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.308 for Hogs
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<blockquote data-quote="Peter Morton" data-source="post: 2442366" data-attributes="member: 115450"><p>There's a chef in Austin. Jesse Griffiths, that wrote a book on cooking wild hog, including boar. I've prepared enough hog now to feel like I don't need his advice, but I've stopped short of eating a 300lb boar. This comes from a trusted friend that went against the general rule of not eating a big boar. He said it made him sick and he could smell ANY pork for a year or more without his stomach flip-flopping. YMMV.</p></blockquote><p></p>
[QUOTE="Peter Morton, post: 2442366, member: 115450"] There's a chef in Austin. Jesse Griffiths, that wrote a book on cooking wild hog, including boar. I've prepared enough hog now to feel like I don't need his advice, but I've stopped short of eating a 300lb boar. This comes from a trusted friend that went against the general rule of not eating a big boar. He said it made him sick and he could smell ANY pork for a year or more without his stomach flip-flopping. YMMV. [/QUOTE]
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