Posted by flying belgian on January 03, 2011 at 20:33:53 from (98.132.233.132):
I had always heard that if you butcher a boar pig the meat will smell "piggy" or wild but thought that was just an old wives tail. Well this time what the feeder thought was a ruptured pig was actually a boar pig that they missed one side when castrating. Now when I cook the meat it really smells piggy. Even the smoked bacon smells that way. What can I do to get rid of that smell when cooking? I've had some of the bacon, chops and neck bone which I boiled for soup and it all smells so bad you can't eat it. I'm thinking of cooking it up for the dog and cats but what a loss of the processing cost. However it costs me the same to buy pet food as this processing cost per pound so I guess it's a wash but still I wonder if there is anything I can do so I can eat it.
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Today's Featured Article - Tuning-Up Your Tractor: Secondary Ignition Wires and Distributor - by Curtis Von Fange. In our last episode we spent the entire day checking out the spark plugs. Is that efficency? Actually, it took more time to explain than it really did to do the inspection. At any rate we decided that a compression test was in order so we could verify the internal engine status. That way we wouldn't buy any tune up parts until we were sure that the engine was in reasonable mechanical condition. Our tests showed a fictional compression reading of 85, 80, 82 and 86 psi. That is well within a
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