Calififornia Hog Hunt

Fat White Boy · April 7, 2010, 09:28 PM

My son and I got these 2 Boar near King City, California on Saturday, April 3. They each were in the 200 pound class. We both have model 70's. Mine is in .270 Win(130gr Barnes X bullets) with a 3-9X40 Nikon Buckmaster, his is in .300 Win Mag(180gr Barnes X bullets) with a 3-9X40 Leupold. Range was 135 yards.

hogdogs · April 7, 2010, 09:42 PM

Nice to see ya'll both got one!
Both might be a good bit under 200# but that makes them both better eatin' hogs anyway...
The distance of the carry to the truck adds pounds every step...

When the carry is over 2 miles, a 60 pounder on the hook was a 400 pounder on the shoulders...

Brent

Scorch · April 8, 2010, 01:31 AM

FWB, you did good! King City is the right place!
I think I should come visit right around suppertime sometime soon! Just one question: how come you made your son haul out the bigger one?

Fat White Boy · April 8, 2010, 11:23 AM

The picture is deceiving. Actually, when we first saw them, we thought they were smaller but when we got up to them, they were bigger than they looked. And once again, the photo angle makes one look larger than the other. We were lucky, they were standing by a fence line and there was a trail we could get the truck on to get them. We used Nessen Schmidt Guide service. He has access to 100,000 acres of cattle ranches.

taylorce1 · April 8, 2010, 12:21 PM

Love to shoot some more pigs again. Just not too many in Colorado unless I go shoot my brothers! Nice job, like the .270 Win for pigs, that is what I used on my last pig shoot.

GunsAreGood · April 8, 2010, 04:11 PM

Very nice haul. I need to get out and fill my pig tag before it expires in June I believe. Once again very nice and good work.

Fat White Boy · April 8, 2010, 10:52 PM

I have used that .270 to take 5 or 6 pigs. Even with 130gr bullets, it is very effective. This hunt was in a lead-free zone so we used Barnes X bullets. The guide doesn't like solid copper bullets. He says unless they hit bone, they just punch holes. In this case, he was right. Both shots were through and through. Fortunately, they were well placed, so the pigs went down right away.

TXGunNut · April 10, 2010, 09:05 PM

My brother and I are going next weekend. Annual Feb hunt was cancelled due to snow. Been hunting with Bill for years. True gentleman and great guide as well. http://www.silvercloudranch.net/Frame-3.html

Fat White Boy · April 11, 2010, 12:48 AM

Not meaning to rub it in, BUT...Well, maybe a little... I just picked up 50 pounds of Swiss Sausage, 20 pounds of loins/backstraps and about 40-50 pounds of trimmings from the guy who processed the two pigs we got last week. I will make breakfast sausage, Italian and hot links out of the trimmings. Good eats on the grill!

TXGunNut · April 11, 2010, 01:00 AM

FWB, buy a meat grinder and learn how to package wild game! 'Net is full of good sausage recipes and tips. You'll pay for the equipment in 2 critters or less. I can bone out critters in the class of your pics in under two hours, all it takes is a good knife or two. Grinding sausage and adding spices is a wonderful adventure and you'll soon find a "signature" blend or two. When you DIY, you control the quality!

Fat White Boy · April 11, 2010, 11:55 PM

I already have all that. The Swiss sausage the man in King City makes is famous in the area. I do own a grinder/stuffer and I do make my own sausage. My wife likes my breakfast sausage, my son likes my hot links and I like a couple of others that I make. That's why I had everything but the loins and ribs deboned and packed in 5 pound bags. I will mix it with the same amount of commercial pork to make sausage...Good stuff!

TXGunNut · April 17, 2010, 09:53 AM

Not familiar with Swiss sausage. Care to enlighten us?
Trip this weekend got cancelled due to heavy-duty storms in TX panhandle so main ingredient still on the hoof, for now.

