It's an EG that I Hard Chromed the receiver and had the barrel finished with a high gloss Blue. The wood was really special. The original stock and forend were duplicated in XXX Walnut. I fitted and finished it with boiled linseed oil myself. With the tang sight, she groups between 5/8" and 1" consistantly. That 300 is my pride and joy.
Miss Kameron wanted one like her Dad, so I found a pretty little DL with an old Leupold in 243.
The hogs in Texas, or at least on that lease, weren't too skittish. I had a friend less than 10 yards from the feeder in a ground blind. They don't see all that well, but they can hear and smell! But, the haul brownie at the first rifle crack and don't come back till the feeder goes off in the evening. A behind the shoulder shot just Gobbs up all the ribs and front hams. I like to shoot them behind the ear, about 4 inches below their neck line. Then, it's usually either a clean miss or a clean kill and none of that stalking around through the thorn thickets looking for a wounded pig crap.
Your 99EG/300 came out
real nice. That wood is beautiful, and your care and workmanship for fitting/finishing it to the rifle shows. I'm a sucker for pictures, so if you ever have the time, a few closeup shots of your rifle posted to this forum showing your workmanship would be appreciated.
I've talked to a couple of CA hog hunters, and they echo your points about where to target a hog - head/neck area. I plan on using my 99R/300 for hogs, and reserving my 99R/250 for blacktails and coyotes. What kind of bullets are you using? 180gr or 150's? I imagine the 300 savage drops them right in their tracks. I'm going to load my own 300 savage with Nosler E-tips - I've not decided whether to go with the 180gr or the 150gr - I'm leaning toward the latter, since 150gr seems to be a bit more accurate, at least with the loads I'm working up.
How effective does your daughter find the 243 for taking hogs? What kind of bullet/load does she find effective?
Thanks again,
Mike
PS: the thought of bagging my own acorn-fed baby back ribs, bacon, and tenderloin has got me drooling.