One of yesterday's hogs.....

bswiv · February 1, 2009, 05:20 PM

Spent yesterday on the lease of a club a friend belongs to over on the Suwannee. For some reason the guys in the club don't shoot the hogs. And from what I saw in the the two we got yesterday they are missing some FINE eating. The lease has 4 peanut fields on it along with a couple of farms adjacent that also farm peanuts. Nice fat hogs.............

So with the deer season over they let us low lives that will shoot hogs come onto the lease and help keep the hog population on check.

Both of them were slipped up on in the thick stuff and succumed to 000 buck. The one my brother in law shot was at only a few yards. He was working VERY slowly through some brush when he heard what he said was a "strange" sound. And it was close....................

It took a few minutes to slip up close enough to the noise to see what was making it. Turned out to be a hog next to a big log............snoring! Needless to say he got a rude awakening.

The one in the pictures was done the easy way. Scott was on his hands and knees trying to see a couple he had been trailing for a while in some more thick stuff when this guy appeared from a different direction. Rolled over on his side and shot it...........

LateNightFlight · February 1, 2009, 05:24 PM

Quote:

Turned out to be a hog next to a big log............snoring!

Bah-hahaha! That's awsome, and that's a hellva quiet stock!

Good hunting!

bwheasler · February 2, 2009, 07:45 PM

As a avid hog hunter I cannot say enough the all wild hogs should be shot on sight. Besides being fine eating they compete to much against native species. For ever 1 hog there is, is less habitat for 1 deer. So keep up the good work. Have BBQ.

fm2 · February 2, 2009, 08:37 PM

Nice work!

scramble · February 3, 2009, 04:03 PM

What is the best way to use the meat. Just like regular pork??

cheers
scramble

hogdogs · February 3, 2009, 04:30 PM

Scramble, The meat is good as it is usually. The off side is a boar that has been fighting for sows, he will have testosterone in his meat and an off taste. sow in season may also taste different. Usually it is tainted during butchering or simply spoiled from taking too long in too hot of a temp to do the work.
I know of one guy who singes off the hair and leaves the skin on and thus has less risk of dry cooked meat. wild hog have little fat so cooking MUST be stopped as soon as the meat reaches well done temp or it will begin to get tough and dry quick.
I insist on ye ol meat thermometer for wild pork as well as venison.
Brent

scramble · February 3, 2009, 04:33 PM

Thanks for the ideas. Leaving the skin on really sounds like a good idea!

kelley

hogdogs · February 3, 2009, 04:43 PM

My buddy uses the torch head on a hose that is used in roofing or ice removal.
It is a real fast skimming with flame then scrape with knife or whatever then repeat until it is smooth as a baby's bottom...
Brent

bswiv · February 3, 2009, 05:38 PM

Brent:

We were talking about trying to dehair one the other day. One of the guys started talking about scalding and scraping and then the other notes that if you don't get it hot enough it will not pull and that if you get it to hot it will set. I've heard the same stuff over the years and have always just skinned them.

Now you mention the burning off of the hair................sounds like a much easier approach.

Give some more spicific directions please. Want to try it on the next one but do not want to mess up the meat.

hogdogs · February 3, 2009, 05:42 PM

I will PM my NZ bud of another board to find the link to his directions. You can only scald a hog with guts as the water will start the cooking process in side. He burns the hair off ALL his hogs and basically what I posted is most of the details...

Once located I will post his link here...
Brent

bswiv · February 3, 2009, 06:45 PM

Thank you.....

butta9999 · February 4, 2009, 01:03 AM

thats a nice pig. Did you get a weight, and was there any tusk on it.

