First Hunt Ever Advice

[DeNinny]

I use a salt brine to make the stingiest pigs eatable.

After de-boning / quartering etc... place a layer of ice in the bottom of your ice chest then lay the meat down on top. Add the remainder of ice. Using rock salt, sprinkle a good layer over the ice. You can apply salt again but should not be needed.

Over the next several days, drain the water and add more ice till water runs clear. Rinse the meat really well before final butchering or the meat will be salty.

This makes sense. The salt will soak up all the stink and bad taste.

But at the moment I only have the heart. I dropped everything else at the butcher earlier today. It was 102 lbs of meat.