Flintknapper
Member
Yes!
Wild pigs, I just don't get it
- Thread starter CTPhil
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Yes!
FLAvalanche
Member
you just don't lead them as much!
Shadow 7D
Member
the questions might be better phrased as which way will they break when the shooting starts, so you start at the back and they run into the line of fire, or do you start at the front? Probably depends on where the boars at and where the tree line is.
Even at a good clip, don't think I'd lead much past the edge of the sight post on the snout, unless I was using an MGO, then it'd depend on the range, still not past the first notch.
Even at a good clip, don't think I'd lead much past the edge of the sight post on the snout, unless I was using an MGO, then it'd depend on the range, still not past the first notch.
Flintknapper
Member
Or just load solids and wait for them to “line up”. 
Shadow 7D
Member
I love sex (5 to 7 round burst)
might have to change to "smell the bacon"
Would think a belt would handle that group nicely
How does a group of hunters with semis do on something like that, 2 or 3 each?
might have to change to "smell the bacon"
Would think a belt would handle that group nicely
How does a group of hunters with semis do on something like that, 2 or 3 each?
~z
Member
Personal observation...Usually the guy who shoots first gets one or two. Typically that does not stop the other folks from making noise also.
~z
~z
chas08
Member
Which ever way he is pointed, has been my experience. I've even had them run toward me a few times. Had one swim the narrow end of a tank one time, that was the direction he was pointed.(LOL)
When we were keeping them shot off the wheat, we would let them venture into the field, each pick a hog and get steady on him. One guy would be the lead shooter. We would do a slow count from 3-1 and the lead shooter would fire and the rest would go off of his shot. Keep in mind that these were 45-50 hog packs at times. With 2-4 guns shooting at them. Most times every one got the hog they were on. Then the melee started, and we would empty our rifles on the ones running for the brush. Nine or ten dead hogs at a time weren't uncommon.
I was shooting a 7mm Rem Mag zeroed dead on at 200yds, and shots ranged from 100 to 250 yds. I'd just hold on the tip of their nose and fire. I killed way more than I missed, as did most of the others. What fun it was.
FLAvalanche
Member
You can never tell which way they're going to break. I've had them run the way they were pointing, I've had them break at 90 degree angles and sometimes they'll spin an instant 180 and leave the way they come in. Twice I've had one that didn't realize he was dead on his feet come charging right at me.
My "leading them" comment was a nod to the helicopter scene in Full Metal Jacket.
Double Naught Spy
Sus Venator
http://www.youtube.com/watch?v=iLp6DQjDjxw
You know, it dependings on the speed of the boar, distance, and what you are shooting and I guess the width of your front sight post.
The first hog I took was running after being spooked and was shot at 25 yards. My round (.45-70 Leverevolution 1850 fps) took about 0.03 seconds to read him. Assuming a max speed of about 25 mph for hogs, that translates to roughly 36.67 fps or about 1.1 feet. Mine wasn't moving that fast, but I hit him about behind where I intended but he was DRT.
Say you are shooting a 30-06 150 SP at 2900 fps at a hog moving 5 miles per hour at 100 yards. It will take the bullet about .11 seconds to travel the distance. In that time, the hog will have moved 9.6". It an all out run of 25 mph, that distance increases to about 4 feet.
So to get back to the OP and harvesting hogs, if you are shooting into a sounder, aside from the various directions occupants may take off, they will take off at various speeds and depending on what you are shooting and how far, it can be fairly challenging.
Here is more of Jager Pro's .308 footage specifically showing leads. They are telling you the distances AFTER the shot, so you know some was just eyeballed on the fly, but apparently with a good bit of experience to make it work.
http://www.youtube.com/watch?v=vnqptBYfESI
Sav .250
Member
"Do wild pigs taste good?"................. you better believe it!
Here, piggy piggy, lol
Caught last moon season (18-27 July). It’s a female:
Shot at 90 meters, here:
Teeth from a male from June’s moon (that’s one euro coin):
We cannot use silencers here.
