pig meat question

I shot a pig 10 days ago, waited 3 days before taking it to processor(iced down and quartered) bc i was at the lease

My wife just went to pick up the meat and said it was not all the way frozen, just really cold, or 1/2 frozen,
it was smoked sausage,,,not summer sausage and just saran wrapped, not vaccum packed

I told her not to accept it. This was a new place i tried. I got the guy on the phone and he said hes been doing it for years like that and kept saying he needed the room,,,

I have always been told to freeze pork within a few days of kill or it will spoil..

can anyone give me any input? was the meat ok? i dont trust pork if not properly cared for, I know deer meat and beef is ok to cure or hang, but pork?

Smoked sausage is cooked right?

no its not cooked all the way

I don't really understand your situation or question. Let me ask you some questions to help me. When you shot the hog, did you hang it up? How long? Did you qtr it up and ice down ASAP?
When she picked up the meat, was it all sausage? Was the sausage the only part that was not frozen? Give us some more details to help you.

as soon as it was shot, i quartered it and iced it,
i took the backstrap and loins myself and just took in the quarters for sausage. all of it was sausage,
Has anyone heard of botulism?? get my drift

I have been told by the guy who does our game as along as you put it on ice and it stayed at or below 37 degrees its ok...the way he does our pigs and deer is as soon as he gets em hangs em for 10-14 days so the meat will age right..then cuts it up and puts it into the proper package's and its always been great.

10-14 days???? wow i think if i tried that my meat would go rancid for sure

its called aging meat, haven't head of aged beef? they hang it at certain temp to where its almost frozen but isn't

Thats the way my processor does it too. Never hada problem with the meat and been usin im for years.

You dont age pork, thats how you get botulism. Pork should be iced down or frozen within about 24 to 48 hours after you kill.

Eat a bit, wait for about five hours, and if you have to stay on the throne for the rest of the night, throw the rest away, and get your money back from the processor. You body can probably handle a little botulism.

Botulism is caused from meat being left in a can or other metal container (not stainless), even refrigerated. It can kill you.

In addition, Botox injections are a form of botulism injected into the skin to paralyze it.