Plague of wild pigs has U.S. authorities squealing

[MADem]

15. This guy has a solution to that....

The first thing to make sure of, is a quick clean kill is made on any game animal. If the animal was chased, gut shot, or died a slow death then then a strong taste could result. There is a solution to this problem though.


WILD MEAT SOAK and TENDORIZER
I use this technique for all the wild game animals I take and I highly and frequently recommend this for all wild game.
# - Skin and Debone or Quarter the animals out and place the meat in a large ice chest with the following mixture.
# - ICE WATER!! Along with 1/2 - 1 cup of vinegar and a medium or large (18 - 20 oz) size container or real lemon juice.
# - Soak large portions of meat for 2 0r even 3 days changing the water as needed and keeping the water ICE COLD and all meat covered with the ice water. Soak the meat till it turns white and all blood is leached out.
**NOTE, if the meat begins to darken or turn blue then you got too much vinegar! The meat is not spoiled!! Change the ice water and reduce or eliminate the vinegar.

http://www.texasboars.com/articles/recipes.html


I've never tried it that I can recall--perhaps the secret's in the sauce....?