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Tell Me About Hog Hunting...
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<blockquote data-quote="30-338" data-source="post: 378598" data-attributes="member: 10349"><p><strong>taste of the meat and ...</strong></p><p></p><p></p><p></p><p>It depends on a lot of variables. My ranch owner friend swears that "store bought" pork tastes anemic to him because he has been eating wild for so long. But I have had a few that were a little bit "gamey" tasting. A big boar I shot was that way. Size, sex, condition, what they have been eating for food ( I find that hogs in the barley or eating acorns in the fall taste better) all affect the taste. Hogs eating sage or brush will tend to reflect that taste a little. You must also balance the need to thoroughly cook without overcooking. We get regular warnings about tricinosis in the pamphlets.</p><p> Maybe that's why I mostly do sausage. Also I am not a skilled cook, so that affects my decision...sausages are easy. I have put the med. spice Italian in a spaghetti sauce I make and that is a nice addition IMHO.</p><p> Usually a nice eatin' pig is a sow or boar about 125# to maybe 175#...my experience. And then there is the desire to shoot a big tusker to hang on the wall...Anyway, it is a whole lot of excitement. Use stout bullets whatever caliber you decide...some have shields of cartilage in the front covering them and I have seen em pretty thick. I know a lot of guys have killed em with just about every caliber, but my opinion is that the .270 is the place to start (perhaps a bit smaller but with stout bullets like the Barnes TSX ) Anyway, it is really fun and I bet you like it a bunch..betcha can't just kill one!</p></blockquote><p></p>
[QUOTE="30-338, post: 378598, member: 10349"] [b]taste of the meat and ...[/b] It depends on a lot of variables. My ranch owner friend swears that "store bought" pork tastes anemic to him because he has been eating wild for so long. But I have had a few that were a little bit "gamey" tasting. A big boar I shot was that way. Size, sex, condition, what they have been eating for food ( I find that hogs in the barley or eating acorns in the fall taste better) all affect the taste. Hogs eating sage or brush will tend to reflect that taste a little. You must also balance the need to thoroughly cook without overcooking. We get regular warnings about tricinosis in the pamphlets. Maybe that's why I mostly do sausage. Also I am not a skilled cook, so that affects my decision...sausages are easy. I have put the med. spice Italian in a spaghetti sauce I make and that is a nice addition IMHO. Usually a nice eatin' pig is a sow or boar about 125# to maybe 175#...my experience. And then there is the desire to shoot a big tusker to hang on the wall...Anyway, it is a whole lot of excitement. Use stout bullets whatever caliber you decide...some have shields of cartilage in the front covering them and I have seen em pretty thick. I know a lot of guys have killed em with just about every caliber, but my opinion is that the .270 is the place to start (perhaps a bit smaller but with stout bullets like the Barnes TSX ) Anyway, it is really fun and I bet you like it a bunch..betcha can't just kill one! [/QUOTE]
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