Sorry for it taking so long guys! Just got a new camcorder and im still trying to learn everything. Im still learning about getting the videos up on the internet but as far as I can tell I did it right (besides the large size of the files).

I have to warn THESE VIDEOS ARE BIG. Please let the video load all the way before you watch therefore you get the best of it!

First video -

My buddy shoots a 100lb sow with his .300 Win Mag, 180gr Ballistic Silvertips. Sorry for the heavy breathing and no tripod/shaky camera...we ran up and down Sand Dunes to get to the spot and I didn't want to be running with the tripod.

300 mag hog

This video is a walk around of a pig I shot a few weeks back with my .458 Win Mag and 510gr SoftPoints. The entrance wound is on the chest (5+ Inches) and when the bullet exited it broke the back leg. The 100lb hog was thrown 4 feet upon impact from the big Winchester!

Warning - BIGGER VIDEO!
Warning - POSSIBLE CUSSING

.458 Hog

Dude, I get video but no audio. Good shots though.

Yeah me too

I dont know why when I put them on Photobucket there is no audio, I may try to get them on a new video hosting site

hahhahahahah stupid pig...

The "pig" thought he had a free lunch.

I wanted to hear the pig squeek

I'm uploading them onto Youtube so hopefully there is audio this time

Excelent shot, No run, die at his feet !!! .

Works now.

Good vids. Thanks, Packy

thats the ticket. DRT. no trackin, chasin or gettin chased
GWB

buglemintoday,

Have you noticed that it seems that when you shoot hogs in the body you sure seem to get a lot less bloodshot meat using a magunum caliber than with white-tails?
GWB

Now that you said something, I have noticed that! I wonder why that is? We have shot them with .222's up to 458 Win mags now and I dont think we have ever had one with as much bloodshot as a whitetail hit with a simple 7mag or .30-06

Not being a forensics guy, I wonder if it has something to do with the density of the muscle or the amount of fat in and surrounding the muscle on hogs? Quien sabe as the mexicans say!
GWB

Possibly! You can go a deer season without sharpening a knife but I can't go 2-3 hogs without really getting my knives sharpened

I am almost as much of a nut about knives as I am aout rifles. I use a number of knives. My recent favorite was a old style puma skinner. My current favorite skinner is a Knives of Alaska "Yukon Belt Knife" in D2 steel. D2 steel usually does not get scary sharp but holds an edge a long time. I also use a forshner knife similar to a filet knife. However these knives are not really heavy enough for splitting the brisket. I've settled on a cold steel trailmaster for this work. Came up with a spring loaded diamond hone called a warthog sharpener. It has preset angles of 20, 22 and 25 degrees. Seven or eight passes on this hone puts a good enough edge back on the knife to do any of the type of work I do. I can post pix later if you like
GWB

buglemintoday,

Ya know "what knives do you use for skinning" might make a good discussion topic? Including pix would even make it better.
GWB

Start a thread Geedubya and post pics of your knives! I'd be interested in seeing them!

Buglemintoday,
10-4, will do so soon if not tonite
GWB

up top again