Wild hogs moving near Batson

[liltex]

Here @ the Empty Skillet Ranch between Moss Hill And Batson I'm seeing and taking several lg.hogs.Shot the 1st 250 # boar only 35 yds.off my front porch w/Benelli 12 ga.pump 3 1/2" mag.00 buck.Gut full of turnip greens and corn so next evening went to the deer feeder to check up on things when another barr hog ran at me popping his tusks w/hair on end so I gave him a dose of buckshot @ 25 yds.and knocked him back a few inches.This hog had been fighting and lost an ear and 1/2 a tail w/other marks.The barr weighed 210 lbs w/lg/sharp tusks.That was a first for me to have a mad charging wild hog coming full speed ahead at me so I will be very careful to observe and move slower in heavy cover from now on.While feeding cattle the 3rd evening saw 2 more hogs w/1 being bigger than the other 2 previously killed.Did not have my gun so I guess the river/backwater along w/all the hardwood logging has got em moving and searching for food.Smoked sausage is in the making now w/quartered pork iced down in coolers w/a little vinegar that takes out the wild taste.Keep em on ice w/the drain cap open also takes out the blood after 3 days.Try this on your next hunt.

[BLUEDOVE3]

[quote name="liltex" post="761111" timestamp="1266419936"]
Here @ the Empty Skillet Ranch between Moss Hill And Batson I'm seeing and taking several lg.hogs.Shot the 1st 250 # boar only 35 yds.off my front porch w/Benelli 12 ga.pump 3 1/2" mag.00 buck.Gut full of turnip greens and corn so next evening went to the deer feeder to check up on things when another barr hog ran at me popping his tusks w/hair on end so I gave him a dose of buckshot @ 25 yds.and knocked him back a few inches.This hog had been fighting and lost an ear and 1/2 a tail w/other marks.The barr weighed 210 lbs w/lg/sharp tusks.That was a first for me to have a mad charging wild hog coming full speed ahead at me so I will be very careful to observe and move slower in heavy cover from now on.While feeding cattle the 3rd evening saw 2 more hogs w/1 being bigger than the other 2 previously killed.Did not have my gun so I guess the river/backwater along w/all the hardwood logging has got em moving and searching for food.Smoked sausage is in the making now w/quartered pork iced down in coolers w/a little vinegar that takes out the wild taste.Keep em on ice w/the drain cap open also takes out the blood after 3 days.Try this on your next hunt.
[/quote]Born and raised in the city I find this very interesting to read. Thanks for posting.

[Bucof2010]

I shot a #250+ boar this yr and put the meat with very salty water and it worked well

[BLUEDOVE3]

[quote name="Bucof2010" post="761130" timestamp="1266421605"]
I shot a #250+ boar this yr and put the meat with very salty water and it worked well
[/quote] What kind of taste does it have? Can you buy it?

[Bucof2010]

[quote name="BLUEDOVE3" post="761173" timestamp="1266424957"]
[quote author=Bucof2010 link=topic=66170.msg761130#msg761130 date=1266421605]
I shot a #250+ boar this yr and put the meat with very salty water and it worked well
[/quote] What kind of taste does it have? Can you buy it?
[/quote]

Idk who sells wild pork around here...other than sausage you can't do a whole lot with the bigger boars it makes good bbq.

[liltex]

Oops sorry-should have posted topic in hunting.The thing about boar hogs is to dress them quickly without cutting open any inner parts-remove breeding parts slowly and carefully.Get in a hurry and he'll piss on you and the meat.I season my sausage overnight in a cooler bagged on ice to keep the water out then grind/stuff hang in the smokehouse using red oak/pecan and near the end a few small pieces of sassafras.Sassafras puts a red color on the skin and an outstanding taste.Use only the trunk-save the root for tea and drink on hot days-it will cool you off as sassafras tea makes your blood thinner.Oldtimers say don't drink the tea in winter,it will make you colder.Wish we had some sassafras tea back in 2 adays and Nam.

[liltex]

Bluedove alot of country folks prefer wild hog over tame domestic hogs although many will cross them.The wild hog meat is much darker in color and has no chemicals or manmade injections to help it grow bigger faster.Some local fish markets in Liberty used to sell the meat.TPWD claims Texas has a bigger hog population than deer.A sow can have a litter after 3 mo.21 days and can have 9 or more pigs twice a year.They are survivors and are not affected by a poisonous snake bite.They will eat the snake.

