hogzilla hogschmilla

[GoodOlBoy]

http://www.fieldandstream.com/fieldstream/photogallery/article/0,13355,1593052,00.html

the king is dead long live the king. . . . . erm who is dead. . . .

GoodOlBoy

[Tennessee Elkman]

Apparently, Georgia has gone "HOG WILD"! When's that movie coming out? This Friday?:p

[Classicvette63]

That's a lot of bacon. But let me get this straight. Porky Pig is standing in someones yard. Some guy asks if said yard owner would like the thing shot. Landowner agrees. Guy goes to his house, gets a gun, walks back over to it and shoots it. How is that at all hunting related to be in Field and Stream or in the "record books"? Second, I can't believe there is a "record book" for such an animal. :rolleyes: I guess when money plays a part, anything is possible. I liked it better when the big money in hunting was the bar tab on Saturday night before Mondays opener.;)

[skeet]

I'm kinda with you on this one. And who should really care about this? Good grief. It's just a hog. And when they get that big they really aren't always that good to eat. They get tough and rank! I know. I have raised enough hogs. Heck now days ya can't even get a real porkchop in a store. All they raise anymore is them little ol' shoats that they sell. A hog is supposed to be 375-425 lb when ya do him up into chops, bacon, sausage, roasts and HAM!! OH and that stuff that they tell us is so bad for ya....hog grease rendered fat..ya know...LARD!!:D :eek:

[GoodOlBoy]

Well lilred I hate ta haft ta not disagree with you an classic but I will. . . . . . (think about it a minute)

I think we should grind the whole kit an caboodle up inta sausage. I am talkin hair hide an all.

Add a little muscadine jelly, some homemade biscuts n gravy. . . . . dangit now I'm hungery.

GoodOlBoy

[M.T. Pockets]

I grew up raising cattle & hogs, I remember the big old boars would get shipped to a special packing plant where they made them into pepperoni. This fella would be pretty tough.

Skeet, I can get you some good pork. I've got some buddies here that raise Berkshires and they still have the marbling in them like hogs used to years ago. They're full of cholesterol but they're goooood. They sell them to a meat packer in Japan, I guess they like them this way.

[skeet]

There are a few people who remember what a hog is supposed to be when ya take him to the butcher..er do it yerself!!. Lotta work to do it yerself but it's worth it! Sugar curing your own ham..doing up sausage and makin scrapple. An when ya do the lard ya get all them cracklins. You need to have a real good salt shaker handy for doing the cracklins!! We raised Berkshires and others. Only thing I didn't like doin was cuttin the young boars. Oh an I really didn't like killin 'em. After they were dead I didn't have any problems. Didn't like killin chickens neither!

[Lilred]

Well I tell ya...that there is a big pig...wild er not.

That would be a 3 day job fer 4 people to butcher I'll give it that.
IF they butchered it right. Last few pigs I butchered...I bought young pigs..weighed about 150 lbs. I fed him corn fer 2 weeks and that was that. There was plenty of meat on that hog to last me the summer and it was alot easier to handle than a 400lber fulla fat and heavy bone.
They were even easy enough to handle to where you could scald em. Now THAT'S a job...whew..I aint gittin hungry...I'm gittin tired...lol
:rolleyes:

[Mil Dot]

That's a big pig!

Classic, I don't know how the pig hunting works in Georgia, but I've been to South Texas and it can be interesting and entertaining + fill the freezer. Like all hunting, some operations are point and shoot, while others you're out busting brush. Some of the animals down there are wild domestic, some are cross with russians, all run through the nastiest, thorny brush they can find.
If you are looking to consume these guys, shoot something in the 150 and under range over that they get a little tough.

I'm heading down to a ranch just south of Dallas next week for a couple of days of hog hunting, it's kind of nice to have a hunt in traditionally the off season, no license necessary. This is the first time I've been to this ranch so we'll see how it goes. If a 1200lb hog lumbers out of the brush, I'll drop you a line when the brauts will be done and you can check out the front end loader with the latest record on it!

Mil Dot

[Dan Morris]

Mil, have a good trip.
Dan