Fat White Boy · April 17, 2010, 05:04 PM

The man's name is Leno Maninni in King City, Cal. He processes most of the pigs taken by the guide service we use, Nessen Schmidt Guide Service. Leno mixes the wild pork with an equal amount of store bought pork. The wild pork is lean so he adds the store bought for juice.

It has Garlic, salt, pepper, red wine and a couple of other spices, I didn't see when he made the mix. He uses natural casings, making 4-5 oz links. He won't hand out the recipe and I didn't ask, out of respect. Leno refuses to go commercial with it despite numerous requests from local stores. I tasted it about 20 years ago when I first hunted with Nessen. I didn't use him for a few years, two years ago, I started going with him again. I was more than pleased when I saw Leno...

TXGunNut · April 17, 2010, 08:03 PM

Thanks, FWB. Sounds like you found one of life's little treasures.

rdoggsilva · April 18, 2010, 12:18 AM

Pig hunting is the only thing I miss about California. Use to do alot of it on the central coast. Here in Utah they are few and far between.

April 8, 2010, 01:31 AM	#3
Scorch Senior Member Join Date: February 13, 2006 Location: Washington state Posts: 15,248	FWB, you did good! King City is the right place! I think I should come visit right around suppertime sometime soon! Just one question: how come you made your son haul out the bigger one? __________________ Never try to educate someone who resists knowledge at all costs. But what do I know? Summit Arms Services

April 8, 2010, 04:11 PM	#6
GunsAreGood Senior Member Join Date: February 13, 2010 Posts: 300	Very nice haul. I need to get out and fill my pig tag before it expires in June I believe. Once again very nice and good work. __________________ From my cold dead hands If guns are outlawed only outlaws will have guns

April 10, 2010, 09:05 PM	#8
TXGunNut Senior Member Join Date: January 16, 2010 Location: If you have to ask... Posts: 2,860	My brother and I are going next weekend. Annual Feb hunt was cancelled due to snow. Been hunting with Bill for years. True gentleman and great guide as well. http://www.silvercloudranch.net/Frame-3.html __________________ Life Member NRA, TSRA Smokeless powder is a passing fad! -Steve Garbe I hate rude behavior in a man. I won't tolerate it. -Woodrow F. Call Lonesome Dove My favorite recipes start out with a handful of used wheelweights.

April 11, 2010, 01:00 AM	#10
TXGunNut Senior Member Join Date: January 16, 2010 Location: If you have to ask... Posts: 2,860	FWB, buy a meat grinder and learn how to package wild game! 'Net is full of good sausage recipes and tips. You'll pay for the equipment in 2 critters or less. I can bone out critters in the class of your pics in under two hours, all it takes is a good knife or two. Grinding sausage and adding spices is a wonderful adventure and you'll soon find a "signature" blend or two. When you DIY, you control the quality! __________________ Life Member NRA, TSRA Smokeless powder is a passing fad! -Steve Garbe I hate rude behavior in a man. I won't tolerate it. -Woodrow F. Call Lonesome Dove My favorite recipes start out with a handful of used wheelweights.

April 17, 2010, 09:53 AM	#12
TXGunNut Senior Member Join Date: January 16, 2010 Location: If you have to ask... Posts: 2,860	Not familiar with Swiss sausage. Care to enlighten us? Trip this weekend got cancelled due to heavy-duty storms in TX panhandle so main ingredient still on the hoof, for now. __________________ Life Member NRA, TSRA Smokeless powder is a passing fad! -Steve Garbe I hate rude behavior in a man. I won't tolerate it. -Woodrow F. Call Lonesome Dove My favorite recipes start out with a handful of used wheelweights.

