Author Topic: corparal punishment (Read 1610 times)

harry · « **on:** October 05, 2011, 01:30:16 pm »

do pigs benifit from hanging for 2 -3 weeks as in beef etc.

SallyintNorth · « **Reply #1 on:** October 05, 2011, 01:35:05 pm »

Definitely. 10 days min.

robert waddell · « **Reply #2 on:** October 05, 2011, 03:14:43 pm »

well the guy from qms at last fridays meeting said no

HappyHippy · « **Reply #3 on:** October 05, 2011, 03:16:41 pm »

I would say they need to be hung, but a couple of days in a chill usually does fine. Most we've ever let them hang for is 5 days. The butchery demonstrator at a recent course I went on said the same, no real benefit in letting them hang longer and more of a bacteria worry too. But everyone has their own way of doing it

HTH
Karen

oaklandspigs · « **Reply #4 on:** October 05, 2011, 05:35:23 pm »

Have seen both opinions.

Pigs definately benefit from being hung for a couple of days, helps the meat set-up, and makes easier to cut.

They certainly don't get any worse for being hung longer, so don't panic if your butcher can't cut it for a week or two (as long as it's in his chill room).

Some people like Sally do swear that it improves the flavour.

It would be an interesting experiment to butcher one side after 2 days and then freeze it, hang the other side for two weeks then butcher and freeze it (so both are equal). Then unfreeze and blind taste. Maybe one day when she lets me retire I may try it !!