My first hog (GA)

Mayor al,

Those gun choices should all work but that's assuming les than 100 yards ....the 30-06 should work at longer rwnges..... check with the ranch and see if they have any requirements.

I cant tell you how to prep the meat since all my efforts are focused on elimination of the beasts.
 
Thanks for the comment on guns to use. The owner say very few shots taken at over 100 yards. Must are 50-75.

We'll keep trying to learn more about what happens "After the Kill".
AL
 
Congrats on that hog.

As soon as I've moved down S I'll try to go on a hunt. The only hogs around here are the "free range" ones one of my neighbors has.

The good news is I picked up permission on 3 farms at the gun show this last weekend for birds and coyotes. Ain't bad if you ask me. Of course I've known those folks for decades but never bothered to ask. This retired stuff is great!!!!
 
prep the meat
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Well first off you kill it, then cut its throat and bleed it while unzipping the stomache open. Careful there, just cut thru the skin do not cut any of the inside parts. Open up the chest cavity, I reach up into teh throat and cut the wind pipe and pull it down and out, then work down pulling the lungs and such off the inside cavity letting them fall out, then the lower stomach and intestines, be carefull you dont want to open this up and get it on teh meat. The lowest is determined by the sex a female is easier to do than a male, the males need to have the pelvic bone chopped so the testies and such can be removed. Then I hang him up and skin him off, roll the inside up in teh skin and get rid of it.

To brine one I would use a small pool with a solution of water, salt, sugar and blocks of ice to keep it cool, put the 12 pack of yer choice in the pool to keep them brews kewl and for something to drink while the smoker is running.

I pour a 1/2 gallon of beer on the hog every hour to keep it moist.

This is how I do a normal hog, I bet it would do well for a wild one.

I used to get kegs of beer for 22.00 but I think it costs more now that Dad is gone and the bar was sold. :(
 
Thanks Mark. The ranch people will skin and quarter the hogs we get - I hope to observe and record that so I know how to do it when I have the job to do by myself. We will haul the quarters home in coolers. I have a Ford F 150 Supercrew with a Cap on the back, so we have room for several large coolers. Since we are going to hunt the first week in June, it will be a bit warmer than it is now. We'll keep the ice in place to keep things chilled for the 20 hour ride home.
This trip is beginning to grow beyond what we had originally planned. With the good BBQ places within an hour...many of which I have been to several times, but the rest of the crew has never tried them...so we have some serious BBQ eating to do before arriving at the camp. When it's all done, we will do a straight line ride home to get the Pork processed while it is still safe !

Keeps the tips and suggestions coming. I do appreciate them.


Here is my Saiga Shotgun and my backup 357 snubby Ready except for a new red-dot for the Saiga.




AL
 

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For the .44 mag, I would use the largest soft point that you could find commercially loaded. If I was handloading, I would try to use a hardcast 300gr SWC, with the largest meplat I could find.. think LBT bullets. Of course, you will be limited somewhat by what will feed thru the Marlin.
A "standard" 240 gr softpoint should work ok... I just like to have a heavy-for-caliber bullet for tough animals, like hogs. They are VERY heavily muscled..it's not like shooting a "soft" deer.
I also recommend you find a good anatomical drawing of where the heart/lungs are on a hog. From straight broadside, you pretty much have to drive a bullet low through the shoulder to get to the heart. Behind the shoulder, and you might clip the lungs, but it's better to be slightly behind the hog so you can angle it forward behind the shoulder, low in the chest.

I know next to nothing about 20ga slugs. I think I would opt for a Brenneke, if you can find them. I think they are supposed to be tougher than the regular old Foster type that are commonly loaded.
 
Sounds like you have it down Al. I love eating in TX but always find myself wanting my own stuff. I do a smoked pork like no other. The sauce I make is South Carolina based red sauce, is cider vinegar, red pepper flakes, some other spices and some cayenne pepper, water etc. It is hot and spicey.

Good luck and enjoy the 4th, it is my birthday and we throw a huge party every year.
 
I used to run my smoker every week, usually a Pork Butt or two and a couple of racks of ribs. Did them quite well , if I do say so myself ! But I am growing lazxy and find I enjoy the seach for good BBQ where ever we go ! The area of Texas around, but mainly east of Austin is a Mecca of Great Que ! Taylor, Lockhart, Elgin, and several other towns have classic BBQ pits in operation year-round. Toss in a dozen Round Rock DoNuts and some Shiner Boch and I am going to enjoy this "Hunt" more than the Hogs can imagine.

We hope to bring home some good Pork from this hunt to use for a major feast at our family reunion fireworks show on the 4th of July. One thing on the menu in Texas that we don't see in the BBQ joints around hre...Beef Ribs ! They look like Fred Flintstone should be holding them...but they are simply Delicious !! Wish we had them locally, but the only Beef ribs available are almost devoid of meat...literally bare soupbones...nothing like the giant meat on a stick we see at Louis Mueller's or the Salt Lick !!
 
the seach for good BBQ
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A never ending journey..

Houston has more smoke houses than any other city, the air there is saturated with hog grease :)

I ate at a place maybe salt lick? had the best rib eye Iever ate.
 
Shoot'em low behind the front leg, if a neck shot is not available...results can be very unpredictable, I have put Buffalo Bore 45 lc through the brain and find them staggering around 15min later....and have had them lock up instantly with 9mm .....I use 223 almost exclusively at night now
 
I used to run my smoker every week, usually a Pork Butt or two and a couple of racks of ribs. Did them quite well , if I do say so myself ! But I am growing lazxy and find I enjoy the seach for good BBQ where ever we go ! The area of Texas around, but mainly east of Austin is a Mecca of Great Que ! Taylor, Lockhart, Elgin, and several other towns have classic BBQ pits in operation year-round. Toss in a dozen Round Rock DoNuts and some Shiner Boch and I am going to enjoy this "Hunt" more than the Hogs can imagine.

We hope to bring home some good Pork from this hunt to use for a major feast at our family reunion fireworks show on the 4th of July. One thing on the menu in Texas that we don't see in the BBQ joints around hre...Beef Ribs ! They look like Fred Flintstone should be holding them...but they are simply Delicious !! Wish we had them locally, but the only Beef ribs available are almost devoid of meat...literally bare soupbones...nothing like the giant meat on a stick we see at Louis Mueller's or the Salt Lick !!
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Mayor Al....I agree.......I like the Salt Lick....Try Cooper's BBQ in Llano too....
 
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