I would, but I don't own my own land, and I don't have permission to bring others on the places that I have been given permission to hunt on.
Printable View
Still doing my part to try and thin out the hog population in North Texas, (I know, I know, it's a losing proposition, but I'm still having fun!) I dropped this 200 pounder behind the lake damn that is near my home.
https://i.imgur.com/CtjWRIE.jpg
Here's a short video that I was able to take with my new thermal scope. It's a Pulsar LRF Trail XP50. I was shooting unsupported which is why the video is shaky.
https://youtu.be/F4Ufc8Oxwys
About 80 yards, so it wasn't a great feat of marksmanship. ;)
I shot him using M193 ammo. I recently ordered a 6.5 Grendel upper, and I'm excited to see how it does against hogs.
I have always wondered the same thing. I have "heard" that you want to shoot pigs under 150 pounds for the best eating.
But if you are going to make pulled pork sandwiches with sauce, how tender does the piggy need to be?
Clearly we need empirical data! :)
Yes. Contrary to what a lot of people say, they can be. I’ve had friends compliment my 250 lb boar on the grill as some of the best meat they’ve eaten. There are some conditions though.
If the pig smells straight up horribly, don’t take the meat.
If it’s a larger pig and it smells like a normal hog/clean kill— brine the meat in iced salt water for a couple days (or use vinegar or some sort of acidic fruit juice and replace the water with fresh ice). This will help tenderize the meat and take the gameyness out.
Sows and smaller pigs may require less work to get tender good tasting meat, but aren’t necessary for great wild pork in the freezer.
Glenn Guess has great info on cooking wild pork on YouTube.
Sent from my iPhone using Tapatalk
Thanks blakester. I’ve wondered about that.
I guess it is like shooting and eating whitetails; start with a good clean animal and then how they are handled post-kill makes a ton of difference.