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.308 for Hogs
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<blockquote data-quote="middleofnowhere" data-source="post: 2441176" data-attributes="member: 96793"><p>Old nasty stinking boars are still good eating. I took a dominant monster that was with a whole bunch of sows. The old guy stunk bad. He had been shot at least several times before me, he had a scared up broadhead and multiple bullets in his hide. This is SoCal, so not real hunters in the area. I ground the whole pig and made well over 120 pounds of chorizo. Friends and family said it was the best chorizo they ever had. I wet aged the meat in plastic bags on ice for 10 days before o ground it up. I used a 70 quart ice chest under the grinder to hold and mix the meat.</p></blockquote><p></p>
[QUOTE="middleofnowhere, post: 2441176, member: 96793"] Old nasty stinking boars are still good eating. I took a dominant monster that was with a whole bunch of sows. The old guy stunk bad. He had been shot at least several times before me, he had a scared up broadhead and multiple bullets in his hide. This is SoCal, so not real hunters in the area. I ground the whole pig and made well over 120 pounds of chorizo. Friends and family said it was the best chorizo they ever had. I wet aged the meat in plastic bags on ice for 10 days before o ground it up. I used a 70 quart ice chest under the grinder to hold and mix the meat. [/QUOTE]
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