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<blockquote data-quote="rm76" data-source="post: 1880972" data-attributes="member: 2467"><p>What scent glands are you referring to? The scent glands on a hog are on the hind leg and head. You must be referring to the lymph nodes which are located though out the body. While these are somewhat bitter if eaten, they have no impact on meat taste aside from the node itself. You can remove the larger ones within the handquarter, neck, and shoulder, but there are many many other smaller ones that are hard to find and not typically removed, even in commercial pork packing plants. Removing the obvious lymph nodes while butchering means you don't have to worry about biting into them, but they have nothing to do with mitigating the taste of the meat itself. This bore taste/smell is a result of testosterone levels of the live pig, and the off flavor can be exasperated by stress at time of death. For example, a hog slaughter (boar or sow) after being captured and held for several hours in a trap will likely have a stronger gamey taste than one killed instantly at rest. This stress factor with pork is taken seriously at commercial slaughter houses and all efforts are taken to keep the stress levels leading up to the kill low.</p><p></p><p>The distinct boar gamey taste/smell can be masked to some degree with seasonings and some cooking methods, and as mentioned, some folks have more or less affinity to that taste than others. However, there is no way to completely rid the meat of that boar taste by any ritual at the time of butchering. There are many old wifes' tales out there that attest to such, (and I have tried them all), but they just do not work. If you are pleased with your method and believe it works for you, then please continue, but everyone will not agree.</p></blockquote><p></p>
[QUOTE="rm76, post: 1880972, member: 2467"] What scent glands are you referring to? The scent glands on a hog are on the hind leg and head. You must be referring to the lymph nodes which are located though out the body. While these are somewhat bitter if eaten, they have no impact on meat taste aside from the node itself. You can remove the larger ones within the handquarter, neck, and shoulder, but there are many many other smaller ones that are hard to find and not typically removed, even in commercial pork packing plants. Removing the obvious lymph nodes while butchering means you don't have to worry about biting into them, but they have nothing to do with mitigating the taste of the meat itself. This bore taste/smell is a result of testosterone levels of the live pig, and the off flavor can be exasperated by stress at time of death. For example, a hog slaughter (boar or sow) after being captured and held for several hours in a trap will likely have a stronger gamey taste than one killed instantly at rest. This stress factor with pork is taken seriously at commercial slaughter houses and all efforts are taken to keep the stress levels leading up to the kill low. The distinct boar gamey taste/smell can be masked to some degree with seasonings and some cooking methods, and as mentioned, some folks have more or less affinity to that taste than others. However, there is no way to completely rid the meat of that boar taste by any ritual at the time of butchering. There are many old wifes' tales out there that attest to such, (and I have tried them all), but they just do not work. If you are pleased with your method and believe it works for you, then please continue, but everyone will not agree. [/QUOTE]
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