[Bucof2010]

[quote name="liltex" post="761729" timestamp="1266494741"]
Bluedove alot of country folks prefer wild hog over tame domestic hogs although many will cross them.The wild hog meat is much darker in color and has no chemicals or manmade injections to help it grow bigger faster.Some local fish markets in Liberty used to sell the meat.TPWD claims Texas has a bigger hog population than deer.A sow can have a litter after 3 mo.21 days and can have 9 or more pigs twice a year.They are survivors and are not affected by a poisonous snake bite.They will eat the snake.
[/quote]

we did a project in a wildlife class I took last year you started off realeasing 2 boars and 8 sows into hog heaven for example Arkansas woods and within two yrs with enough food the hogs could number over 2,000

[BLUEDOVE3]

[quote name="liltex" post="761726" timestamp="1266493881"]
Oops sorry-should have posted topic in hunting.The thing about boar hogs is to dress them quickly without cutting open any inner parts-remove breeding parts slowly and carefully.Get in a hurry and he'll piss on you and the meat.I season my sausage overnight in a cooler bagged on ice to keep the water out then grind/stuff hang in the smokehouse using red oak/pecan and near the end a few small pieces of sassafras.Sassafras puts a red color on the skin and an outstanding taste.Use only the trunk-save the root for tea and drink on hot days-it will cool you off as sassafras tea makes your blood thinner.Oldtimers say don't drink the tea in winter,it will make you colder.Wish we had some sassafras tea back in 2 adays and Nam.
[/quote] :-\ :'( :o    I think I'll go to the salad bar today @ Jason's.

[thetragichippy]

[quote name="liltex" post="761726" timestamp="1266493881"]
Oops sorry-should have posted topic in hunting.The thing about boar hogs is to dress them quickly without cutting open any inner parts-remove breeding parts slowly and carefully.Get in a hurry and he'll piss on you and the meat.I season my sausage overnight in a cooler bagged on ice to keep the water out then grind/stuff hang in the smokehouse using red oak/pecan and near the end a few small pieces of sassafras.Sassafras puts a red color on the skin and an outstanding taste.Use only the trunk-save the root for tea and drink on hot days-it will cool you off as sassafras tea makes your blood thinner.Oldtimers say don't drink the tea in winter,it will make you colder.Wish we had some sassafras tea back in 2 adays and Nam.
[/quote]

Would sassafras work with any BBQ?............I have had the tea and the roots smell like root beer...never thought about using it for smoking meats.

[westend1]

[quote name="thetragichippy" post="761842" timestamp="1266510516"]
[quote author=liltex link=topic=66170.msg761726#msg761726 date=1266493881]
Oops sorry-should have posted topic in hunting.The thing about boar hogs is to dress them quickly without cutting open any inner parts-remove breeding parts slowly and carefully.Get in a hurry and he'll piss on you and the meat.I season my sausage overnight in a cooler bagged on ice to keep the water out then grind/stuff hang in the smokehouse using red oak/pecan and near the end a few small pieces of sassafras.Sassafras puts a red color on the skin and an outstanding taste.Use only the trunk-save the root for tea and drink on hot days-it will cool you off as sassafras tea makes your blood thinner.Oldtimers say don't drink the tea in winter,it will make you colder.Wish we had some sassafras tea back in 2 adays and Nam.
[/quote]

Would sassafras work with any BBQ?............I have had the tea and the roots smell like root beer...never thought about using it for smoking meats.
[/quote]

It's good in Gumbo!

[Bucof2010]

Can we not put pics on here right now?

[liltex]

Hippy one of my Nam marine buddies,a lawyer in Memphis was on a bigtime cookoff team that cooked every year near downtown Memphis in May BBQ cookoff on the edge of the mighty Mississippi River.Over 2,000 cook teams w/half doing the whole hog and very little beef.At his home w/5 ac.off the side of a creek bed he must have 100 or more big sassafras trees and he knew nothing about them.Now he uses a little bit when bbq meat.He called and told me the sassafras works great toward the end of the cooking.On another note dry the leaves in a dehydrator or low oven temp and you have your gumbo file' powder when ground.

[thetragichippy]

[quote name="liltex" post="762531" timestamp="1266585547"]
Hippy one of my Nam marine buddies,a lawyer in Memphis was on a bigtime cookoff team that cooked every year near downtown Memphis in May BBQ cookoff on the edge of the mighty Mississippi River.Over 2,000 cook teams w/half doing the whole hog and very little beef.At his home w/5 ac.off the side of a creek bed he must have 100 or more big sassafras trees and he knew nothing about them.Now he uses a little bit when bbq meat.He called and told me the sassafras works great toward the end of the cooking.On another note dry the leaves in a dehydrator or low oven temp and you have your gumbo file' powder when ground.
[/quote]

very cool........thanks