Wild boars taste very good. Older ones tend to need more time in kitchen, they can be harder to cook. You can leave it in the pan more time or you can use pressure-pan (don’t know how you call it). The smaller ones (below 60kg) can easily be grilled by parts. The use of special aromatic herbs mix will increase taste. The males should have their balls removed immediately after the shot (don’t move them before doing that).
Caught last moon season (18-27 July). It’s a female:
Shot at 90 meters, here:
Teeth from a male from June’s moon (that’s one euro coin):
We cannot use silencers here.
Wild boars taste very good. Older ones tend to need more time in kitchen, they can be harder to cook. You can leave it in the pan more time or you can use pressure-pan (don’t know how you call it). The smaller ones (below 60kg) can easily be grilled by parts. The use of special aromatic herbs mix will increase taste. The males should have their balls removed immediately after the shot (don’t move them before doing that).
FLAvalanche
Member
Pressure cooker? You put the meat, whatever seasoning or herbs you wish then water and it pressurizes the pan. Got a bell on top of it that wobbles to equalize the pressure?
Here is mine. This stuff allows you to cook faster (cooks above 100º c). Has a seal and valve.
Older ones have the valve in the center and locks in the two handles.
If you cook older wild boars you should use these pans (read the instructions carefully, because they can blow up due to high pressures). If you use normal pans it will take much longer to get the meat tender and soft. I have a friend that was a cook in the army and he’s a master in these maters, lol – he always use normal pans but it takes the entire morning to cook the damn old boars.
Older ones have the valve in the center and locks in the two handles.
If you cook older wild boars you should use these pans (read the instructions carefully, because they can blow up due to high pressures). If you use normal pans it will take much longer to get the meat tender and soft. I have a friend that was a cook in the army and he’s a master in these maters, lol – he always use normal pans but it takes the entire morning to cook the damn old boars.
metalman8600
member
- Joined
- May 16, 2010
- Messages
- 276
Why is that?
If you move a dead male boar (specially the older ones) before you remove his balls the meat will have an awful non removable smell and taste. In France hunters will even remove the dick and the urine canal, making two parallel incisions (cuts) on the belly. Old male boars use urine and other fluids to mark territory, you can easily know if one of them was feeding or sleeping in forest or fields if you walk by next morning. When dead, if you move the boar (i. e. drag it to you car) those fluids will easily spread to meat. And trust me, when skinning you will know fast that you have screwed up.
Remember: male boar? Balls off first, then move it:
If you don’t remove de dick, skin the boar vertically, peel the skin from top to bottom so no fluids ever touch the meat:
Remember: male boar? Balls off first, then move it:
If you don’t remove de dick, skin the boar vertically, peel the skin from top to bottom so no fluids ever touch the meat:
Last edited:
Double Naught Spy
Sus Venator
We have moved several males without castration and not had an issue with smell and taste. Maybe we don't have a discerning palate?
Flintknapper
Member
Fernando wrote:
There is validity to the notion of "meat contamination" via poor handling of the carcass, there is no question about that.
As concerns boars (especially mature boars)...careful handling and processing of the meat is more important than with females for the following reasons:
Boars will mark both themselves and their territory with urine and preputial secretions. This accounts for the foul smell some boars have. If either fluid is allowed to contact the meat of the animal...it will be irreversibly tainted.
When skinning a boar (or sow) do NOT allow any hair from the animal to contact the meat. The hair is often contaminated with a variety of things that can affect the quality of the meat.
Both Sows and Boars have a metacarpal gland near the front hoof, so if you grab a hog in this area to move it...and later are handling the meat...you could potentially contaminate it.
Boars also have a Tusk Gland in the upper lip....but it is unlikely you would have significant contact with it...so as to be a problem when handling the carcass.
Things to remember:
At death...the muscles of the bladder and sphincter/bowel relax. Often this results in a discharge/leaking of urine and fecal matter. Moving the animal around....will tend to spread contaminants...which increases the chance it will make contact with the meat during gutting and skinning.
