Florida Outdoors Hunting & Fishing Forums - FOHAF.COM

After letting the hog I shot sit on ice for a week, I took out the ribs and was ready to start rubbing them down for the smoker. I trimmed the blood shot area and kept smelling the smell of . I trimmed the fat and kept smelling and it all smelled like straight up .
I had to throw away both racks. The rest of the meat was smell free and I cooked up some backstrap instead.

What would cause this? I made sure not to cut the guts open when cleaning and I rinsed the meat and packed on ice immediately. I was looking forward to smoking those ribs cause that hog had a nice layer of fat on them. What a waste!

Not sure, I always try to cut away all blooded area before soaking, Bruised areas I didn't find have spread during soaking, so I had to discard more. I drain the cooler everyday of blooded water and top off the ice. Never gone a full week and It's never smelled like that.

Never put blood shot meat in the cooler. And neck shoot them things.

not sure many thing maybe.

When i do them i quarter cut out the bludgent areas I also make sure they soak it ice water some time and add salt.

Now you should drain the water and refresh it daily. Also make sure it iced heavy over the meat - under is no good.

I clean ALL BLOOD off and take all silverskin off then wash down again, then to the cooler.