Home Forums Hunting & Shooting General Big Game Afternoon Hog Hunt

Actually, just went out to change camera cards and put out corn, had some chores to do around camp, when I finished I walked to my first pig pipe and found this gal. Shot was 50 yards, suppressed .44 magnum, 300gr Barnes "Buster" bullet. Shoulder shot, complete pass-through, DRT.

She looks bigger hanging from the tractor!

VERY nice! Sausage, anyone?

Ed

Sausage, and hams, and backstrap, and pulled pork (shoulder)!

And she didn't even hear the shot that killed her....hehehe

I've done some thinking about that, and I doubt any animal hears the shot that puts it down, if it is a kill shot - and wouldn't matter if they did. The important thing is that none of the other hogs nearby heard it. This was my first kill with the big Barnes bullet. It is the most accurate bullet out of my gun, but pretty much requires H110 and magnum primers, even at sub sonic velocity - 1070 fps with this load, so it's not as quiet as it could be through the suppressor. Normally I like a 335gr HCL from Montana Bullet Works. I use Universal and standard primers with those, and at about 1050 fps they are fairly quiet and penetrate like crazy.

(But I understand where you are coming from)

Nice pig Doc

Good on ya Texas99.

Gotta luv pulled pork. I take the hinds smoke em' for a while,



and bone them out, make cilantro lime pulled pork.


Bed in onions, season, cook in the crockpot 8 to 10 hours.

Get an onion roll, top with cole slaw and the pulled pork. Or take the onions out of the pot, chop up some fresh cilantro and stir into Mayo for a spread. Add a cold beverage and you're cookin.



Makes one want to go out and kill more hoglets.

Best

GWB

I heard that wild hog doesn't taste good. Is that just a lie to keep me from hunting hogs?

Mine tasted just fine but it was tough even after 4 hrs of cooking in a crock pot.

I can't speak as to motivation, but yeah, you've been misled. I've only killed a few, from 80-230 lbs, and all have been excellent eating.

It's pretty much excellent, unless you do something to mess it up. I keep mine ice ice for as long as a week to get the blood out - drain water off each day, add more ice. A friend uses brine. I brine the hams to cure them, then smoke best ham I've ever had. Not as much fat IN THE MEAT on wild hogs, and no preservatives or growth hormones. Generally healthier. Fried backstrap is as good as venison, maybe better.

Pretty much do the same. Wet age 5 to 8 days. Ribs, tenders, loins (backstraps) and shoulders.

Deep fried pork tenders. Take some corn totilla chips, and crush with a rolling pin. Add rolled and crushed chips to a pkg. or two of Pioneer peppered gravy mix, some black pepper, Tony Chacheries Creole Seasoning, garlic pepper for a coating.Cut your pork loin crossways into 1" to 1.5" strips.
Soak pork in Negra Modello for an hour or so and dip in coating mix. Get grease good and hot. Deep Fry. Serve with roasted corn and baked potato. Killer.

GWB

Thanks for sharing. That is a big, healthy sow. Lot easier to get out of the woods with that set-up!

I personally won't eat a boar, but a fat sow is my favorite wild meat this side of axis.
Not tough or gamey at all. Lean, clean and chemical free pork.

I am sure that some boars are OK to eat, but the rednecks have a test for a reason. The test is to cook a small piece of the meat before the entire cleaning process is started. If the meat stinks while cooking, cut your losses. Of course, YMMV.

stumpy

They ain't all great. If they stink when we walk up to them, like boar urine, then they get dumped.

I"ve done everything under the sun with those, and while they can eat well, and not be that tough, the odor you get from cooking, makes trying to swallow the meat damn near impossible.

Like Stumpy if it smells, its tossed.

BUT I"ve also had 200 plus pound boars that ate great and never smelled.

And we've had sows that were under 100 pounds tougher than leather even after aging a LONG time.

And boars as small as 80 that stunk up the kitchen. Even took one once and had a processor make hams... ate fine, stunk like crazy

Mike:

Don't think I've noticed this rifle before. What's the twist on that barrel?

That's a 14", 1-14 twist .44 mag barrel, as near as I can tell by consulting with Mike Belim. Shoots the heavy bullets well, out to 75 yards - which is about the maximum killing range of a sub sonic .44 mag. Very accurate at that range, also. The suppressor is welded on, to make the total "barrel" length 19". It's a pig killer, plain and simple.

That's the kind of rig that makes me go "hmmmm."

If legal here in Indiana it would make for a great deer getter in a more developed area. I know I'd like one! Now to get the state to OK suppressors...

I think it's just a matter of convincing folks that they're green and sustainable.

For some odd reason that seems to be a good selling tactic in these parts...