springcaller

How much stronger, if any, is a wild boars meet than a farm raised pig?Does anyone know if there is any ferellhogs in Middle Tennessee?

huntmdown2

Hi Springcaller, don't know but I'm doing research on Hogs today so I'll post back!

Rebel Hog

http://www.huntingfootage.com/data/513/richardshoghunt.wmv




gitrbayed

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http://www.huntingfootage.com/data/513/richardshoghunt.wmv

springcaller

Nice video, are those red bone, plot, or cur dogs. Gritty things let me tell ya. I use to coon hunt, had a red bone that was pretty gritty. We raised pigs and had this large breeder boar (Had 3" tusk's). Anyway the boar got out of the pin and fought my red bone, the red bone lost, the pig split him from between his front legs all the way over his back. We didn't find out until the next morning. Another question, do you skin a wild pig or scald it and leave the skin. Thanks for posting.

doubleA

For most animals we eat, they are a product of their enviroment and what they eat. Feral hogs will have will be slightly tougher and have a "gamey" taste. They do not put on the fat that a domestic hog will and like any meat the flavor and tenderness come from a well marbled cut.

Take a calf I just have a in a pasture eating grass and hay and have it butchered....it will be ok, some fat here and there..slightly tough cuts....


Now take that same calf and feed em corn and a good proteinfeed for 90 days and bingo, not only will the calf be much heavier it will have put on alot of fat and thusbe far better table fare.

You can do that with deer and hogs also....have eaten some Mid West corn fed deer and man there is a big difference from a South Texas deer. You ever try eating a mule deer that's injested sage for the most of his life ...ehhh gaggggg

But I can assure you this, feral hogs make some good eating, they just dont have what a domestic hog has.
sorry to rant and rave........

Rebel Hog

When I recover the hog after killing, I try to elevate it's head higher than it's rear legs, if I can I'll string it up by it's head and cut open the stomach and gut it out. When I get to camp I'll wash the cavity out, find the closes convenience storeand then pack the cavity with ice bags. I live in FL and the meat will spoil quick. When I get home I start the fire under a cut in half 55gal drum filled with water. When the water is scolding I drop in two burlap bags in the water and pull them out and lay them on the hog for about 10mins.Then with the back of the butchering knife I start scraping the hair off. I then hose it down good andIt is ready for the pit.













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[/align][align=left]For the bottom of the holder, the bars and mesh should be securely strapped to the two long poles with fencing clamps and heavy gauge wire. For the top section, the short flat irons need to be wired to the two long flat irons.[/align][/align]








[/align][align=left]Lay the pig belly side up (skin side down) on the wire mesh. Use heavy wire and a pliers to wire the two sections together, one on top of the pig.[/align][/align]






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While it's roasting we keep brushing on Kirbys "Mojo" merinade

springcaller

Thanks guys, ya have been very informative. Can't wait to kill one, bacon and BBQ for the rest of my life.