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The one at the 3 o'clock position.....



and BTW, when Im headed that way, you'll have to tell me what neighborhood you are in!

So now we're talking knives?

I did order a new Swearingen last week, which he says will be done before Christmas. Big Honking gorgeous forged blade, and it will cost me less than a similar size Randall

Welllll......actually I went " Hog-Doggin" last year, we killed 17 pigs that night with knives ......thats my quota.
Glad I had the experience.


Don't need to do it again.




But Ive often thought that Randall at the 3 o'clock position would be absolutely ideal for what we were doing.

That Randall Dagger GW has is the Shizzle. I'm envious!!!

mmm...just guessing it's a model 2-7, maybe a 2-8.

I ordered one of these "Der Camp Knife", though with a slightly different handle.

http://www.swearingenknife.com/camp-bowie.html

Interesting knives....

The pigs are still there in May, but will be mostly nocturnal as it will be hot. Most places will want you to go during cold weather months, which even then in South Texas can be very warm. The meat is very good, much better than the pork from the grocery store, so take care of it and take it home.

I leave the backstrap attached to the ribs, and then split the ribs in half lengthways. The top half with the backstrap attached is only for special occasions. Cook it slow over low heat around 275 for 7 - 8 hours, and it is really tender and tasty. The internal meat temp should reach 160F to kill any nasty stuff.

For an all inclusive package hunt with lodging on a large low fence ranch, try John Austin who books through the Cochina Hunting Club. This is the heart of Golden Triangle, so you may see some really big deer as well. There are some pigs in this area that have Russian boar genetics, and so there is a chance for one that will make a nice Euro or shoulder mount.

They have a nice camp, not luxury, but good, clean, well run, with decent food.

Capt. Mike Powell is another option with a long established business. He is mainly on the east side of South Texas near the coast, so that country is not as harsh and there are lots of pigs, mostly smaller than the ones on the Cochina.

Here is a video from a large ranch where I used to hunt, which is near the Cochina Ranch. This is typical of the habitat and size and appearance of the pigs.



Good size from the western side of South Texas.

Jeff, I agree with you on the quality of wild pork. It has the full flavor of the pork we used to get when I was a kid, eating outdoor pen-raised hogs raised on the family farm in Saskatchewan. Good eatin!

And thanks for the tip on butchering the backstrap with the ribs... I'm gonna try that on the next hog I kill.

Poobah, I realize you've prolly got your hunt all set up, but next time around if you're interested in a free hog hunt in a prime location, with comfortable lodgings at Casa de la Rocket, give me a PM or call.

fyi corrected my post above after checking notes instead of just my memory - cook at 275 and the internal temp of the meat should reach 160F to kill any nasty stuff.

Yep, let's do so. Nuthin' but time here...

to the original poster ......i dunno how mutch that hunting lodges cost but your more than welcome to come out here for a week, ill take you to several properties, shoot some pigs, catch some with dogs and depending where we go get some other game like bulls donkeys etc. wont cost you a cent other than flights. shoot maybe couple hundred animals for the week

I would LOVE to do a hunt in Oz but my days of long plane flights are pretty well behind me...

Hell, I avoid any plane flights as much as possible. Our airlines and Homeland Security have made flying a real chore....


For instance, on the Texas trip in question, Ill be driving 3 days each way...six days total, rather than spend 6 hours on a plane here....

With guns & dead critters? yeah, think I'd drive, too. Guess I'll have to fly, should I ever go to Alaska or Africa