The Accurate Reloading Forums
Do you eat the hogs you kill?
15 April 2013, 18:35
Austin HunterDo you eat the hogs you kill?
I always tell people I buy my pork at the store. I view hog shooting as depredation control. I've hit or miss on the taste of the meat independent of size and sex, and am concerned about disease. I will add that I have two freezers full of white tail, axis, red stag, fallow, sika, and elk.Do you eat the hogs you killYes, everyone dang one of themSome, I've learned which ones will taste bestVery fewThey all go in the dump
"Evil is powerless if the good are unafraid" -- Ronald Reagan
"Ignorance of The People gives strength to totalitarians."
Want to make just about anything work better? Keep the government as far away from it as possible, then step back and behold the wonderment and goodness.
15 April 2013, 19:17
CrazyhorseconsultingI voted that I eat all the hogs/pigs I kill, but I rarely shoot a pig, and if I do, it is a pig 50 pounds or less live weight. The last pig I shot was the one in the picture with the cottontail, 2 pounds maybe a little over enough for one good meal for two people.
I can see it from all sides. Some of our clients take some meat home from their hunts, others don't and we find folks that will take some of the meat. A lot of it ends up at our coyote feeding station so actually none of it goes to waste.
Even the rocks don't last forever.
15 April 2013, 19:32
WhitworthMost of the time I do, but if I don't, I usually line someone up to get the meat. Why waste it? I like pork more than venison.
"Ignorance you can correct, you can't fix stupid." JWP
If stupidity hurt, a lot of people would be walking around screaming.
Semper Fidelis
"Building Carpal Tunnel one round at a time"
15 April 2013, 21:38
GeedubyaI voted "everyone", but a caveat,
I don't always take the whole hog. Many times I will take only the backstraps (loins) and the hind quarters. I grill the loins or make chicken fried pork cutlets. The hinds I bone out for pulled pork.
Best
GWB
15 April 2013, 22:20
Austin HunterYep - sometimes we will just take the backstraps or backstraps and hams.
"Evil is powerless if the good are unafraid" -- Ronald Reagan
"Ignorance of The People gives strength to totalitarians."
Want to make just about anything work better? Keep the government as far away from it as possible, then step back and behold the wonderment and goodness.
15 April 2013, 23:25
Cross Lquote:
Originally posted by Geedubya:
I voted "everyone", but a caveat,
I don't always take the whole hog. Many times I will take only the backstraps (loins) and the hind quarters. I grill the loins or make chicken fried pork cutlets. The hinds I bone out for pulled pork.
Best
GWB
+1
15 April 2013, 23:59
p dog shooterTheres a reason farmers cut the nuts off of boars then send them off to the slaughter house at about 200lbs.
16 April 2013, 13:38
UltraMagYes, All of them in many different ways and flavors
Hunting its not a Hobby its My Way of Life!!!
06 May 2013, 21:28
AtkinsonMost of my family ranches in Texas, and lots of hogs are shot to just get rid of them..If I'm deer hunting I always shoot a young pig in the head and cook it over mesquite..Pig, Frijole beans, pico de gallo, with flour tortillas and Tecate go good in our camp. Same with a goat or lamb, and of course deer backstrap double floured then fried and sometimes simmered in gravy with biscuits is top notch fare, or just gob a ton of pico on top of it and eat it..BTW Anything cooked over mesquite in a good bar b que pit is good, even a young Javalina!
Ray Atkinson
Atkinson Hunting Adventures
10 Ward Lane,
Filer, Idaho, 83328
208-731-4120
rayatkinsonhunting@gmail.com
I always eat them. Even the big ones just make boar burgers. They come out great.
07 May 2013, 08:14
boom stickI like Boar-itos. Cook for six to eight hours in a crock pot with the right spices. Backstraps and hams. Under 150 lbs.
I've shot some big boars (and a few sows) that were pretty gamey smelling. If I'm not sure about the hog I always hang it up (I shoot them in cold weather) and try the backstraps before I decide if I want to mess with the rest of it. I've only ever had one big old boar that was so nasty I didn't even want to eat the backstraps.
07 May 2013, 10:51
DoublessI voted "always", and have an anecdote:
Years back, my son shot a boar of ~175-180#. When I went to pick him up and we walked to the hog, I knew within 15' of him what he was. None the less, we loaded the stinky thing up and took it back to the check station, where I dutifully hulled it out, quartered it and put it on ice.
