View Full Version : Hog hunting, Central Florida, late June?

Dave R
April 29, 2006, 09:25 PM
I'll be visiting central FL (Orlando area) in late June, early July. It would be nice to get a 1-day hog hunt in. It would be me, and maybe 1-2 of my Brothers-in-Law. Are there any guides available for hogs that time of year, and in that area, that you could recommend?

April 29, 2006, 10:15 PM
They are all going on vacation up north to cool off.

April 30, 2006, 04:01 PM
i went to a place down in okechobee(sp?) and shot one hog and killed another with a knife. i had a blast. im not sure if how far it is from orlando but its called outwest farms. www.outwestfarms.com

April 30, 2006, 09:04 PM
Several good outfitters in the area. I have not used any, so I won't make any recommendations, but there are plenty to choose from nearby.

Check over at www.texasboars.com for recommendations.

Dave R
April 30, 2006, 10:59 PM
Thanks for the tips. Demented, that place in Okechobee looks about right. No, its not 'too' far away. Maybe 3 hours.

Whiskey, I lurked over on Texasboars for a while, but didn't see any Florida info. Are you sure those Texans know about hunting in Florida?

If you don't mind providing some names, I don't necessarily need recommendations. Shopping is half the fun...

May 1, 2006, 01:34 AM
Just out of curiosity, but do the boars taste much like regular pork?

Wild Bill Bucks
May 2, 2006, 09:46 AM
Wild hog has a flavor all it's own. It is delicious when properly prepared.
I do not eat the Boars. The little pigs( under 100 lbs) are the absolute best,
and the bigger sows ( 300 to 400lbs) can be prepared to taste good as well.
People tell me they can fix the boars to taste good, but so far I haven't eaten any that I cared for.
I don't hunt pig for the trophy, so generally I won't shoot the larger pigs, unless I am trying to rid a piece of property of them.
The smaller pigs are much better eating, and several of them can be frozen, without taking up a lot of space in the freezer.
After soaking them in salt water and lemon juice for 24 hours, they can be frozen with the marination sauce, and when you thaw them out, they are ready for the smoker. YUM YUM:)

Fat White Boy
May 2, 2006, 11:09 PM
I generally try to shoot them under 200 pounds. I used to butcher them, getting hams, roasts, chops etc. Now I just save the loins and get the rest ground up into sausage. I prefer Polish and Italian with a little made into breakfast. I have a stuffer so I make my own links...Mmmmmm- Good stuff...