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My girlfriend and I did our very first hog hunt in Texas last month and managed to get about a 150 pound boar.  I butchered the pig and we brought it home with us. The first thing we tried were burgers, which turned out really well.  Last weekend, I injected the hams with sugar cure and put them in the fridge to cure for a week. Yesterday, I put the first one in the smoker. I have to say, it has to be the best ham I've ever had!  I can't wait to put a few more of these things in the freezer! Pete | ||
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Nice work, Pete! Now you've gone and made me hungry........ Is that a mojito I see in that photo?? Congratulations! "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" | |||
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Mighty fine lookin' pig there doc! Hope you enjoyed some Texas hospitality. Hope ya'll get to come back real soon now. GWB | |||
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If that picture was in a hog hunting magazine they could call it 350#. Very nice one. | |||
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We did enjoy Texas. The two of us are some sort of rain gods. Everywhere we've gone this year we've ended droughts. The second day we were there they got five inches of rain in about two hours, after having none for about a year and a half. It was a bit muddy to say the least! The nice thing was that the rain broke the heat. That is a Mojito. They go pretty good with wild hog... Also, if you're looking for a really easy way to make ham, the cure I used came from Curley's Sausage Kitchen. I use a lot of there stuff and it's really good. It was really easy to make. | |||
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WTG Pete! Looks like it was GOOD! Rusty We Band of Brothers! DRSS, NRA & SCI Life Member "I am rejoiced at my fate. Do not be uneasy about me, for I am with my friends." ----- David Crockett in his last letter (to his children), January 9th, 1836 "I will never forsake Texas and her cause. I am her son." ----- Jose Antonio Navarro, from Mexican Prison in 1841 "for I have sworn upon the altar of god eternal hostility against every form of tyranny over the mind of man." Thomas Jefferson Declaration of Arbroath April 6, 1320-“. . .It is not for glory, nor riches, nor honours that we are fighting, but for freedom - for that alone, which no honest man gives up but with life itself.” | |||
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[QUOTE]Originally posted by talentrec: We did enjoy Texas. The two of us are some sort of rain gods. Everywhere we've gone this year we've ended droughts. The second day we were there they got five inches of rain in about two hours, after having none for about a year and a half. It was a bit muddy to say the least! The nice thing was that the rain broke the heat. You know with the right advertising I bet you could hunt for free, for just about anything you want, if you can really bust a drought. I know a few places that could use several inches. Great hog and I am glad you had a good time in our state. Come back anytime. Founding member of the 7MM STW club Member of the Texas Cull Hunters Association | |||
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Pete- CONGRATS!  Of course, you've put my taste buds into overdrive -- and there's nothing really delectable on tonight's menu...  Bobby Μολὼν λαβέ The most important thing in life is not what we do but how and why we do it. - Nana Mouskouri | |||
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Nice pig. And Nice Girlfriend too.  Wild pig is some of the best game meat on the Planet. DOUBLE RIFLE SHOOTERS SOCIETY | |||
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Also, Did you weigh that pig on a scale??? DOUBLE RIFLE SHOOTERS SOCIETY | |||
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A hamburger made from ham, the irony just kills me. John | |||
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BBBH, I have both pork sausage, vension/pork (60/40)sausage, and venison hamburger made from game I shoot each year. The venison is so lean that if you do not add some fat it sticks to the pan. I almost always take a pound of venison/pork or plain pork sausage and add to a pound of ground venison to make hamburgers. GWB | |||
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I have two and a half freezers full of pork sausage right now. Next year the Mrs is probably going to go on a bison hunt, I am wondering how much sausage a human being can consume. I think we're gonna have to start AR game BBQ contests or something. | |||
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Thanks guys! I didn't weight it on a scale, but the carcass, sans head and cut at the hocks, weighed 70 pounds in a cooler when I checked it as baggage. I'm just guessing that they're about half meat in weight? I am just amazed at how good the ground pork is. A little garlic, onion and Lawry's and it's about the best burger a guy can have. I bought a bison a few years back. It was good, but pretty dry. Adding some pork trim/beef suet to the ground makes it a lot better. N E 450 No. 2 - The girlfriend is actually getting upgraded tomorrow...by about 2.5 carats! Pete | |||
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I have butchering hanging weight; i.e., no head, guts, hide, and cut off at the knee to just about 50% of live weight Mike Legistine 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. | |||
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The reason I ask is I have shot and weighed a lot of pigs. I would estimate your pig to be heavier than what you have stated. It is a Nice Pig, in anybodies book.  DOUBLE RIFLE SHOOTERS SOCIETY | |||
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Pete, If she likes to hunt pigs, she might be worth a few carats. DOUBLE RIFLE SHOOTERS SOCIETY | |||
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You beat me to it. I would guesstimate that it's heavier than 150-lbs as well. Nice work! "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" | |||
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I would have guessed 200-225 pounds.I dont kill alot but I do catch or kill about 100-125 a year. Good looking pig | |||
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It's always tough to tell from a photo when we don't know dimensions. There is some perspective distortion due to camera angle and wide angle format (note Pete's hand reaching out and onto the carcass). With all of that taken into consideration -- and still taking into account things we don't know -- I'd have to say 160-165 for the live weight. Depth of the chest and overall length of the body are key elements in estimating live weight. But, as I've alluded to, other factors play key roles as well. Nonetheless, it's a nice boar... Bobby Μολὼν λαβέ The most important thing in life is not what we do but how and why we do it. - Nana Mouskouri | |||
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Maybe I missed it, who shot the pig? Robert If we can prevent the government from wasting the labors of the people, under the pretense of taking care of them, they must become happy. Thomas Jefferson, 1802 | |||
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My guess, judging by the smile on her face, the girlfriend. John | |||
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Congrats to both of you!! Y'all come back now, y'hear! Good Hunting, Bob There is room for all of God's creatures....right next to the mashed potatoes. http://texaspredatorposse.ipbhost.com/   | |||
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Nice hog, and thanks for the hook-up on the Curleys Sausage Kitchen. I checked out their website and will be getting some of their spices. I've had so many buddies tell me they don't like boar meat, but they don't seem to know the differance from a sow when they are eating it at my cook-outs. It's all in the prep & spices, that ham you got looks awesome. She's a good girl that like to hog hunt, keep her. | |||
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Could we get a little more detail on the ham prep? Looks fantastic! A nation with dogs and whiskey beats Nazis. A nation with cats and spritzers is asking to be shoved around. | |||
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Wannago- I use a brown sugar cure on the ham. Some of it is desolved in water, which is then injected into the ham (by weight). The outside is also coated with the dry cure and put in the fridge for 7-10 days to let the cure work on the meat. After the curing time is over, you rinse the ham in cold water to remove excess salt, then smoke it for about 6 hours. It's really easy to do. For detailed instructions, follow this link: http://stores.curleyssausageki...emplate/faq/Page.bok and click on "how to cure and smoke a ham." Good luck! Pete | |||
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Great, Just Great! First Jeffeoso sends me to bed with a rumbly in my tummy...now talentrec too!! All kidding aside, thanks for the information...looks totally doable...and delicious. Matt | |||
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NICE!  ______________________ Hunting: I'd kill to participate. | |||
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