Putting down an aggressive hog (400 lbs) doesn’t require a heavy caliber rifle. Check out Youtuber Jim Thomas as he displays excellent markmanship while taking down a 400 pound wild hog. Posted on 11/17/2017 5:24:37 AM PST by w1n1
Putting down an aggressive hog (400 lbs) doesn’t require a heavy caliber rifle. Check out Youtuber Jim Thomas as he displays excellent markmanship while taking down a 400 pound wild hog.
What is surprising is that Jim was using a subsonic .22LR bullet. To be exact he was sporting a suppressed Ruger 10/22 rifle equipped with an ATNX-Sight for night vision. Like a seasoned hunter Jim waited for the hogs to show and loitering at the bait area.
From 50 yards away Jim spots the big hog among others that had been giving them problems on his property in the past. With great skills Jim puts a .22 round into the temple of the hog and puts it down on the spot. See the 22LR subsonic vs 400 lb hog video here.
All about shot placement.
I assume wild/feral hogs are as good to eat as farm pigs, right?
Later
The last subsonic round I fired was into a TV screen at 10-15 yeards (in my basement). It bounced off.
When I was a kid in the early 60s we had some neighbors who caught wild hogs to eat. They used dogs and would literally catch them by hand.
They would then pen them up for a couple of months before slaughtering them.
I have eaten bacon from a wild boar. It was beautiful looking but had a strong taste that I did not like.
I shot a nuisance raccoon point black in the face with a subsonic .22 from a revolver and it just ran off. His teeth must have blocked it or something.
Avoid BBQ wild pig at all costs.
You’ll know it by the aroma.
Not enough pink salt and didn’t let it sit long enough probably. I go a little more heavy with the pink salt and spices than regular pork belly myself.
For wild boar I let mine brine for at least 21 days, flipping it every couple of days, then either smoke it or just pop it in the oven at 200 deg. for about 90 minutes +/- until it gets to about 150. Cut it off, fry it up and wallah, same lean but still very tasty bacon.
Next one I’m doing pancetta, that way if it doesn’t turn out good it’s not such a shame to spoil it.
I wondered. I know from experience how different venison meat can be based on age and diet of the deer. I assumed feral hogs would be similar. But, then again, many feral hogs come from a domesticated breed and I’m not sure their diet differs much between the pen and the “wild”. They eat everything.
.22 rimfire used to take world record grizzly in 1953.
http://gunwatch.blogspot.com/2017/06/bella-twin-22-used-to-take-1953-world.html
https://www.westonaprice.org/health-topics/food-features/how-does-pork-prepared-in-various-ways-affect-the-blood/
It's important to thoroughly prepare pork before eating it. It appears fresh pork has adverse health affects.
That reminds me of a nighttime shot I took with an AR-7 quite a few years ago. I had to be real careful and make sure the bullet went straight into the head, didn’t want to miss and send the animal off wounded.
At the risk of sparking one hell of an argument...I have to say...that has not been my experience.
A young shoat or a young gilt...delicious if processed quickly and cleanly.
But an older bred sow or a older rapacious boar...pee-yew!
The boar most especially if it has been allowed to exert a lot of physical energy prior to the kill.
For sheer fun of the hunt, the boars are the best, but for both objectives, the fun of the hunt and the acquisition of meat, I go for the sow.
I've not ever had a "good" tasting boar.
And I freely admit that the processing may have a huge impact on that, but it is kinda hard to snatch one up, bleed them, scald them, gut them and quarter them in the field, particularly at 4 o'clock or so in the morning or 10 or 11 at night.
The taste of a rapacious boar is not like the "wild" game taste you may have heard of, of say...venison.
It carries it's own unique mix of olfactory assaults...crotch rot, toe jam, 5-day unwashed underarm...you name it...the rapacious boar is nasty.
Again, that's MY opinion, others may vary.
But the young shoat or gilt...if done right...Swift and Oscar Mayer ain't never produced a piece of bacon or a ham that can compete.
Damn good shot.
Venison and hog can be cleaned up in a brine/vinegar mix with ice in a cooler. The brine mix pulls out all of the Adrenalins and testosterone and blood. Makes it taste wonderful. There is no excuse for gamy meat ever.
There’s a reason we eat steer meat in preference to bully beef...
Same here. At night our woods crawls with raccoons like ants on an ant pile. I trap the ones in our yard and tried shooting them with subsonic once. It’s a very inhumane way to kill an animal as after 6 shots it was still alive. Maybe they have thick skulls and/or hides. .40 S&W is very efficient.
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