I'm hungry after reading this.Lynyrd wrote:I kill better than 50 hogs/yr, and I've weighed a lot of them. I ain't buying the weight number. More like 295-315. As for the taking too long to find him, that's what happens with light loads. I've dropped a lot of them with a .556, but you have to hit them in the neck and break the spine. I've also seen hogs that size killed in cold weather and handled right. Put on ice quick. And when the meat hits the skillet it stinks you out of the kitchen. I agree with others that any mature boar is not worth eating. I've tried soaking them in brine for days, and the meat still stunk when you cooked it. They get a hormone at maturity that permeates the meat.
Now a sow, or a young pig under 100 lbs, quite tasty. I haven't bought sausage at the store in years. Them little 20 pound pigs are my favorite to eat.
