1253 miles to hunt hog

I have had big old boars stink up the kitchen. Big sows not so. I just butchered a 320 pound sow we shot on a disease sampling mission. Had her skinned and hanging in the cooler 30 minutes after she saw the light(literally). Big hogs are superiorally insulated due to the thick fat. It is important to cool them asap. Back when I ran dogs, I would trade the big boars to the locals for gas, and keep the sows and small boars for myself. Seems as if Colt 45 and Old English 800 has the tendency to negate any bad taste. Just my hypothesis.
 
I admit I haven't seen a 400 pound wild hog... sow or boar... They are rare to be that large! But the big boar argument is based on something affecting ANY breeder size (over 100 pounds) and that is "rank" smell/taste. When you can smell a boar that hasn't been in the spot for many hours he is gonna taste gamey. That is why we live catch and haul them to a pen. If we plan to own it more than 2 weeks we cut him making him a barr or Barrow. then we shoot him with penicillin for a few days. He is then shot when calm whether we cut him or not...
Brent
 
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