gzilla45 Posted January 10, 2011 Report Share Posted January 10, 2011 I just got back from our second annual boar hunt in Oklahoma and we had so much fun we already booked our 2012 hunt. The weather was gorgeous and almost hot at 62 seeing it was -9 when we left. We opted to stalk them this year rather than sitting in stands and what a difference it made. I think I put about 14 miles on my boots in the two days we hunted and it sure tired this guy out. I passed up a few opportunities early and by the afternoon of the last day was still without one and starting to get nervous. With about 30 minutes left of light I heard some grunting from a scrub oak/juniper patch and saw a few running around and was able to get a shot on the last one in the group. I ended up shooting a 142 pounder. I had my heart set on shooting a rust colored pig but this pink and black one will do. She is at the processor right now and I can't wait to get it back so I can dive into some fresh brats. All in all it was a great year for us. Five of us killed 7 pigs with the biggest being 192 pounds. I'm counting the days until next year. Quote Link to comment Share on other sites More sharing options...
PotashRLS Posted January 10, 2011 Report Share Posted January 10, 2011 Sweet. I would love to go south to do that. I hear they are really good eating. Quote Link to comment Share on other sites More sharing options...
buckee Posted January 11, 2011 Report Share Posted January 11, 2011 Nice Ferrel Hog. Way to go. Quote Link to comment Share on other sites More sharing options...
philray Posted January 11, 2011 Report Share Posted January 11, 2011 Sweet. I would love to go south to do that. I hear they are really good eating. I'll pass on those. The last wild hog I ate was so wild tasting I swear it was squealing every time I took a bite. Maybe it was just the one I had but, that has definitely stopped me from shooting any of them. Quote Link to comment Share on other sites More sharing options...
gzilla45 Posted January 11, 2011 Author Report Share Posted January 11, 2011 philray - was it cleaned/processed correctly? The last one I had was outstanding. I had brats, italian sausage, and breakfast links made from this one and the hams/ribs smoked. Can't wait to get it back. Quote Link to comment Share on other sites More sharing options...
philray Posted January 12, 2011 Report Share Posted January 12, 2011 It was sent to the processor. Maybe it was how he cut it up. The sausage wasn't bad, but the chops were terrible. I have passed up a lot of hogs because I didn't want to waste money on processing something I would not eat. May have to pop the next one and see if it taste any better. Quote Link to comment Share on other sites More sharing options...
fly Posted January 12, 2011 Report Share Posted January 12, 2011 My dad got one last month in OK. We processed it and I fried some ground meat like a hamburger a couple weeks ago. It was edible, but not as good as beef or bear. I'd say preparing it that way was about like deer. Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 12, 2011 Report Share Posted January 12, 2011 Got to be selective in what you kill and how you process them. Boars that get over the 140 mark or so get gamey.... FAST! Some are only fit to make sausage. For something to put on the grill best to get a sow, or a young boar. Quote Link to comment Share on other sites More sharing options...
Dawg Posted January 13, 2011 Report Share Posted January 13, 2011 Hog hunting is right up there with deer hunting in my book, I love it!! Congrats on a nice hog!! It was sent to the processor. Maybe it was how he cut it up. The sausage wasn't bad, but the chops were terrible. I have passed up a lot of hogs because I didn't want to waste money on processing something I would not eat. May have to pop the next one and see if it taste any better. Was it a boar? I've killed lots of hogs over the past 17 years and have never came across one that tasted bad. Like John said, processing is critical with hogs. Quote Link to comment Share on other sites More sharing options...
hoosierhunter Posted January 14, 2011 Report Share Posted January 14, 2011 Got to be selective in what you kill and how you process them. Boars that get over the 140 mark or so get gamey.... FAST! Some are only fit to make sausage. For something to put on the grill best to get a sow, or a young boar. yep I shot a 324 pound russian cross and we ate the ribs that night without bbq and they were some of the best ribs I've ever had. Now we got him home and took him to the processor and it came back horrible and we had to throw him out. Quote Link to comment Share on other sites More sharing options...
huntnfish Posted January 19, 2011 Report Share Posted January 19, 2011 Neat hog. Congrats. Quote Link to comment Share on other sites More sharing options...
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