BigSteve57
AH fanatic
- Joined
- Sep 10, 2013
- Messages
- 603
- Reaction score
- 1,015
- Location
- MD USA, sadly.
- Media
- 38
- Member of
- SCI, NRA, Local gun clubs & shooting range.
- Hunted
- USA(GA,MD,MT,PA,TN), Namibia
These things are genuine monsters.
We went on a night time feral hog hunt in Georgia a few weeks ago where we saw them take hit after hit with rifles and still keep running. We didn't have one charge us but we attribute that to the night time nature of the hunt - they literally had no idea where we were. The load we were using was 7.62x39. The only way to stop them in their tracks was a spine or head shot neither of which was easy for us to do.
The good news is that we have a LOT of pork in the freezer. Like virtually all wild game we have had the meat was devoid of fat marbling. I'd recommend 8-10 hours in the crock pot on low for the hams for DELICIOUS pulled pork. The first tenderloin didn't come out too well for us; rather chewy but not what I would call tough either. The reason for the meat being on the tough side is that we baked the tenderloins to 170F to be totally safe from Brucellosis and Trichinosis. But next time it will be the crock pot for the tenderloins as well.
We went on a night time feral hog hunt in Georgia a few weeks ago where we saw them take hit after hit with rifles and still keep running. We didn't have one charge us but we attribute that to the night time nature of the hunt - they literally had no idea where we were. The load we were using was 7.62x39. The only way to stop them in their tracks was a spine or head shot neither of which was easy for us to do.
The good news is that we have a LOT of pork in the freezer. Like virtually all wild game we have had the meat was devoid of fat marbling. I'd recommend 8-10 hours in the crock pot on low for the hams for DELICIOUS pulled pork. The first tenderloin didn't come out too well for us; rather chewy but not what I would call tough either. The reason for the meat being on the tough side is that we baked the tenderloins to 170F to be totally safe from Brucellosis and Trichinosis. But next time it will be the crock pot for the tenderloins as well.
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