I let that pig sit in ice for about five days, and when I checked him there was still just a bit of "boar" smell. I do all my own meat processing, and I decided at that time I was going to do my darnedest to make that hog inedible. I took a slab of fat from above the root of the tail, and melted it. I then took about 3" of loin meat, cut it ~1/2" thick and rolled it in seasoned flour. I fried that hog in his own lard, thinking that if anything would make him taste bad, that would do it.
Guys, so help me: except for being a bit dense and chewy, I would defy you to have been able to tell that pork from a pen raised sow.
I won't tell you I have ever shot a 300# boar, but am fairly confident I have taken a few that darned sure scared 300. I have yet to find a boar too strong to eat. I genuinely believe that unless he is actively fighting or breeding, if you kill him clean and take care of the meat during processing, he will be good.
But I won't kill one in warm weather. Period.
I've shot and been in on a few additional old Keiler's demise that you could smell where they lay - Whew! This occurs here mostly during the Boar Rut and Brother ..... they are stinking of some heavy-duty Musk. This pretty easily differentiated from the odd one or two that have just taken a wallow in some pretty nasty slop.
Had a Buddy shoot a Wild Boar off the top of a manure heap next to a Barn, giving up the Ghost and rolling off the dung heap into the waste the Farmer was running outa his Barn.
After wading in to recover his "prize"; I made him wait until a local with an rear-end game carier on his Jeep came by to carry both the Porker & his Boots back to the cabin. Even the local Czech appeared puzzeled at my Pal's insitance that this one be recovered.
Both the Rubber Boots and the Porker received Last Rights and are RIP'ing peacefully in the CZ Republic countryside .....
Cheers,
Number 10
07 May 2013, 19:01
budicealei voted "very few". but if i dont eat them i give them away and they get turned into tamales(some of which come back my way) or feed folks that dont have much money
blaming guns for crime is like blaming silverware for rosie o'donnell being fat
07 May 2013, 21:04
KabluewyI try to be selective on which pig I shoot. Lately that's worked out and I've butchered those I've shot for the last three years.
Several years ago I wasn't so picky. In Texas I shot some that I didn't want to process, but there were others who wanted them. I have left only one where it fell. It was a large boar. I probably would have tried it, not knowing any better, but my Texan hunting buddies wouldn't help load it, and I couldn't do it by myself. To me it just looked like a lot of sausage and didn't even smell bad.
I'm sure that eventually I'll shoot one or more that I don't want in my freezer, so I know people to give them to. Also, my setup (near home) is different now so I have a way to load even a big one easily. It's only in Texas that I may have to leave one for the buzzards.
It's just easier to pick a nice eating size pig from the bunch.
KB
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07 May 2013, 21:13
budicealecoyotes gotta eat too
blaming guns for crime is like blaming silverware for rosie o'donnell being fat
08 May 2013, 00:21
joesterI always try to shoot meat hogs but once in awhile I do shoot a tusker.The sows & shoats are great, the big boys end up as sausage, fresh or smoked. I try not to waste any meat. Same for javelina, the light meat gets marinated then grilled, the dark meat marinated & spiced up, then into casing it goes.
I've eaten every one, so far. Can't find a reason not to, yet.
Larry
"Peace is that brief glorious moment in history, when everybody stands around reloading" -- Thomas Jefferson
08 May 2013, 09:02
juanpozziWE EAT THEM ,SELL THE MEAT AND USE THE MEAT IN CAMPS FOR CLIENTS .
www.huntinginargentina.com.ar FULL PROFESSIONAL MEMBER OF IPHA INTERNATIONAL PROFESSIONAL HUNTERS ASOCIATION .
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08 May 2013, 20:45
larryshoresI would weight 10,000 pounds if I ate every one that I shot.
Either we eat them or give them away with the exception of those that are too shot up.
12 May 2013, 02:41
dustofferThey all get eaten other than the big old rank boars, and I have one buddy who prefers a 200-lb boar--cured hams, etc.
I have a list of about 6-8 folks in my cell phone that I call when I have one (or a bunch) on the ground. Usually doesn't take more than 2-3 calls to get them all "adopted".
