i watched a few videos, i like this guy from florida and how he explains it and cleans them
You see the gloves he is wearing. Don’t risk following his method.
i watched a few videos, i like this guy from florida and how he explains it and cleans them
Best thing I have read on the internet in quite some time. Thank you for that.Really is a little hot to be messing with quartering feral pig unless you are very fast and good with your knives.
Just shoot them and leave them when it is hot. You will get less lice , fleas etc on you if you shoot them when it is cold and leave them on the ground for 10-15 minutes.
Don’t worry about hurting the population. For every one you kill, 23 are born and of that 23 that are born 37 of them survive
If you were really into them for meat live trapping them, then into a pen. This way you can wait until cold weather.The only part of vermin you want to save is what ever is required for any bounty if any. Otherwise just let them lay where they fall. They will be gone in no time.
Wild hogs in Texas are essentially vermin. If I were to hunt tgem for meat I would be very particular of which I picked and time of year and may even have a processor picked out to do it right.
Do they get warbles, or is that Mostly a rabbit Thing?Well, they certainly can. They can carry a lot of things. Then again, pretty much 80% of what they carry, deer carry. There isn't a vertebrate species alive that doesn't carry parasites and diseases.
The only people I have known to get sick from eating feral hogs are the people that didn't fully cook their meat.
The only people I have know to get sick from eating deer meat are people that didn't fully cook their meat.
Nevermind, looks like It's just about everything BUT pigs. Gross!Do they get warbles, or is that Mostly a rabbit Thing?
You can do whatever you want, that don't me you should. I cut meat for 36 years and the bacteria living in the hogs flesh is far worse then the fleas, ticks & chigger on the outside. In the food service industry they have the Danger Zone. For cold food 40 degrees is high end. The hog your wanting to slaughter most likely has a internal temperature of 98.6 degrees just like use. The idea is get it gutted the get it chilled down ASAP.Question, what if i shot a nice sized hog in the summer and used my truck winch with a snatch block on a tree to lift it in the air and then pressures wash the entire outside of the hog and skinned it in the air afterwards, would that make it safer? i could even spray alcohol or peroxide all over the skin of the hog and let it sit for a few mins then pressure wash. is this hopeful thinking?
Most animals are slaughtered as babies, at a very small portion of their natural life span, regardless of whether they are raised conventionally or in operations that are labelled "humane", "sustainable", "natural", "free range", "cage free", "heritage bred", "grass fed", "local" or "organic".Shoot the little football sized ones and eat that. Probably hasn't lived long enough to catch anything. Then again it might.
Brother- I wouldn’t eat one of those nasty-ass things on a bet. My honest advice- shoot those hogs until you either run out of ammo, or run out of hogs.Ima have to set up a hunt, hopefully this time they dont have worms, i wanna eat one of these hogs lol. Does anyone have like a checklist for checking if a hog is safe to eat. I will be smoking most of the meat’s harvested.
I'm not sure where you came from, but I'm pretty sure you can stay as long as you want.
^^^^^
Oh, the provide an excellent training opportunity for shooting at erratically fast moving targets, so there is that^^^^^
The singular good use for a feral pig.
If the ammo you are using in you AR not dropping them, it will suck when TSHTF.Oh, the provide an excellent training opportunity for shooting at erratically fast moving targets, so there is that