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Anatomy of the Wild Hog
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<blockquote data-quote="Austin_Michael" data-source="post: 1528753" data-attributes="member: 29244"><p>My favorite spot on a hog is the ear or just behind the ear and here is why...</p><p></p><p>The natural pivot point on a hog is right behind its skull. When it bends down to feed it pivots just behind the ear. When it raises its head to look around that same point does not move. Its stationery.</p><p></p><p>Aiming at a point that moves very little is a huge bonus. Plus when you hit the ear or spinal column just behind it there is no chasing. They face plant.</p><p></p><p>I've killed more hogs with a 223 than anything else with that shot placement. However, if you run a little more horse power (300 SAUM) you can nearly decapitate them. </p><p></p><p>GRAPHIC IMAGE!</p><p></p><p>Shot entered 1/2 inch behind the ear hitting the spinal column. The first vertebrae is no longer found, it blew out the 4 inch exit hole. The hogs head was only held on by the skin and flesh of the lower neck and throat.</p><p></p><p>The best part about this shot placement is that it ruins zero meat. The back straps are untouched. The country ribs (front shoulder) and the rear hams are perfect.</p></blockquote><p></p>
[QUOTE="Austin_Michael, post: 1528753, member: 29244"] My favorite spot on a hog is the ear or just behind the ear and here is why... The natural pivot point on a hog is right behind its skull. When it bends down to feed it pivots just behind the ear. When it raises its head to look around that same point does not move. Its stationery. Aiming at a point that moves very little is a huge bonus. Plus when you hit the ear or spinal column just behind it there is no chasing. They face plant. I've killed more hogs with a 223 than anything else with that shot placement. However, if you run a little more horse power (300 SAUM) you can nearly decapitate them. GRAPHIC IMAGE! Shot entered 1/2 inch behind the ear hitting the spinal column. The first vertebrae is no longer found, it blew out the 4 inch exit hole. The hogs head was only held on by the skin and flesh of the lower neck and throat. The best part about this shot placement is that it ruins zero meat. The back straps are untouched. The country ribs (front shoulder) and the rear hams are perfect. [/QUOTE]
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