Good boar

[rem700-3]

I got this one yesterday. thats my oldest son standing beside him he is 6'5 325. hog weighed 329

[Old Fart]

Nice little piglet there.

[Catfish]

If you try to eat it let us know how that works out. I know with domistac hogs a bore that size would run you out of the kitchen with the smell while you were cooking it and the meat would be so strong your dog wouldn`t eat it. I`ve heard wild bore are different, but not convinced yet.

[rem700-3]

Fed about 20 people off a ham and shoulder last night, had no complaints! I kill several big boars a year and eat them. ya just have to head shootem and not letem get excited.

[Oldshooter]

I ate a back-strap off a hog that size a few weeks ago. It was very good but it smelt like dinner!

The stink is on the outside, wash him, skin him, and eat him! Don't take my word fer it, I can produce witnesses if necessary

[Buckskin]

Head shoot em???  The most important part of butchering a hog is to make sure they bleed out.  If you shoot them in the head, the heart stop and no blood loss.  I guess if your used to eating raccoons it would be a step up.

[rem700-3]

Head shoot em???  The most important part of butchering a hog is to make sure they bleed out.  If you shoot them in the head, the heart stop and no blood loss.  I guess if your used to eating raccoons it would be a step up.

They bleed out just fine when you open them up,  dont know what a coon taste like so I cant compare.  Doubt very seriously the bleeding out matters, killed hogs for a few years at the rate of about 475-700 a day 6 days a week in the early 80's all of them were shot in the head with a 22 short hung up and gutted

[kynardsj]

Congrats on the nice boar.

[Buckskin]

Head shoot em???  The most important part of butchering a hog is to make sure they bleed out.  If you shoot them in the head, the heart stop and no blood loss.  I guess if your used to eating raccoons it would be a step up.

They bleed out just fine when you open them up,  dont know what a coon taste like so I cant compare.  Doubt very seriously the bleeding out matters, killed hogs for a few years at the rate of about 475-700 a day 6 days a week in the early 80's all of them were shot in the head with a 22 short hung up and gutted

And bled seconds after killing them, giving the blood no time to clot in the animal.  Yeah, I've been in many slaughter houses too.

[rem700-3]

Head shoot em???  The most important part of butchering a hog is to make sure they bleed out.  If you shoot them in the head, the heart stop and no blood loss.  I guess if your used to eating raccoons it would be a step up.

They bleed out just fine when you open them up,  dont know what a coon taste like so I cant compare.  Doubt very seriously the bleeding out matters, killed hogs for a few years at the rate of about 475-700 a day 6 days a week in the early 80's all of them were shot in the head with a 22 short hung up and gutted

And bled seconds after killing them, giving the blood no time to clot in the animal.  Yeah, I've been in many slaughter houses too.

If you are trying to explain the difference Im missing it.

 STEP 1 find hog    

STEP 2  Shoot hog in the head ( if step 2 is done properly hog falls down, kicks a couple times and dies)

STEP 3    approach hog with  knife  ( preferably sharp one)

step 4  Field dress hog  ( if done properly this will be very effective in releasing the blood previously contained)

step 5  Take hog home and process for consumption

step 6 season to taste apply 200 degrees of heat for several hours

step 7 open properly chilled COORS LIGHT

step 8 ENJOY

[Buckskin]

Never mind.  The Coors Light explains everything~

[mcwoodduck]

Nice Pig,
I like the skinning station.  Cool.
I need to build something like that at our barn for deer.
Right now I hang them from the sail boat trailer and use the boat winch. 

[markc]

I head shoot them, and after quartering up, bleed them out in the ice chest for a minimum of 4 days, longer if possible.  Drain the melted ice, add more.  Once the water is running clear, they are not only bled out, but any potential gamey taste is gone.  This has been our process the past 16 years, and works well on all size hogs.

[Land_Owner]

markc...we would like to see the rest of your "Hog Hanger" (in another post) and that is a nice hog too!  

Glad you are back. 

[rickt300]

I kill 3-15 hogs a year. If the Boar has a burnt piss smell to him I leave him lay but if he smells sort of like warm antifreeze (the old style) then he will be fine. I generally neck shoot them but I will take a low chest shot if possible. I immediatly hang and gut them.  I like to let the hog hang overnight if it's cool enough then I quarter it and cut out the backstraps and ribs. I have soaked the quarters in Ice water but this is how I transport them if it's hot outside. I really don't notice any improvement in the flavor in soaked versus unsoaked, however I feel it is very important to quickly cool the meat after gutting the hog. My family and friends all prefer feral hog to deer meat.

