Jim Phillips
New member
Probably answered a million times. I hope to get a wild pig this year and am planning on doing a gutless clean in the field, placing the meat in a cooler with ice and salt water. In trying to research cooking the meat there are two entirely different temperatures (meat temp) that I am finding. One knowledgeable group says 145 degrees for a certain length of time, while the other group, also knowledgeable says cook until the internal temperature is 160 degrees. That's a big difference!! Also some advocate freezing for a month first. I have no problem with freezing but the difference in temperature will likely make a huge difference in the quality of the meat at the table. Not interested in taking any risks with my family. Can you help?