Question for the out of state folks who've driven in. Has anybody had dead pork processed locally and done quickly enough to pick up on the way out of Texas?
I haven't had mine processed locally, but after they quarter it at camp I bone it out, bag it, ice it and haul it home in the cooler..3 day trip....The meat is excellent by the way...
I will doing that this time. Do you think the meat will last four days if I keep the ice fresh?
Just keep adding ice on the way home and draining the bloodied water. 8 hours home for me, but I leave the ice chest in the garage for several more days adding ice and draining as needed, then I take it to the processor for the deboning and final cuts. Just the way I do the job.