[mcwoodduck]

I kill 3-15 hogs a year. If the Boar has a burnt piss smell to him I leave him lay but if he smells sort of like warm antifreeze (the old style) then he will be fine. I generally neck shoot them but I will take a low chest shot if possible. I immediatly hang and gut them.  I like to let the hog hang overnight if it's cool enough then I quarter it and cut out the backstraps and ribs. I have soaked the quarters in Ice water but this is how I transport them if it's hot outside. I really don't notice any improvement in the flavor in soaked versus unsoaked, however I feel it is very important to quickly cool the meat after gutting the hog. My family and friends all prefer feral hog to deer meat.

I am not sure how you have the referance of the Burnt Pee as a smell.
Did you put on a pot of Pee and walk away from the stove for too long? 

[rickt300]

You have a point there. I do know that as soon as you smell it you will know what I am talking about. I guess I could boil some piss to find out though.

[Oldshooter]

When we shoot one, that is muddy and stinks of hot or "burnt urine"      we take him to the carwash and clean the outside take it off and eat the inside. What can I say, the proof is in the freezer!

[Silvertp]

I am not sure how you have the referance of the Burnt Pee as a smell.

Common McWooduck...are you telling us you never peed on a campfire to put it out???   

Silvertp

[mcwoodduck]

Yea,  I have peed on a campfire when I was young and dumb.
I was in a wise butt mood and figured I would screw around.

[Silvertp]

Yea,  I have peed on a campfire when I was young and dumb.
I was in a wise butt mood and figured I would screw around.

Whew...thats better.  I was worried about you, by ya got my respect as an Outdoorsman again.

Silvertp

PS.  That is a nice hog Rem700!

[mcwoodduck]

Yea,  I have peed on a campfire when I was young and dumb.
I was in a wise butt mood and figured I would screw around.

Whew...thats better.  I was worried about you, by ya got my respect as an Outdoorsman again.

Silvertp

PS.  That is a nice hog Rem700!

But when I did pee on a campfire it smelled more like burnt Beer.   

[Land_Owner]

Then you were apparently standing too close!

[hillbill]

yu guys crak me up big time, but also inform at the same time!im still waiting here in sw mo for a nice pig infestation on the 500 or so acres of land me and the family own.ill know how to handle the first one i shoot anyway.shoot bleed wash process, ill try that.

[Oldshooter]

   From nice boar to peein on a camp fire  Heck if ole congressman hank johnson reads this thread he might sign up to post here at GBO!     

[Land_Owner]

im still waiting here in sw mo for a nice pig infestation on the 500 or so acres of land me and the family own.

This mantra has to be repeated until it sticks: I DO NOT WANT A HOG INFESTATION.  Repeat, repeat, repeat...

Why?  Because they tear up the land, drive off the deer, kill and eat turkey and quail polts, destroy crops, can carry disease (although I have not met anyone on this Forum that got sick from skinning one).  If I didn't already have them I would not want them.

You are asking for TROUBLE with a capitol "T" that rhymes with "P" that stands for PIG.

Sure it sounds like "fun" to have them and shoot them 24/7/365.  What you are missing is, it NEVER ENDS.  There are places on my land that I am concerned about driving the tractor and losing an axle due to deep hog rootings.  My food plots are routinely uprooted as the pigs prefer the tilled earth to the harder packed natural forest floor.  When the hogs are thick the deer are scarce as the significantly more aggressive hogs eat all of the natural food leaving nothing for the rest of the animals.

It is an infestation all right - of the worst kind.

[hillbill]

L-O, oh i know all about the damage they do, i was just joshin anyway. last thing i need is them rooting up my alfalfa. how did they get established in your area and how long did it take them to be a real problem?do you think there was anything that could of been done early on to wipe them out?

[Land_Owner]

Discovery of Florida is attributed to Spanish explorer Juan Ponce de León y Figueroa just after Easter in 1513 http://en.wikipedia.org/wiki/Juan_Ponce_de_Le%C3%B3n .  Spanish shipwrecks and settlers brought the hogs and turned them loose at about that time.  So the pig infestation has been "populating" the fresh water marshes and uplands for almost 500 years.  That is a pretty good head start for the pigs and one we can't get in front of.  Successive ships, shipwrecks, and eventually more settlers compounded the problem.

[Oldshooter]

Here's some stats that may shed some light on how they can become and have become sucha bif problem.

"Feral hogs are the most prolific large, wild mammal in North America.
With adequate nutrition, a feral hog population can double in 4 months.
Breeding occurs throughout the year when conditions are favorable, and seasonally
when food supply and nutrient quality vary. Females begin breeding
at about 8 to 10 months old, or as young as 6 months if food is abundant.
Under favorable conditions, sows can produce two litters every 12 to 15
months, with an average of four to eight piglets per litter and a sex ratio of
1:1. Younger sows tend to have smaller litters, while an older sow may have
as many as 10 to 13 piglets."