Hornady SST Explodes on Javelina?

Discussion in 'West' started by ivanjunge, Feb 26, 2011.

  1. ivanjunge

    ivanjunge Member

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    I went on my first hunting trip last week and shot a Javelina in Arizona. Overall it was a great experience. I was using Hornady 300 WM 180gr SST bullets. My shot hit bone directly going in. It produced a great exit wound but left fragments of lead all over the meat.

    Is this normal?

    I found at least 25 pieces of small (about 1/8") little lead pancakes scattered though the meat. I even found a part of the red plastic ballistic tip, which was surprising.

    I thought the bullet was supposed to mushroom and come out in roughly one piece. Am I mistaken?
     
  2. peashooter

    peashooter Well-Known Member

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    How far was the shot?
     

  3. ivanjunge

    ivanjunge Member

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    211 yards
     
  4. Hntbambi

    Hntbambi Well-Known Member

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    I think you are thinking of the Interbond. It is a bonded bullet but it will shed some lead also on the way through a critter. Yep, it is common to find lead fragments throughout the carcass, depending on what it contacted. The only way to get around the lead is to use Barnes or other all copper bullets.
     
  5. eddybo

    eddybo Well-Known Member

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    I have never used that particular bullet on an animal. I have shot a bunch of stuff with the 162 SST and punched a bunch of paper with the A-maxs. The SST is supposed to have a mechanical lock from the cannalure. I have shot deer with the 162SST only rarely, but recall two off the top of my head, both were actually killed at short range. One whitetail doe at 185ish and a buck at 110 yards. The doe was shot through both shoulders with a quarter sized exit. The buck expired within 20 yards and left a great blood trail, but no exit. There was a lot of shrapnel in the buck, but not actually in the meat. All of the shrapnel came out with the contents of the chest cavity. I have never had a berger or horandy leave a lot of meat damage so long as your shooting lungs.
     
  6. ivanjunge

    ivanjunge Member

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    Makes sense. Thanks.
     
  7. meatyrem

    meatyrem Well-Known Member

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    Ivanjunge, are you using the meat for anything? We shot javelina in Texas, and for three days coyotes not even the buzzards would touch it. Were you just caping it out to mount? Cuz I didn't know anyone to eat them.
     
  8. ivanjunge

    ivanjunge Member

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    I am going to eat it for sure. Yes, I've heard that many people don't. I'm a pretty good cook though and I will make it work.

    I stripped ALL the silver skin, fat and tendons off the meat on the day I shot it. After thawing it out I will do a 4-day sea salt water brine, switching the brine every day.

    Then I'll marinade it.

    Some of the first dishes will be a javelina korma (Indian food) and some pulled-javelina green chile.
     
  9. peashooter

    peashooter Well-Known Member

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    I have used the SST from a 300 WSM at 3025 fps muzzle velocity and it seems to come apart at the ranges of 150 yards or less . I had no exit wounds on the hogs and deer I shot with it at these close ranges. If the ranges extended beyond 150 they held together better and would exit. The SST is not a bonded bullet and will disintegrate with the higher velocities.
     
  10. ivanjunge

    ivanjunge Member

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    Recipe for 2 lbs. of Javelina:

    Game taste removal:
    In the refrigerator soak the meat in a salt water brine for 1 day. Drain. Soak the meat in a sugar water brine for 1 day. Drain. Soak the meat in a salt water brine for another day. Drain. At this point the water no longer turns red, just light pink.

    Marinade javelina for a day in:
    Soy sauce, sugar, molasses, vinegar, a little water, chopped garlic, 5 drops of liquid smoke, cumin powder.

    Add javelina and marinade to crock pot. Add some water to cover the meat. Cook on low for 10 hours. Take meat out. Take 3/4 of the remaining juice out, leaving 1/4 in the crock pot. You don't want it to be too sugary/salty/spicey. Add this in later to taste for more flavor.

    On the grill fire-roast 2 large poblanos, 3 anchos, (jalepeños if you want... I was not going too hot. I also de-seeded the peppers). Let cool. Peel the black skin off. Chop into bite sized pieces.

    Dice a yellow onion. Sauté it in oil on the stove. Pre-Mix a little water and arrowroot (or flour) and mix it in while on the heat to make a thick sauce.

    Pull the large pieces of javelina apart with a fork making bite sized pieces.

    Add to the crock pot: the javelina, the onion mixture, 12 ounces pureed tomatillos (I went with the canned version because the ones in the store looked terrible), the chopped peppers, chopped cilantro to taste, a little bit of chicken bullion and some water.

    Stir and cook in crock pot until heated thoroughly.

    It's really good!