As stated in the sister post to this one (Hobbyist Hog Harvest), when processing meat without the aid of refrigerated facilities, outdoor temperatures become a most important consideration to assure best possible product results.  The hogs were chilled and cut within a 2 day window of high 20’s to high 30’s F. temperatures.  Cold-shortening or thaw-rigor (do a computer search for these terms, if need be) should… Read More »