An old pilot, not a bold pilot, aka "the pig murdering fool"
12 May 2013, 05:29
Wendell ReichI used to feel bad about shooting and leaving a pig ... Then I got over it.
MikeLegistine actu quod scripsi?
Never under estimate the internet community's ability to reply to your post with their personal rant about their tangentially related, single occurrence issue.
What I have learned on AR, since 2001:
1. The proper answer to: Where is the best place in town to get a steak dinner? is…You should go to Mel's Diner and get the fried chicken.
2. Big game animals can tell the difference between .015 of an inch in diameter, 15 grains of bullet weight, and 150 fps.
3. There is a difference in the performance of two identical projectiles launched at the same velocity if they came from different cartridges.
4. While a double rifle is the perfect DGR, every 375HH bolt gun needs to be modified to carry at least 5 down.
5. While a floor plate and detachable box magazine both use a mechanical latch, only the floor plate latch is reliable. Disregard the fact that every modern military rifle uses a detachable box magazine.
6. The Remington 700 is unreliable regardless of the fact it is the basis of the USMC M40 sniper rifle for 40+ years with no changes to the receiver or extractor and is the choice of more military and law enforcement sniper units than any other rifle.
7. PF actions are not suitable for a DGR and it is irrelevant that the M1, M14, M16, & AK47 which were designed for hunting men that can shoot back are all PF actions.
8. 95 deg F in Africa is different than 95 deg F in TX or CA and that is why you must worry about ammunition temperature in Africa (even though most safaris take place in winter) but not in TX or in CA.
9. The size of a ding in a gun's finish doesn't matter, what matters is whether it’s a safe ding or not.
10. 1 in a row is a trend, 2 in a row is statistically significant, and 3 in a row is an irrefutable fact.
11. Never buy a WSM or RCM cartridge for a safari rifle or your go to rifle in the USA because if they lose your ammo you can't find replacement ammo but don't worry 280 Rem, 338-06, 35 Whelen, and all Weatherby cartridges abound in Africa and back country stores.
12. A well hit animal can run 75 yds. in the open and suddenly drop with no initial blood trail, but the one I shot from 200 yds. away that ran 10 yds. and disappeared into a thicket and was not found was lost because the bullet penciled thru. I am 100% certain of this even though I have no physical evidence.
13. A 300 Win Mag is a 500 yard elk cartridge but a 308 Win is not a 300 yard elk cartridge even though the same bullet is travelling at the same velocity at those respective distances.
I've eaten all I've killed so far with the exception of one I took that looked sick.
Others have told me they won't eat feral hog because it's not USDA inspected. I can only ask them if they really believe all the pork you buy in the store has been inspected. Which it hasn't.
I know two inspectors for the USDA and both told me there is not enough man power to come close to inspecting most of the meat in the grocery stores. Maybe 1 out of every 1000 animals slaughtered are inspected, since it normally takes 2-3 weeks to get test results back and they don't leave animals hanging that long after butchering before they hit the markets.
14 May 2013, 00:26
Crazyhorseconsultingquote:
Others have told me they won't eat feral hog because it's not USDA inspected.
Do they hunt deer and eat deer meat?
If so where the hell they finding USDA Inspectors to inspect that stuff?????
Even the rocks don't last forever.
14 May 2013, 00:54
boom stickBravo!
Making a wild boar cook book?
quote:
17 May 2013, 23:18
N E 450 No2I butcher all the hogs I kill on my deer lease.
Just a few days ago I shot a big boar around 250 to 260 lbs. I have weighed a lot of hogs and I am usually within 10 pounds or so.
I have shot bigger hogs, but this one had the biggest tusks of any pig I have killed.
I have already eaten several meals off of it, the meat is delicious.
The wife and I prefer wild pig 100% over store bought pork.
Between deer season and this last one shot durring turkey season, I now have 5 wild pigs in the freezer, 2 deer and 3 turkeys.
DOUBLE RIFLE SHOOTERS SOCIETY
18 May 2013, 11:40
georgeldThe only two wild pigs I've killed, both boars `47# and 200# even were real good eating except one hind qtr on the biggest one was badly infected from a tusk poke between the legs and into that inner hind leg. We tossed that qtr but, kept the rest, including the oysters which were great breaded in cornbread and boiled up well. Mighty fine eatin imo.
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