6 Million Feral Swine In the US - Page 4

6 Million Feral Swine In the US

This is a discussion on 6 Million Feral Swine In the US within the Hunting Forum forums, part of the Related Topics category; I have heard that a lot of the gamey taste in wild hog meat comes from an adrenaline dump, or something similar that happens when ...

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  1. #46
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    I have heard that a lot of the gamey taste in wild hog meat comes from an adrenaline dump, or something similar that happens when a hog is scared & starts running. Dunno if it's true, but it's consistent (so far) with my experience. I have never had a hog take more than two steps after I've shot it, and I've always gotten good meat from every hog I've killed, including the 396-pound boar above. Every one, with the exception of the above, was a head shot, DRT.

    The hog above was taken at very close range, with the Leverevolution .30-30 entering just behind the shield on the right side, traversing the lung and neck diagonally before shattering the spine right at the base of the skull. He was DRT, too! Never saw me.
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  2. #47
    Member Array CrowJS's Avatar
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    None in my immediate vicinity (yet!), but a buddy runs hog hunts for disabled vets (think the program is called "Hogs for Heroes") not too far away.
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  3. #48
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    I have a place to stay in Floral City Fla. near Inverness. Might want to plug a pig if there is a outfit nearby.
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  5. #49
    Member Array Pijo73's Avatar
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    Quote Originally Posted by Kilowatt3 View Post
    I have heard that a lot of the gamey taste in wild hog meat comes from an adrenaline dump, or something similar that happens when a hog is scared & starts running. Dunno if it's true, but it's consistent (so far) with my experience. I have never had a hog take more than two steps after I've shot it, and I've always gotten good meat from every hog I've killed, including the 396-pound boar above. Every one, with the exception of the above, was a head shot, DRT.

    The hog above was taken at very close range, with the Leverevolution .30-30 entering just behind the shield on the right side, traversing the lung and neck diagonally before shattering the spine right at the base of the skull. He was DRT, too! Never saw me.
    Was he castrated already? I was always told it was the testosterone that did it
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  6. #50
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    Ahhhh hogs, yeah we got way way to many in South Texas. Growing up when we were in the brush the thing to look out for was rattlers and Javalinas because those dang things will chase you now that list includes hogs and killer bees.
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  7. #51
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    Quote Originally Posted by Rabbit212 View Post
    Ahhhh hogs, yeah we got way way to many in South Texas. Growing up when we were in the brush the thing to look out for was rattlers and Javalinas because those dang things will chase you now that list includes hogs and killer bees.
    Texas and I think, southwest Louisiana have open season on these things . They're smart and destructive and dangerous as hell .
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  8. #52
    VIP Member Array ghost tracker's Avatar
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    Quote Originally Posted by gatorbait51 View Post
    They're smart and destructive and dangerous as hell.
    Humm?
    That makes we wonder how many ex-mothers-in-law there are in the U.S.?

    Open Season anyone?
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  9. #53
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    By far the tastiest wild game I've ever eaten, next to moose, was a small 75-100# hog. Tender and succulent!
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  10. #54
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    Quote Originally Posted by AzQkr View Post
    Az has a population in the northwest [ section 13b ] of the state. Now being found in the Havasu area. No restrictions by state law, considered a nuisance. Only restriction might be there's no hunting at night, but over dogs, bait, or stalk, no problem.
    Competing with the javelina? I'm surprised.

  11. #55
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    Quote Originally Posted by wizard7mm08 View Post
    If for whatever reason I am forced to live in the south for an extended period of time, I would think I'd be huntin' piggies quite often. As far as I'm concerned they don't taste any different than raised pork, but the males do stink when you cook 'em. Read somewhere it has something to do with chemicals in the fat of some, not all, males of breeding age.

    If we see one in WI we can shoot it any time of the year and after looking at the very short section in the DNR's website about them, there is no time of day regulations. Our population is next to nonexistent and we want to keep it that way. Went down to TN this past October and harvested a 300lb sow, which came back home as a good supply of breakfast sausage. They are a problem, but they are a tasty problem.
    If you shoot a breeding age boar, soak the meat overnight in milk before wrapping and freezing. It makes a huge difference in the resulting taste. Rinse off the milk before wrapping.
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  12. #56
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    Quote Originally Posted by thewitt View Post
    Competing with the javelina? I'm surprised.
    Ya, I had to look the numbers up as I wasn't aware we had any wild pigs in Az, just the javelina's. Apparently there's a small herd in the northern part of the state. It's all Nevada's fault lol
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  13. #57
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    Quote Originally Posted by rcsoftexas View Post
    20 years ago, they were saying, aw they will never make past Oklahoma as it is just too cold.

    I said, in ten years they will be turning them into back bacon in Canada.

    No fence can stop them from entering new territory.
    They live in northern England....where it's colder than Oklahoma in the winter.

  14. #58
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    Quote Originally Posted by SIGP250 View Post
    Fourteen states currently do not have wild pigs: AK, CT, DE, ME, MD, MA, MN, MT, ND, RI, SD, VT, WA, and WY.
    This is incorrect for WA as of fall 2016, both sides of the mountains...
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  15. #59
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    Quote Originally Posted by Buckingham View Post
    By far the tastiest wild game I've ever eaten, next to moose, was a small 75-100# hog. Tender and succulent!
    Agree about wild boar. Never tried any moose but do know that elk is also very good. It's a lot like very lean roast beef.
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  16. #60
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    Quote Originally Posted by Buckingham View Post
    By far the tastiest wild game I've ever eaten, next to moose, was a small 75-100# hog. Tender and succulent!
    Any pig I take over 100lbs is usually just turned into sausage. When I want a good eater I look for a little 75 pounder as well.
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