Solution: Thoroughly rinse the hide before gutting/skinning, be careful when skinning not to let hair, dirt, etc... come in contact with the meat. Use a different knife to cut up (quarter) the animal than you used to skin it (or clean the knife very well first).
Another cause for unpalatable meat stems from "stressing" the animal before death. A quick clean kill of an unstressed animal usually results in the best meat possible.
Conversely, if you run an Old Boar with dogs, make a poor shot and then handle the carcass with indifference, good luck eating it! It will be tainted with adrenaline and lactic acid, also contaminated with urine and preputial secretions (yummy).
Bottom line: There are lots of ways to ruin the meat of both Boars and Sows...so a little extra care in the field will pay dividends at the dinner table.
Quick, clean kill of an unstressed animal + careful handling + rapid cooling of the meat= Excellent table fare.
There is validity to the notion of "meat contamination" via poor handling of the carcass, there is no question about that.
As concerns boars (especially mature boars)...careful handling and processing of the meat is more important than with females for the following reasons:
Boars will mark both themselves and their territory with urine and preputial secretions. This accounts for the foul smell some boars have. If either fluid is allowed to contact the meat of the animal...it will be irreversibly tainted.
When skinning a boar (or sow) do NOT allow any hair from the animal to contact the meat. The hair is often contaminated with a variety of things that can affect the quality of the meat.
Both Sows and Boars have a metacarpal gland near the front hoof, so if you grab a hog in this area to move it...and later are handling the meat...you could potentially contaminate it.
Boars also have a Tusk Gland in the upper lip....but it is unlikely you would have significant contact with it...so as to be a problem when handling the carcass.
Things to remember:
At death...the muscles of the bladder and sphincter/bowel relax. Often this results in a discharge/leaking of urine and fecal matter. Moving the animal around....will tend to spread contaminants...which increases the chance it will make contact with the meat during gutting and skinning.
Solution: Thoroughly rinse the hide before gutting/skinning, be careful when skinning not to let hair, dirt, etc... come in contact with the meat. Use a different knife to cut up (quarter) the animal than you used to skin it (or clean the knife very well first).
Another cause for unpalatable meat stems from "stressing" the animal before death. A quick clean kill of an unstressed animal usually results in the best meat possible.
Conversely, if you run an Old Boar with dogs, make a poor shot and then handle the carcass with indifference, good luck eating it! It will be tainted with adrenaline and lactic acid, also contaminated with urine and preputial secretions (yummy).
Bottom line: There are lots of ways to ruin the meat of both Boars and Sows...so a little extra care in the field will pay dividends at the dinner table.
Quick, clean kill of an unstressed animal + careful handling + rapid cooling of the meat= Excellent table fare.
Thanks, Flintknapper. I’m glad I’m not the only one talking about handling dead boars, lol. Others could think that the portuguese is nuts, lolol
Stress in animals is indeed bad for the meat. Some farmers here hunt illegally using steel cable traps. They are very easy and cheap to make, and they only require a steel wire and a tree to get it fixed. They put the cables in the boar’s passages in the woods; when the pigs pass they get caught by the neck, struggle for a while and then die suffocated. Even if you find the boar the moment he dies, the meat never tastes as good as if the boar was shot during a regular day or night hunt. These kind of traps are called “laço” (reads lasso). Here is a pic of one active:
Another source of damaged meat is a daytime hunt process we call “batida” and that is very common in Portugal and other European countries (Spain, France, Poland, Hungary, etc). We use dogs to find and push the boars to a line of hunters that standing still waits for them to appear. The boars are fast runners so we cannot aim and shoot in the best positions. Sometimes they get multiple shots before they stop and they get pretty beat up. This is the result:
The boars are sold after in auctions and they easily go from between 150 to 300 euros, specially the females (pregnant or not). One euro is a dollar and 30 cents, approximately.
Even if the female has milk, it’s hard to mess things when skinning, because the milk pockets are easy to remove if the boar is vertically positioned.
The use of different configuration knifes is also recommended. The third one in the photo allows you to open the belly without cutting the guts or organs. The forth has a flexible blade, very thin. All are kept razor sharp for safety and comfort in skinning. For dismantling I use bigger blades (some carbon steel).
