CamoCop

i quarter mine up, rinse the meat off with a water hose to get the excess hair and dirt off the meat. then i place the shoulders, hams, backstrap, etc. in an ice chest with approximately 45 pounds of ice for a day or two. i keep the drain plug out of the ice chest so the bloody water drains out as the ice slowly melts. i have been doing this for over 15 years and never had bad tasting meat. i get 50% of the meat (shoulders, neckand hams) ground up for burger and the other 50% of the meat (shoulders, neckand hams) cubed. the back strap and tenderloins get butterflied into steaks.