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  #1  
Old 12-12-2011, 08:11 AM
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varmits!


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We have some big ugly varmits on our hunting lease. Guess what was hanging around when I got there on Friday night.....
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Old 12-12-2011, 09:22 AM
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Woo-Hoo! Looks like a good'un too! Hope you enjoy some pork tenderloin on Christmas, perhaps.
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Old 12-13-2011, 04:00 AM
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That's a BIG one. The "good 'un" would be a little 85lber that is a lot less work and usually quite a bit better tasting.
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Old 12-13-2011, 08:54 AM
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Good going, Mike!

Sorry I couldn't help thin the herd last month.

Might be back in April to try again - and reduce the turkey population a bit, too.
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Old 12-13-2011, 12:56 PM
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Hey I was saving him for you, Ken....
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Old 12-13-2011, 01:43 PM
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So that's what they look like!!!
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Old 12-13-2011, 06:35 PM
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Big and ugly, but tasty at that size?
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Old 12-13-2011, 07:27 PM
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The bigger California hogs that I shot, or had a bite of, certainly had PLENTY of "taste"...but it wasn't all that good! They had a kind of smoky, musk-like flavor that was edible, but quite a bit more pungent than anything domestic or even venison. The younger hogs and the sows were a lot nicer on the dinner plate, IME.
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Old 12-13-2011, 07:57 PM
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Big and ugly, but tasty at that size?
You're talking about the pig, right?
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Old 12-13-2011, 08:10 PM
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We're fixin' to find out....

I don't know what this hog was eating, but he sure was eating a LOT of it. Thanks, Tom, for keeping him well fed!

Have not yet had a bad one, but my usual practice is to salt the heck out of them when they go in the cooler. That does drain quite a bit of blood out of the meat. Of course, it helps to do as neat of a job field-dressing them as you can. You surely DO NOT want to puncture the bladder on a mature boar

The first backstrap made all the pork chops, the second one is in front (sorta twisted over on the left side). The cutting board is about 16" x 20" or so.
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Old 12-13-2011, 10:02 PM
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I almost fired up the BBQ on impulse, Mike!

Good one, Sask!
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Old 12-14-2011, 04:10 AM
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Those are some beautiful cuts of meat, Mike! I see that you left a fair amount of fat on the chops...do you find that it adds a strong flavor to the meat, like venison, or is it more palatable? I always trimmed that off of the pigs I processed in California, like I would a deer. Maybe I should have left it on?
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Old 12-14-2011, 04:33 AM
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Maybe it's what they ate, but I've never found the fat to taste bad. It tastes like, well... pig fat!

This time of year, they are eating all the acorns.

I'm not sure what those husky, musky, California critters were eating.... ?
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Old 12-14-2011, 08:38 AM
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Good point. They were probably eating Liberals, which is bound to leave a bad taste in your mouth!
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Old 12-14-2011, 08:47 AM
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Good point. They were probably eating Liberals, which is bound to leave a bad taste in your mouth!
Thats pretty good.
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Old 12-14-2011, 08:48 AM
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Good hog Mike. I've never got to hunt hogs yet. There's not any around close to me and Tn. has passed some weird regulations on hogs this year too.
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Old 12-18-2011, 03:05 PM
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Here's my entry for the Pig of the week contest.
Pulled up to a feeder to check trail cam and this big ugly Boar was asleep about 30 yards away. Check out the cutters on this guy. Mike weighed him at 210#
130 gr ballistic tip out of a 270 did him in.
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Old 12-18-2011, 03:14 PM
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Good going, Tom!

One down, 10 million to go!
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  #19  
Old 12-18-2011, 05:08 PM
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Nice work, Tom! And green grass (I'm looking fwd to that in another 5 months)! That pig has some slashers.
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  #20  
Old 12-19-2011, 07:34 AM
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He's even uglier, up close

You guys have no idea how bad these things smell....
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