Bar-B-Que Anyone ?

[Pete44ru]

Wade Seago, of Samson, AL popped this 820lb (weighed) feral hog that appeared on his front lawn.

He said it had no ear tags/brands/etc, so he used his unspecified .38cal handgun (3 shots) to put it down.

Alabama state law allows unlimited feral hog killing on private land, so I'm guessin' he'll be all set for pork for the next year or so.


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[Blaine]

I'm ignorant on wild hogs, so I have to ask: Wouldn't that one be a might stinky and tough?

[Bronco]

I forget where I read an article about this. Anyway it read that he was having the head and shoulders mounted for the wall and the rest was going out onto a friends land.

[Rusty]

I read somewhere that the guy messed around so long taking pictures and what not that the meat spoiled.

[FWiedner]

That... is a big ol' hog.

Some feral boars smell so bad that unless a trophy is desired, many hunters will just leave them where they fall. I've been on a night hunt where I sat on a tripod stand in the pitch black and been able to smell a boar coming in. Imagine a really strong urine odor with just a hint of garlic.

The thing with hogs (like any pork) is that once they've been killed you've got to get them cleaned and cool the meat down, because they'll spoil pretty quick.

[Nate Kiowa Jones]

I'm ignorant on wild hogs, so I have to ask: Wouldn't that one be a might stinky and tough?

The sexually mature male boars are generally musky and make for poor eats. The sows are the best to eat. I prefer a 75 to 100 pound sow over venison any day.
I grew up in SE Texas, the Big Thicket area. In the 50's and sixties we trapped them, castrate the males, then feed them out for about 4 to 6 weeks. Once you do that the meat is much better. We kept them until the weather was cool enough to butcher outside. After gutting them we always scalded them with hot water to loosen the hair so it could be scraped off. The skin with the fat and flesh underneath, and the pork belly that wasn't made to bacon was removed and cut up into small 1" pieces then rendered out outside in a big cauldron over an open wood fire for the lard and cajun style cracklins.
One of the things my mom did was a few days before we butchered she saved the soapy dish washing and washing machine water and it was feed to the hogs in the troughs to give them diarrhea. It cleaned them out well. She did that to make cleaning the intestines easier. They were saved for sausage casings.

It is my understanding that the Argentine gauchos on roundup on the pantaneira would run them down and rope them, castrate the males and earmarked them by cutting notches in their ear. Then they turn them loose for next years camp meat.

[piller]

I am not any sort of expert. What little I do know falls right in with the advice from above. A wild one in my yard would have me a might concerned. If truly wild, that one could cause a lot of trouble up to and including harming people and pets.

[gcs]

Steve has it right... that ain't no eating hog! big though, and shot with a 38 hand gun!, which everyone knows is barely gun enough for snakes and bunnies....

[1894c]

OINK...that's one really big pig... :O

[M. M. Wright]

Steve's got it right. I spent some years in SE Texas down on the Sabine River bottoms. My friends who lived there got me into their way of trapping the hogs and castrating the boars then feeding them out for good eating.

I remember here in Oklahoma back during free range times the wild hogs had wattles. Never see them any more. Wondering what happened to them.

[rodeo kid]

That there is a might large piggy. God Bless.

[Bill in Oregon]

Steve, thanks for sharing those memories. Sounds like a passage right out of one of the Foxfire books.