Other recommendations usually heard from older hunters:
- Bleed the boars after the shot, if possible, with a big blade from neck to “engine box”. Blood tends to spoil the meat very fast.
- After dismantling the boars, let the meat rest and cool naturally for some hours – don’t rush to put it in plastic bags or into the freezer. If you put the meat immediately in plastic bags you will see interior fogging – that’s not good.
- If you intend to freeze the meat, especially for a long period, don’t wash the carcass.
- The liver has a small glandule that we call “fel”. Remove it very carefully, because the liquid within can easily spoil the meat.
Your wild boars already taste good? If you handle them right, they probably could taste better!
Stress in animals is indeed bad for the meat. Some farmers here hunt illegally using steel cable traps. They are very easy and cheap to make, and they only require a steel wire and a tree to get it fixed. They put the cables in the boar’s passages in the woods; when the pigs pass they get caught by the neck, struggle for a while and then die suffocated. Even if you find the boar the moment he dies, the meat never tastes as good as if the boar was shot during a regular day or night hunt. These kind of traps are called “laço” (reads lasso). Here is a pic of one active:
Another source of damaged meat is a daytime hunt process we call “batida” and that is very common in Portugal and other European countries (Spain, France, Poland, Hungary, etc). We use dogs to find and push the boars to a line of hunters that standing still waits for them to appear. The boars are fast runners so we cannot aim and shoot in the best positions. Sometimes they get multiple shots before they stop and they get pretty beat up. This is the result:
The boars are sold after in auctions and they easily go from between 150 to 300 euros, specially the females (pregnant or not). One euro is a dollar and 30 cents, approximately.
Even if the female has milk, it’s hard to mess things when skinning, because the milk pockets are easy to remove if the boar is vertically positioned.
The use of different configuration knifes is also recommended. The third one in the photo allows you to open the belly without cutting the guts or organs. The forth has a flexible blade, very thin. All are kept razor sharp for safety and comfort in skinning. For dismantling I use bigger blades (some carbon steel).
Other recommendations usually heard from older hunters:
- Bleed the boars after the shot, if possible, with a big blade from neck to “engine box”. Blood tends to spoil the meat very fast.
- After dismantling the boars, let the meat rest and cool naturally for some hours – don’t rush to put it in plastic bags or into the freezer. If you put the meat immediately in plastic bags you will see interior fogging – that’s not good.
- If you intend to freeze the meat, especially for a long period, don’t wash the carcass.
- The liver has a small glandule that we call “fel”. Remove it very carefully, because the liquid within can easily spoil the meat.
Your wild boars already taste good? If you handle them right, they probably could taste better!
FLAvalanche
Member
Flint is absolutely right. The bad thing about Florida is you can't hang your animal outside for a couple days to bleed it out and to let the meat age like you can up north. I like to take and lay all my meat after it's been cut up into a large cooler. Drape a towel or two over the meat then fill the cooler with ice.
Let it sit outside for three or four days keeping an eye on your level of ice. The towels cover the meat and prevent the ice from direct contact with the meat and causing freezer burn which it WILL do. The ice melting will slowly rinse the meat and draw out the blood.
Check the ice level every morning. Drain the bloody water out of the cooler and fill it back up with ice.
Works like a champ.
And if you don't have one, get a Butt-Out tool. Get the new longer one. THOSE things are worth their weight in gold. No more cracking pelvic bones to get the poop shoot out.
Let it sit outside for three or four days keeping an eye on your level of ice. The towels cover the meat and prevent the ice from direct contact with the meat and causing freezer burn which it WILL do. The ice melting will slowly rinse the meat and draw out the blood.
Check the ice level every morning. Drain the bloody water out of the cooler and fill it back up with ice.
Works like a champ.
And if you don't have one, get a Butt-Out tool. Get the new longer one. THOSE things are worth their weight in gold. No more cracking pelvic bones to get the poop shoot out.
Art Eatman
Moderator In Memoriam
Good info, but we've wandered well away from the opening issue...
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