February 1, 2009, 05:20 PM	#1
bswiv Senior Member Join Date: June 4, 2006 Location: NE FL....... Posts: 1,081	One of yesterday's hogs..... Spent yesterday on the lease of a club a friend belongs to over on the Suwannee. For some reason the guys in the club don't shoot the hogs. And from what I saw in the the two we got yesterday they are missing some FINE eating. The lease has 4 peanut fields on it along with a couple of farms adjacent that also farm peanuts. Nice fat hogs............. So with the deer season over they let us low lives that will shoot hogs come onto the lease and help keep the hog population on check. Both of them were slipped up on in the thick stuff and succumed to 000 buck. The one my brother in law shot was at only a few yards. He was working VERY slowly through some brush when he heard what he said was a "strange" sound. And it was close.................... It took a few minutes to slip up close enough to the noise to see what was making it. Turned out to be a hog next to a big log............snoring! Needless to say he got a rude awakening. The one in the pictures was done the easy way. Scott was on his hands and knees trying to see a couple he had been trailing for a while in some more thick stuff when this guy appeared from a different direction. Rolled over on his side and shot it...........

February 2, 2009, 07:45 PM	#3
bwheasler Senior Member Join Date: January 22, 2009 Location: Indianapolis In Posts: 108	Keep shooting them As a avid hog hunter I cannot say enough the all wild hogs should be shot on sight. Besides being fine eating they compete to much against native species. For ever 1 hog there is, is less habitat for 1 deer. So keep up the good work. Have BBQ.

February 3, 2009, 04:03 PM	#5
scramble Junior Member Join Date: September 11, 2007 Location: Mary Esther Florida Posts: 7	The meat What is the best way to use the meat. Just like regular pork?? cheers scramble

February 3, 2009, 04:33 PM	#7
scramble Junior Member Join Date: September 11, 2007 Location: Mary Esther Florida Posts: 7	Thanks Thanks for the ideas. Leaving the skin on really sounds like a good idea! kelley

February 4, 2009, 01:03 AM	#12
butta9999 Senior Member Join Date: June 29, 2008 Location: Melbourne, Victoria, Australia Posts: 692	thats a nice pig. Did you get a weight, and was there any tusk on it. __________________ Knowledge is Power!

February 2, 2009, 08:37 PM	#4
fm2 Member Join Date: September 25, 2006 Location: Texas Posts: 47	Nice work!

February 3, 2009, 04:30 PM	#6
hogdogs Staff In Memoriam Join Date: October 31, 2007 Location: Western Florida panhandle Posts: 11,069	Scramble, The meat is good as it is usually. The off side is a boar that has been fighting for sows, he will have testosterone in his meat and an off taste. sow in season may also taste different. Usually it is tainted during butchering or simply spoiled from taking too long in too hot of a temp to do the work. I know of one guy who singes off the hair and leaves the skin on and thus has less risk of dry cooked meat. wild hog have little fat so cooking MUST be stopped as soon as the meat reaches well done temp or it will begin to get tough and dry quick. I insist on ye ol meat thermometer for wild pork as well as venison. Brent

February 3, 2009, 04:43 PM	#8
hogdogs Staff In Memoriam Join Date: October 31, 2007 Location: Western Florida panhandle Posts: 11,069	My buddy uses the torch head on a hose that is used in roofing or ice removal. It is a real fast skimming with flame then scrape with knife or whatever then repeat until it is smooth as a baby's bottom... Brent

February 3, 2009, 05:38 PM	#9
bswiv Senior Member Join Date: June 4, 2006 Location: NE FL....... Posts: 1,081	Brent: We were talking about trying to dehair one the other day. One of the guys started talking about scalding and scraping and then the other notes that if you don't get it hot enough it will not pull and that if you get it to hot it will set. I've heard the same stuff over the years and have always just skinned them. Now you mention the burning off of the hair................sounds like a much easier approach. Give some more spicific directions please. Want to try it on the next one but do not want to mess up the meat.

February 3, 2009, 05:42 PM	#10
hogdogs Staff In Memoriam Join Date: October 31, 2007 Location: Western Florida panhandle Posts: 11,069	I will PM my NZ bud of another board to find the link to his directions. You can only scald a hog with guts as the water will start the cooking process in side. He burns the hair off ALL his hogs and basically what I posted is most of the details... Once located I will post his link here... Brent

February 3, 2009, 06:45 PM	#11
bswiv Senior Member Join Date: June 4, 2006 Location: NE FL....... Posts: 1,081	Thank you.....