Hog advise
10-14-2009, 08:58 PM
#1
Spike
Thread Starter
Join Date: Sep 2009
Location: Eureka, Cal
Posts: 13
Hog advise
So after 33 years I have decided to get into hunting. This has been my first year dear hunting and unfortunatly have been skunked so far. But one of my customers has a bunch of land and some wild hog problems. There's so many of them tearing up their land that they've been just leaving them lie after shooting them. So a couple of us are gonna go out and try to aleviate some of the problems. I shoot a .270. and reload my own ammo. What would be the best bullet for hog? 130 gr 150gr? And any other advise you can give would be appreciated. Thanks
10-15-2009, 06:16 AM
#2
Fork Horn
Join Date: Jul 2007
Location: Florida
Posts: 466
270 is an excellent choice. The grain size works for either. If he has really big hogs go with a bonded bullet but my fav is the SST bullet. It goes in about three inches and turns into a hand grenade. Are you eating them? If so try to take medium size sows. Also by taking sows you put a dent in the population faster. They taste best but most all hogs are yummy.
10-15-2009, 08:17 PM
#5
Fork Horn
Join Date: Jan 2009
Location: Central Texas
Posts: 170
I agree with Snook, either bullet should work just fine. Most of my shots are at distances less than 100 yards. If that's also the case for you you shouldn't need a real fancy bullet. I shoot the cheapest soft points I can find. If my groups at 100 yards are less than three inches, that's close enough for hogs.
On cooking wild hog meat, I'm just a little paranoid so I bought a digital meat thermometer (cost ~ $10-15). To kill trichinosis takes about 140 degrees F. Most recommendations are to cook to at least 150 degrees. I cook to 160 degrees F just to be extra safe. I wouldn't want to be responsible for anyone else getting trichinosis because of me. If you're grinding the meat or cutting it into small pieces for stew or chili there shouldn't be a problem. It's a considerably leaner meat than the pork you buy in the market, and to me it really tastes a lot like beef.
On cooking wild hog meat, I'm just a little paranoid so I bought a digital meat thermometer (cost ~ $10-15). To kill trichinosis takes about 140 degrees F. Most recommendations are to cook to at least 150 degrees. I cook to 160 degrees F just to be extra safe. I wouldn't want to be responsible for anyone else getting trichinosis because of me. If you're grinding the meat or cutting it into small pieces for stew or chili there shouldn't be a problem. It's a considerably leaner meat than the pork you buy in the market, and to me it really tastes a lot like beef.
