dkhammer, I am wondering what cartridge and bullet weight you used. Where I go, we have nothing but tasty domestic hogs. I have heard from some shooters that feral hogs taste bad and are not processed; a fact of life in some places. In the years that I reloaded and fired a 222 Rem on a county range, I used to get razzed by conservation officers for owning a "poachers gun." The round had developed a rep for poaching deer.

The old 5.56 nato would break at the cannelure and cause all kinds of wound damage. I can't help but wonder if that might be the case here. In any event, I would skip this configuration if I was trying for pelts.