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Hunting
Hog Hunting
Meat quality: shot at distance vs. trapped and shot
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<blockquote data-quote="J E Custom" data-source="post: 1970945" data-attributes="member: 2736"><p>The reason that farmers hang their hogs up by their hocks and cut their throats with there hearts still beating, is to get as much of the blood out as possible for best quality. Sounds cruel, but effective. This is a little more difficult with wild hogs so extra care and proper dispatching becomes more important.</p><p></p><p>Besides what they eat, blood and Adrenalin also contribute to the lack of quality if not minimized.</p><p>For thinning or managing, almost any hog should be fair game, but for eating careful selection of what you take will improve the quality.</p><p></p><p>And besides all Of these things, prompt processing and cooling are a must in order to get the best quality from any game, in my opinion.</p><p></p><p>J E CUSTOM</p></blockquote><p></p>
[QUOTE="J E Custom, post: 1970945, member: 2736"] The reason that farmers hang their hogs up by their hocks and cut their throats with there hearts still beating, is to get as much of the blood out as possible for best quality. Sounds cruel, but effective. This is a little more difficult with wild hogs so extra care and proper dispatching becomes more important. Besides what they eat, blood and Adrenalin also contribute to the lack of quality if not minimized. For thinning or managing, almost any hog should be fair game, but for eating careful selection of what you take will improve the quality. And besides all Of these things, prompt processing and cooling are a must in order to get the best quality from any game, in my opinion. J E CUSTOM [/QUOTE]
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Meat quality: shot at distance vs. trapped and shot
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