Posted on 07/19/2017 6:26:19 PM PDT by BBell
820 lbs? Doubt it based upon the images.
It's getting so bad that even pigs are not safe in their own front yards!!
I’m from that area and we call that a “he-hog,” and would only eat it if it had not been chased. That increases the gamey taste. Then, it would take special smoking.
The best pork chops i’ve ever had came from a wild hog.....a female, about 100 pounds.
You can hunt them at night too, in some places. Maybe everywhere by now. As the article states, they are nuisance animals in the wild.
Yup!
You cook ‘em just the tame.
LOL... One of my favorite comedians, Jerry Clower (RIP), was very popular in the 70’s and early 80’s.
He told a story called “The Coon Hunt”, (I bet you’ve heard it) where he describes a Mississippi man climbing a tree to knock out a racoon, but finding a lynx! “...a super-charged wild cat...with great big tushes...”
I thought he was just being funny. Never new it was legit.
“Knock ‘im out, Johnnn!”
“HAAAWW!!! Shoot this thang!”
“We can’t shoot up there, John, we might hit YOU!”
“Well, just shoot up in here amongst us! One of us got to have some relief!”
You must be more scary looking than a Schnauzer!
...rings on her fingers and bells on her toes...
What a concept!
If this EVER catches on...
From http://www.gunnuts.net/2012/06/13/38-special-p-vs-357-magnum/
Comparing loads side by side shows that .357 Magnum still has tremendous advantage in muzzle velocity over a .38 Special +P if loaded by the same factory. For example, the Hornady Critical Defense .38 Special +P is pushing a 110 grain bullet at a stated velocity of 1090 FPS, which would produce 290 foot pounds of energy. ... the Hornady .357 Magnum Critical Defense load is pushing a heavier bullet at 125 grains considerably faster – 1500 FPS according to Hornady. That gives us energy of 624 ft-lbs, which is…more.
Also, the .357 is a physically longer cartridge. You can load a .357 revolver with .38 cartridges (or .38+P), but not the other way around. (But you probably already knew that.)
Sausage sausage and more sausage.
Anyway thats what we do with anything over 100 or so pounds. male or not. Sorta creepy but the little ones taste so much better.
Once we had to shoot a big boar hog that got backed into a crawl space of an abandoned south GA house. The dogs had it but it got away after goring and killing one of the dogs. Blood everywhere and total fubar.
Holy cow that thing stank up the whole house even before we shot it. Had to pull it out with a winch and we were so tired, upset, and feeling sick afterwards all we could do is drag it another 200 yards dump it into a ravine and leave. Not a fun hunt.
Very clean-looking for a wild animal.
Maybe it was someone’s run-away pet.
A former teacup pig.
I’ve seen .44 mag rounds stopped by a 600# boar’s skull. Heart or spine/jugular shots would be my guess.
“Some Pig”
The guys in my area of Texas normally do not butcher any wild pig over about 100#. It does mater what they have been eating.
Boars this large all tend to be tough and not very tasty. They have a “flavor” to them.
Cleaning quickly, soaking in ice water and or bining tend to improve flavor. Over 100# or so can be used in sausage, but require added domestic pork fat as wild pig are much leaner meat.
Basically years back when I first saw the .38 plus p I bought a box. There were 20 or 25 to the box. The salesman told me to be careful as most .38 specials may not be able to handle the load. I went home and loaded my .357 king cobra with the 38 plus p and some .357 semi wad cutter rounds. The kind of box you buy for target and they come 100 to the box instead of fifty. I alternated the rounds and fired the weapon and there was not much difference if any in the recoil. Not very scientific I know. I do have some .357 plus p rounds but i knew there would be no sense in trying to compare the two.
The “flavor” is due to testosterone. When cooked, it smelled like my dad’s sweaty tshirts. That is why you castrate pigs when they weigh about 30-40 lbs.
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