Washed pork can pick up a hell of a taint if you do not get it frozen down smartly. I battle this all the time. I have hunters kill animals and immediately want to wash out the inside of the carcass. BAD IDEA. Thanks for posting. |
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