Questions for the hog hunters?

I usually kill about 2 a year with my bow while deer hunting, and use the meat to add to the deer meat and make sausage.Pure deer sausage is good,but I have found it to be a little too dry to eat without adding the pork meat to it, I only use sows for the sausage.

I try to make sure they don't go much over a hundred lbs, just because they are easier to mess with when they that size. But in my opinion, the pork meat tastes the same on a large sow or a small sow. It is the boar hogs that are completely inedible as far as I am concerned.

The largest one I killed was a boar back in the days when I was full of fire and vinegar, that weighed 275 lbs. I shot it while bowhunting and hit the femoral artery that runs under the backbone. The hog ran less then 40 yards and piled up.

It took a ton of work to get him out, dress him, cut him up, and then when we tried to eat him, he tasted so strong I had to throw him out. That was the day I found out first hand that boars are inedible.

But here is a trick you can use with some of the younger boars. When you get to home or camp, you can cut off a small piece of hog meat and fry it up. If it stinks up the house, throw the hog away. But if it doesn't have a bad odor, it will be edible, and you can keep the hog and eat it.

I hunt in Louisiana , and the hogs are so plentiful, they are ruining the deer hunting, just as they did this weekend for me. I hate hogs!

I've had plenty of shots at big hogs, but I hunt for meat and big hogs don't have a good taste, I try to keep my kills under 100 pounds. Some of the best eaters I've taken were 80 pounders. Big hogs have a strong taste, the only smokehouse in town will not take sides from any hog over 75 pounds because they guarantee their cures. A 75 pound side probably came from a 250 pound hog.

I've shot them with everything from 45 Colt single action, 44 magnum single action, 38-55 rifle, 30-30 rifle, 7.62x39 Bolt Action rifle, even an SKS in the same caliber. 308, 7.5x55, 30-06, 12 gauge slug, 20 gauge slug, 7.62x54R, even 223. When hit right, hogs aren't hard to kill, but hit them wrong and you've got trouble.

I've taken hogs up to 400lbs but would never eat a bore, sows 80-150lb range taste the best. You can shoot them with almost any gun but I like a 30/30, it makes a good brush gun. I hunt Florida, Georgia and Alabama, all have plenty of hog to go around. They suck to clean because they sink so bad.

When visiting north Florida I hunt them with my brother..... I have used a Ruger Mini 14 ranch rifle and also a Ruger Mini 30 ranch rifles.... I only take the smaller hogs because I don't want the extra work of trying to move a huge amount of meat, lots of gutting, etc..... Taste?... I have noted the smaller hogs have a better flavor so I stick with smaller pigs......

Favorite Gun / ammo?.... Ruger Mini 30 with SP ammo.....

I've taken a 200lb pound hog,but the 50 pounders are real tasty not the large 100+ ones.IV only killed hogs with my mossberg maverick 88 20 gauge shotgun and winchester super x rifled slugs,they knock them flat. I'm hunting south TX.

The largest hog I killed was about 210ish. My 7mm-08 doubles as a hog gun with 140 gr SP Core Lokts. I live in Georgia, one of the states that is completely overrun with them.

I've taken hog from around 110 lbs up to 200 lbs, as I go for meat pigs. As tempting as the "big boars" are to shoot at when in the sights, the meat pigs simply taste great and I've heard the 300 lb plus pigs are only good for sausage. I've eaten pigs my brother have taken in the 80-90 lb range and they are delicious as well.

I personally have taken pig with a custom rifle on a Mauser action in .284 Win (my grandad's rifle) and with a different custom rifle on a Mauser action in .280 Remington (my dad's first rifle). I've had shots from 30 yards on up, with my farthest being first shot at 150 yards but shot low making the pig run and by the time it stopped it was a good 220 yard shot. I had the pig version of "buck fever" for the first shot but I had steadied up for the second and nailed it right on.

I've seen pigs taken with .300 Win Mags by my dad and one of my brothers at similar ranges, about 30 to 200 yards. I own a Stevens 200 in .300 Win Mag that I consider my main gun for pig, but there are better options for a dedicated pig gun. Plenty of great options, as meat pigs don't require a whole lot of knockdown. Anything .243 on up should do the trick, and going "too big" isn't a bad thing in case you can't resist shooting a big boar.

As far as big game goes, I consider pig meat to be the tastiest and best there is.

I've only hunted Central California private land pigs (successfully, at least - my public land hunts in Southern California have gone empty handed).

I'm not much of a hog hunter.

However, my dad shot a 350 lb hog with his .50 caliber muzzle-loader (not sure what type of sabots he used). It was taken in Michigan.

It tasted O.K., but had a strong flavor and it wasn't my favorite thing to eat.

I have killed 2 hogs one was about 110 lbs and the other about 50. They overrun Texas so badly, people pay you to hunt/trap them. Both I shot were pretty good( pretty muck like standard pork from the store) I use my marlin x7 in .270 with 150 gr. Remington's

it is so which you don't get your hands bloody. I positioned on surgical gloved to bathe deer, dove, and geese too. And, to artwork on my lawnmower. further: The an infection happens in basic terms via ingesting uncooked or undercooked meat containing Trichinella worms. The gloves are a precaution against unintentional ingestion of blood or different tissue that could ensue from cleansing a hog with your bare hands. The worms can ensue interior the beef of any wild or enjoyed ones animal. a approaches greater handy to maintain your hands sparkling than to fullyyt sparkling off the blood and guts later on.