April 7, 2010, 09:42 PM	#2
hogdogs Staff In Memoriam Join Date: October 31, 2007 Location: Western Florida panhandle Posts: 11,069	Nice to see ya'll both got one! Both might be a good bit under 200# but that makes them both better eatin' hogs anyway... The distance of the carry to the truck adds pounds every step... When the carry is over 2 miles, a 60 pounder on the hook was a 400 pounder on the shoulders... Brent

April 8, 2010, 11:23 AM	#4
Fat White Boy Senior Member Join Date: March 18, 2005 Posts: 1,276	The picture is deceiving. Actually, when we first saw them, we thought they were smaller but when we got up to them, they were bigger than they looked. And once again, the photo angle makes one look larger than the other. We were lucky, they were standing by a fence line and there was a trail we could get the truck on to get them. We used Nessen Schmidt Guide service. He has access to 100,000 acres of cattle ranches.

April 8, 2010, 12:21 PM	#5
taylorce1 Senior Member Join Date: November 18, 2005 Location: On the Santa Fe Trail Posts: 8,242	Love to shoot some more pigs again. Just not too many in Colorado unless I go shoot my brothers! Nice job, like the .270 Win for pigs, that is what I used on my last pig shoot.

April 8, 2010, 10:52 PM	#7
Fat White Boy Senior Member Join Date: March 18, 2005 Posts: 1,276	I have used that .270 to take 5 or 6 pigs. Even with 130gr bullets, it is very effective. This hunt was in a lead-free zone so we used Barnes X bullets. The guide doesn't like solid copper bullets. He says unless they hit bone, they just punch holes. In this case, he was right. Both shots were through and through. Fortunately, they were well placed, so the pigs went down right away.

April 11, 2010, 12:48 AM	#9
Fat White Boy Senior Member Join Date: March 18, 2005 Posts: 1,276	Not meaning to rub it in, BUT...Well, maybe a little... I just picked up 50 pounds of Swiss Sausage, 20 pounds of loins/backstraps and about 40-50 pounds of trimmings from the guy who processed the two pigs we got last week. I will make breakfast sausage, Italian and hot links out of the trimmings. Good eats on the grill!

April 11, 2010, 11:55 PM	#11
Fat White Boy Senior Member Join Date: March 18, 2005 Posts: 1,276	I already have all that. The Swiss sausage the man in King City makes is famous in the area. I do own a grinder/stuffer and I do make my own sausage. My wife likes my breakfast sausage, my son likes my hot links and I like a couple of others that I make. That's why I had everything but the loins and ribs deboned and packed in 5 pound bags. I will mix it with the same amount of commercial pork to make sausage...Good stuff!

April 17, 2010, 05:04 PM	#13
Fat White Boy Senior Member Join Date: March 18, 2005 Posts: 1,276	The man's name is Leno Maninni in King City, Cal. He processes most of the pigs taken by the guide service we use, Nessen Schmidt Guide Service. Leno mixes the wild pork with an equal amount of store bought pork. The wild pork is lean so he adds the store bought for juice. It has Garlic, salt, pepper, red wine and a couple of other spices, I didn't see when he made the mix. He uses natural casings, making 4-5 oz links. He won't hand out the recipe and I didn't ask, out of respect. Leno refuses to go commercial with it despite numerous requests from local stores. I tasted it about 20 years ago when I first hunted with Nessen. I didn't use him for a few years, two years ago, I started going with him again. I was more than pleased when I saw Leno... Last edited by Fat White Boy; April 17, 2010 at 10:22 PM.

April 17, 2010, 08:03 PM	#14
TXGunNut Senior Member Join Date: January 16, 2010 Location: If you have to ask... Posts: 2,860	Thanks, FWB. Sounds like you found one of life's little treasures. __________________ Life Member NRA, TSRA Smokeless powder is a passing fad! -Steve Garbe I hate rude behavior in a man. I won't tolerate it. -Woodrow F. Call Lonesome Dove My favorite recipes start out with a handful of used wheelweights.

April 18, 2010, 12:18 AM	#15
rdoggsilva Member Join Date: May 28, 2008 Location: Utah Posts: 44	Pig hunting is the only thing I miss about California. Use to do alot of it on the central coast. Here in Utah they are few and far between. __________________ John Steinbeck: Don't pick a fight with an old man. If he's too old to fight, he'll just kill you.