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<blockquote data-quote="sierrastalker" data-source="post: 2982466" data-attributes="member: 125664"><p>Or you might find more pigs feeding on them. I once shot a sow (around 150-175lbs) in a huge sounder of probably 35 that were eating a dead horse. She stumbled about 5 yards and flopped over. Half of the rest of them scattered, but a couple walked right over to her and started in trying to eat her right on the spot, not 30 seconds after I had fired. I had to walk down there and run em off so they wouldn't eat my pig! They were so keyed up on eating with that horse carcass there they didn't even care about me shooting.</p><p></p><p>As far as are they fit to eat? My largest was a sow that was almost 350 lbs and she was the most delicious. She also had a layer of fat like I'd never seen and haven't since. I made some bacon from her belly...it was definitely lean but it more than passed for bacon. It was after a really wet year and a huge acorn crop. The only one I've shot that was funky tasting was that same sow I shot over the horse carcass. She was still great in sausage but any of the meat I got from her that wasn't heavily seasoned definitely had a strong aftertaste like I've never had in any other pig. </p><p></p><p>I eat all of em that I shoot, but I know guys that go out to clear em from ag land and there's literally no way they could handle all the meat they shoot. It's just something different when you're trying to eradicate them or even just control the population. When the do keep the meat they use the gutless method and are incredibly fast at taking pigs apart, but not exactly getting every scrap of meat. There's just too many pigs!</p></blockquote><p></p>
[QUOTE="sierrastalker, post: 2982466, member: 125664"] Or you might find more pigs feeding on them. I once shot a sow (around 150-175lbs) in a huge sounder of probably 35 that were eating a dead horse. She stumbled about 5 yards and flopped over. Half of the rest of them scattered, but a couple walked right over to her and started in trying to eat her right on the spot, not 30 seconds after I had fired. I had to walk down there and run em off so they wouldn't eat my pig! They were so keyed up on eating with that horse carcass there they didn't even care about me shooting. As far as are they fit to eat? My largest was a sow that was almost 350 lbs and she was the most delicious. She also had a layer of fat like I'd never seen and haven't since. I made some bacon from her belly...it was definitely lean but it more than passed for bacon. It was after a really wet year and a huge acorn crop. The only one I've shot that was funky tasting was that same sow I shot over the horse carcass. She was still great in sausage but any of the meat I got from her that wasn't heavily seasoned definitely had a strong aftertaste like I've never had in any other pig. I eat all of em that I shoot, but I know guys that go out to clear em from ag land and there's literally no way they could handle all the meat they shoot. It's just something different when you're trying to eradicate them or even just control the population. When the do keep the meat they use the gutless method and are incredibly fast at taking pigs apart, but not exactly getting every scrap of meat. There's just too many pigs! [/QUOTE]
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