Your setup sounds great for hogs. Try to find one of the paper targets showing the vitals (kill zone). Saunders maybe? The vitals on a hog are slightly more forward in the body cavity, than a whitetail. The quartering away shot is preferred, but certainly not the only one. I agree that mechanicals may not be the best choice, but then I shoot Zwickeys, and haven't ever failed to get complete penetration, regardless of the angle. :-) If you happen to get a boar, hang it head up as soon as possible, and remove all traces of sex. I start a long, inverted,V-shaped cutout from 6" above the (censored word)/sheath, gradually widening to the inside of the thighs, well outboard of the testes, then around the rump, and terminating at the anus. Don't puncture the abdominal cavity, just go skin deep until you get to the pelvis. After all traces of sex are removed, I wash the animal, hands/gloves, and all utensils before dressing further. By doing this, I have never had a boar hog have that "rank" smell when cooked, nor is it ever strong-tasting like some I have had. This was a trick taught to me by a Mexican ranch hand, down in South Texas. It works! Good Luck!!!,,,Bug.
