Shot an interesting pig today

FL Vet-

yeah we had a 350 mile ride home Friday from the "ranch" with coolers of frozen Pork and Venison in the truck.

We did a 'Pit-Pig a couple of years ago with a neighbor. It was a much smaller hog...about 130-150 lb dressed weight. We even found some Banana Leaves to cover it with to give the 'real Hawaiian' treatment to the buried Hog.

We are building a large Smokehouse...4'x4' x 7' tall. It will look like an outhouse in the yard, but will have a side mounted firebox and a length of stovepipe carrying the smoke to the vertical smoker. Photos when it is finished...but It will do the Bacon slabs, after they are cured, and the rest of the large cuts we brought home.
 
I MAY have had to embellish a bit on that one:p Congrats on your honesty. Miy story would have been... 300 yds. at a dead run, 8" lead and she dropped like a stone....Oh well, please forgive me:D
 
@rightside,

That's just fine. It says not to bear false witness against your neighbor.

Pigs don't rate as neighbors and it's dead anyway.

Keep embroidering your stories. It's an art form.
 
I have received a couple of comments from folks who saw the photo of the hanging hogs, saying they weren't wild, but farmyard pigs. Trust me, the weren't in a yard, but scooting thru the scrub and mud with a herd of about 50-60 all sizes and mixed breeds including a lot of scruffy razorbacks. We told our guide we wanted the biggest, best eating, fattest hogs he could find... and he did just that.
BTW We ate Ribs for lunch yesterday that were as good as any racks I've done from 'Store-Pork' !!:D:D
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So dwwhite shot an interesting pig. Probably the only interesting pig in the entire world, and now he's dead. Geez, could he maybe have waited for a dull and uninteresting pig. I'm just sayin....:D
 
Savage-

Those are the four racks from the hanging hogs in the earlier photo
Her hog was intact due to her ear-shot. Both racks were whole. Mine had bullet damage that messed up two ribs going in and another two on the exit side. Added to two racks of store-ribs put in by my neighbor...in his wet-smoker, we had 6 large racks for a Sunday picnic lunch. He works for Brown-Foreman distillery, and uses old whiskey barrel staves for smoker fuel. Unbeliveable odor !!! and a very sweet smoke flavor. He makes his 'secret' mop and rub...but it is related to the K C sweet style would be my guess.
Here's another view

ribs 1
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:D:D:D:D
 
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Mayor Al thats just wrong. Im sitting here eating a cold sammich and you are posting pics of ribs lol. A lot of competitions that I have been to use sweet baby rays sauce. I stick with a dry rub that I have came up with over the years:rolleyes:. If you rub it right, no sauce needed. Thx for sharing
 
I like the KC style better than Texas Red or Carolina Mustard or Vinegar flavored.

I am getting ready to do the 'curing rub' on the jowl bacon tonight. About 4 lbs total. We have four 15-20 lb slabs of Pork Belly ready to start the 'Cure' cycle to become bacon in a month or so. We've Never done this before, so it is a real learning experience for both of us. :D:confused:
 
I managed to freeze frame this shot out of a video clip Jan took as I shot my hog...you can see the spent shell casing flying out of the Winchester. Sorry about the poor resolution.
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I bought a new CZ Model 527 carbine in 7.62x39mm at an auction this weekend...new in the box and definitely unfired. If it works well I may use it in place of my trusty Winchester Model 100 next time.
AL :confused:
 
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