Wouldn’t these make numerous tasty meals??
ping for your pictures
Feed them to the hungry africans.
“but they are increasingly finding their way into urban areas and destroying residents’ yards, public parks and golf courses,”
Sounds like Acorn. Hogs have a use, Acorn, not so much.
Wouldn’t these make numerous tasty meals??
Will they eat kudzu?
I thought this was going to be about this weekend’s A&M-Arkansas game.
There are other more invasive and costly species invading our country!
Boar War.
But it IS a good month to be a FEDERAL HOG in Texas.....or DC............
If they root up golf courses, they can’t be all bad.
They are not pests they are DANGEROUS.
Uh, I’d rather have hogs than Muslims. Capture the critters and turn them loose at Ground Zero.
They are a huge problem. I got my first AR a couple of years ago after figuring out I couldn't pop enough of them at one time with my lever action 30-30.
Sows and piglets are excellent table fare.
ping for your pictures
The Feral Hog in Texas
http://www.tpwd.state.tx.us/huntwild/wild/nuisance/feral_hogs/#trapspecs
NOW they must die!
funny how liberals never care about anything until it affects them personally.
I can never figure out why we don’t have wild hogs in Iowa
A good thing to know and keep in mind before you start preparing Wild Pork is that the meat contains much less fat than Domestic or Production Pork. The meat will be a bit darker and the grain will be tighter.
This doesn't mean the meat will be tough or taste bad. It just simply means that if not prepared correctly it can be dry compared to store bought pork. This is important to remember when baking, smoking, or grilling whole portions such as legs, ribs and other large portions.
Another good point to keep in mind is that Wild Pork has different fat than domestic or Production Pork.
Wild Pork will have “Soft Fat” and Production Pork will have “Hard Fat”.
Soft Fat is not as desirable and should be trimmed away when possible. It is worth noting,, that soft fat is not nearly so unhealthy as hard fat.
Bigger boar are often criticized and marked as tough and not fit for table fare, well folks,, that is flat out WRONG!! Lots of HIGH CLASS RESERAUNTS consider Wild Boar as a Fine Table Fare and the bigger older boar is preferred. Most every one is familiar with the commercial slaughter house for Wild Hog in Devine TX. They want hogs over 200 pounds and pay more per pound for those hogs. This meat is being served in restaurants with more stars than what shines in the sky and one Medallion OF Wild Boar cost more than the guns we used to kill’em with.
If the meat is prepared correctly BEFORE COOKING it will be the best pork of all.
The first thing to make sure of, is a quick clean kill is made on any game animal. If the animal was chased, gut shot, or died a slow death then then a strong taste could result. There is a solution to this problem though.”