apollo 9 Posted December 16, 2007 Report Share Posted December 16, 2007 Went out last night after getting some pics on the night camera We went at 11.00 and were in position by 12.00am, at around 2.00 am we heard them and my mate shot this small sow for the freezer..... Quote Link to post Share on other sites
mole trapper 1,693 Posted December 16, 2007 Report Share Posted December 16, 2007 Beauty, what calibre did he use, did it drop on the spot or run a little, is that right that you skin them not shave them like a domestic pig. Quote Link to post Share on other sites
apollo 9 Posted December 16, 2007 Author Report Share Posted December 16, 2007 (edited) We have to use a .308 as thats the only way the police would give us them on our ticket, he used a 150 grain soft point, we have shot bigger ones than this and they dont go that far once the wind is gone out of them. Yes it is true you have to skin them as its to late to boil them the next day. so no crackling im affraid Edited February 25, 2008 by apollo Quote Link to post Share on other sites
mole trapper 1,693 Posted December 16, 2007 Report Share Posted December 16, 2007 Great pictures there Apollo, thanks for that, thought there must be a reason that wild boar was skinned not scalded and now i know. Would you age the carcass now or just butcher it and freeze. Regards MT. Quote Link to post Share on other sites
apollo 9 Posted December 16, 2007 Author Report Share Posted December 16, 2007 The one in the pics being skinned had been in the chiller for a week before it was done , we had a mate of ours butcher the first couple as they were gifts to land owners, theses others we will do for ourselves Quote Link to post Share on other sites
FAT CITY 0 Posted December 16, 2007 Report Share Posted December 16, 2007 nice shooting Quote Link to post Share on other sites
zap 4 Posted December 17, 2007 Report Share Posted December 17, 2007 does it taste much the same as a domestic pig or is it a stronger taste ? Quote Link to post Share on other sites
apollo 9 Posted December 17, 2007 Author Report Share Posted December 17, 2007 Its totally differant its darker than pork more like beef and it tastes nothing like domestic pork Quote Link to post Share on other sites
Simoman 110 Posted December 20, 2007 Report Share Posted December 20, 2007 Certainly a lot of pork there Quote Link to post Share on other sites
higgins 75 Posted December 20, 2007 Report Share Posted December 20, 2007 that's a nice xmas dinner for someone, Higgins. Quote Link to post Share on other sites
apollo 9 Posted December 20, 2007 Author Report Share Posted December 20, 2007 (edited) Better than a dry old turkey As you can see quite dark meat..... Edited December 20, 2007 by apollo Quote Link to post Share on other sites
BlueCoyote 0 Posted December 20, 2007 Report Share Posted December 20, 2007 i never have liked the taste of pork to be honest. its the last thing on the menu i want to bother with.. but if wild pig is better than domestic then i might have a change of heart.. will have it to try it out and see for myself.. Quote Link to post Share on other sites
FJager 0 Posted December 20, 2007 Report Share Posted December 20, 2007 Great stuff Apollo, did you shoot it in Wales? Certainly a different looking animal to ours. Quote Link to post Share on other sites
pegleg 0 Posted December 21, 2007 Report Share Posted December 21, 2007 GOOD PICS YOU MIGHT GIVE A "SAWZALL" A TRY IF YOU HAVE VERY MANY TO DO IT DOESN'T WASTE ANY MEAT AND SURE SAVES THE ARMS, AND SPEEDS THINGS UP ALOT LEAVES TIME TO Quote Link to post Share on other sites
allgame 0 Posted December 21, 2007 Report Share Posted December 21, 2007 take abit to get me to eat a wild pig smelly b...stards even though a few poeple do it better off being dog meat as far as im concerned Quote Link to post Share on other sites
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