Nice sow

[GH1]

 I got this girl last weekend, she went 120 lbs.
 The rifle is a Marlin 1894 in .357 and the load is a 158 gr cast RNFP made by Dardas on top of 13.5 gr AA#9 with a standard primer.
 Unfortunately I needed two shots. The first shot passed through too high on the shoulder as she ran by, about   1-1/2 in above the spine. The blood trail was good though and we were able to track her without much trouble. The second shot was taken as she faced me and entered  just below the left eye, going through the skull and shattering the neck.
Good times.
GH1

[Land_Owner]

Nice place to hunt.  Tough conditions to stalk when dry I bet.  Good pig.  Great recount.  She'll make good sausage, pork chops, and ham steaks.

[GH1]

 I've got the tenderloins in the oven as I type. The hams and shoulders I froze whole to be smoked at a later date, one of the ribs I gave to a neighbor, the other I froze, the bellies I froze also to be smoked later, and the miscellaneous trimmings will be made into Italian sausage when I get the time. They're in the freezer also.
GH1
 

[gstewart44]

Good pig GH!    120 lbs is the perfect size.

[GH1]

I pulled the tenderloins out a few mijutes after I posted my last reply, they were quite delicious.
I marinated them for a few days in olive oil, garlic, rosemary, oregano, salt pepper, and a splash of lime juice. Tasty.
GH1

[Land_Owner]

Dang.  It's breakfast here (lunch time somewhere) but after reading that I am real HUNGRY.  That sounds good.

[GH1]

 I'd tell you how much of each ingredient I used, but I don't have any idea. I don't ever measure, the unpredictability of the experimentation is half the fun.
GH1

[swordfish]

Nice eating hog!
Gotta love those 1894's in .357. 
Just something about those pistol cals I love.

[GH1]

 I took a section of the belly and soaked it for 24 hrs in a simple salt/sugar brine. Then I applied a dry rub of black pepper, mustard, and onion powder and let it sit in the fridge for another 24 hours.
 I cooked it on an electric smoker for 5 hours or so with some applewood. I pulled it off when it was about just about fully cooked, let it cool, and sliced it.
 Then I fried it on an electric grill and made sandwiches, one of which I'm eating as I type. I used hamburger buns and the inside of the bun I browned in the bacon fat.
 This was my first attempt at smoking a belly and it came out really well, greasy, crunchy, salty goodness. I'll be cooking sme more soon, but I won't be sharing it with my coworkers. It's too damned good!
GH1