we've been snaring hogs here for several years.
They all good to eat or just the smaller ones?
Hogs are vermin in Texas. I am on a trespass lease on private land. Most landowners want every hog that you see. Some landowners will show you to the gate if they find out you saw a hog and did not try to kill it.
Having said that, I do not clean every one I shoot. The larger boars, if I can smell them 15 yards away, I don't even bother.
In the summer, many times I just take the backstraps (loins) and the hindquarters. In the fall and winter, I'll usually take the whole thing, quarter it up and have it on ice within say two hours of the time I kill it. Ususally wet age for six days. I'll have ground pork, loins, roasts, sausage, ribs. I put fatty portions in the crock pot for carnitas. Hinds make great pulled pork. I'll trade a hind to one of my Mex friends grandmas for spicy pork tamales. Last time I was up we took six hogs from about 30 lbs. up to say 120 lbs. I took the hinds and loins off two. My bud did the same with one other.
Best,
GWB
