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Message
re: last nights hog kill
Posted on 7/12/14 at 4:14 pm to Geauxtiga
Posted on 7/12/14 at 4:14 pm to Geauxtiga
Nice kill Mack!
I have said it all here before.
Wild hogs of all sizes and sexes are good to eat.
The key is to get the meat out fast after killing.
Make a good clean head shot, then get the meat out in the next 20 min.
I don't run hogs though so not sure how a hog that is being chased by dogs would taste. I am not a fan of ever opening the body cavity either. simply cut the backstraps out then roll to the side and remove hams and shoulder then other side and you have 4 quarters, and two straps on ice.
DO NOT KEEP MEAT FROM HOGS WITH OBVIOUS INFECTIONS OR ABSCESSES.
More info on hog cleaning on page two of this thread:
LINK
I have said it all here before.
Wild hogs of all sizes and sexes are good to eat.
The key is to get the meat out fast after killing.
Make a good clean head shot, then get the meat out in the next 20 min.
I don't run hogs though so not sure how a hog that is being chased by dogs would taste. I am not a fan of ever opening the body cavity either. simply cut the backstraps out then roll to the side and remove hams and shoulder then other side and you have 4 quarters, and two straps on ice.
DO NOT KEEP MEAT FROM HOGS WITH OBVIOUS INFECTIONS OR ABSCESSES.
More info on hog cleaning on page two of this thread:
LINK
This post was edited on 7/12/14 at 4:27 pm
2
Posted on 7/12/14 at 8:25 pm to Bleeding purple
quote:The one time I went with dogs, we did it the way you describe in that thread- with head shot hogs.
More info on hog cleaning on page two of this thread:
quote:I wish you had pictures to show this.
cut the backstraps out then roll to the side and remove hams and shoulder
Posted on 7/13/14 at 9:38 pm to Bleeding purple
BP, ive killed hundreds of hogs over the years and the only "bad" ones i ever shot were boars at my lease in Tx. the meat looked fine but they stunk something awful.
all the hogs ive killed in La have been fine. im guessing it has something to do with environment: more water/mud in La and are in ag intensive areas with beans, millet, etc
total time from kill to cooler with ice was 1.5 hrs, same as always. quartered up the next am bc it was after midnight when i was finished.
thoughts?
all the hogs ive killed in La have been fine. im guessing it has something to do with environment: more water/mud in La and are in ag intensive areas with beans, millet, etc
total time from kill to cooler with ice was 1.5 hrs, same as always. quartered up the next am bc it was after midnight when i was finished.
thoughts?
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