Thanks guys, I shouldn't have any trouble judging size as Ive worked with domestic hogs most of my life. I don't think I'm gonna be real picky. I think the part I'm looking forward to the most is hunting without the pressure of aging,managing and all that stuff. I just want to go hunt and not worry about any of that like I did when I was a kid.

I do want to bring home some good eating though.

So if I understand any wild hog will make good sausage but if I want chops,butts,steaks etc I need to keep it around 150 or so but could go a little bigger on a sow?

Are the butts/shoulders good for smoking or pork steaks? Spare ribs good for smoking or too thin?

I'll be doing all my own butchering/processing and while Ive butchered hundreds of domestic hogs Ive never done a wild hog.