The Down Range Forum
Member Section => Down Range Cafe => Topic started by: twyacht on April 21, 2009, 08:18:27 PM
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Hogs getting kinda cocky there Haz. (and a little close too)
http://www.chicagotribune.com/news/nationworld/sns-ap-odd-wild-hog-attack,0,4316582.story
Updated: 7 minutes ago
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Fla. officials say 200-pound wild hog attacks woman in the leg in her back yard
By Associated Press
8:01 PM CDT, April 21, 2009
ST. PETERSBURG, Fla. (AP) — Officials said a wild hog attacked a woman in the back yard of her home. St. Petersburg Fire & Rescue reported that a 26-year-old woman was told there was a pig in her back yard Monday afternoon. When she went outside to investigate, the 200-pound animal charged her, cutting the back of her left leg.
Rescuers were able to treat the woman for her injury at the scene. An animal control officer lassoed the hog and transported it to the Pinellas County Animal Control Office for rabies testing.
I say its pig pickin time!
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Yeah I saw this in the news yesterday. It's about 20 blocks south of me!
Speaking of which, I gots no pig in the freezer!
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Speaking of which, I gots no pig in the freezer!
Yet ;)
hehe
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Yet ;)
hehe
You got that one right! ;)
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How big to the pigs get there?
around here they average 150 ish.
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200 is not rare and 250s can be found.
Avg probably around 180
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If you need a posse Haz, I'm only about 8 hours away, and my .270 hasn't had a good workout in a while, plus I'll bring cat nip. (for the cat not you, my days of dealing with "herbal medicine" are long past)
FQ13
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Haz, do you do the meat processing yourself?
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Haz, do you do the meat processing yourself?
Where I go they skin, gut and quarter. I process after that. But it is no big deal, I could do the whole thing myself.
I have a GREAT 'how to' vid on skinning and processing (field to freezer) from the Kentucky Outdoors site (I'm sure you KY boys know Farmer).
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Where I go they skin, gut and quarter. I process after that. But it is no big deal, I could do the whole thing myself.
I have a GREAT 'how to' vid on skinning and processing (field to freezer) from the Kentucky Outdoors site (I'm sure you KY boys know Farmer).
I've done deer and elk. What do you recommend as far as cuts,ground and no bacon with wild hogs?? "so I've heard" ???
I'm going to do a pig hunt in San Antonio next year"I hope". My brother lives there and says he's has some great spots. ;D
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I've done deer and elk. What do you recommend as far as cuts,ground and no bacon with wild hogs??
I'm going to do a pig hunt in San Antonio next year"I hope". My brother lives there and says he's has some great spots. ;D
Shooter,
It is much the same as deer (forget bacon). Find the muscle groups and separate there. Grind all of the extra bits and pieces (including any and all fat cause there is very little of it) in a course grind (makes good burgers and chilie). Of course discard the 'silver skin'.
Whenever you cook any of the roasts (or chops) you NEED lots of fat (use bacon to cover and if you can inject some) and cook long and low. (I often cook it on a bed of GOOD (not canned) saurkraut).
Ribs are good but I honestly usually just clean that off the bones and grind it.
Like any game it is DENSE, fat free meat and of course a MUCH better flavor (think 'super pig' tatse!).
Hope that helps.
Haz
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I think its tanker time. Haz i got chops waiting to be marinated and a BBq ready for ribs.
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I think its tanker time. Haz i got chops waiting to be marinated and a BBq ready for ribs.
CA - FL...LOOOOONG way for a BBQ!