giant wild hog

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When asked what the family plans to do with the pig, father DaveySmith said they will mount the head and throw away the rest. Apparently, the pig was too tough to eat.
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Aw... I would love to have that much bacon... :D

/Arcli9ht
 
"Proceeded to shoot it four times in the shoulder with his .357-caliber rifle.

"It didn't even phase him," said Corey Smith. "He just kept running."

After Corey's wife woke up Jeff, the two brothers chased the pig into the woods, where they shot him five more times and killed him.

I think when I went into the woods looking for it, I would've taken something a little bigger. I would imagine a wounded 870 lb hog would be just a little pissed.
 
Yeah, that seems really pointless!

How do they know it's "too tough to eat"? And even if it is tough, there's always sausage and plenty of charities who'd be happy to have it.
And then they're going to mount some critter they saw from the road and shot?

And the paper defines them as "hunters"- great!

Keith
 
That pig shouldnt have been shot. It should have been captured and been made into the new Arkansas mascot! Look out Tusk!:what:

I think that if I were to go looking for that one in particular, I would have used something that had the numbers 3, 5, and 7 in the caliber. But it would have been a .375 H&H, not a 357mag.
 
Wasting that much meat is criminal. Sad
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Wasting the meat makes me sick.
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I'll have to defend these guys and say they are probably right. AN 870 pound hog is not gonna eat very well. A VERY experienced cook may be able to make something that resembles edible.

Throw it away now, or cook it and throw it away after going through the time and trouble to prepare it.....you make the call.

Little pigs eat best.

Smoke
 
"A VERY experienced cook may be able to make something that resembles edible.' " .... and I have a crock pot."[/]

& a pressure cooker, some marinade, the grill, some sense .... ;)

Indeed.

Really amazing that 'Wut ain't edible" can become so with a bit of technique.

"Too tough to eat" means {mumble, grrrrr} ....

No such thing.
 
You could put a pig dead of old age through a meat grinder and toss in some spices and it would be palatable. It's called sausage.

Keith
 
Yup, Keith, that too.

Grinding usually takes out that "tough" part.

Can anyone say "pre-chewed" food? ;)

& the "add spices" comment shouldn't be disabused. A l'il marinade, some spices, smoke it too afterwards, whatever. Most anything can be made very tasty with just a l'il common sense & technique.

We don't eat non-kosher any longer, but I'd still put in the grunt work for making a few hundred pounds of decent meat into something for those who do.

Funny, this story somehow brought up a situation back in NW Louisiana when I was 15 or so. (really, my only "pig story.")

Driving my '65 Mustang through some pretty stupid mud-roads, my bud & I came across a few spotted piglets running across the 2-tracker. "How hard can that be!,?" we look at each other ;) Right. They are very fast for stupid l'il 10-pounders

We chase them with our Buck knives till momma treed us ...

So that went. Muddy, an appreciation of fast piglets, & the ire of Mom.
 
at somepoint that picture is going to go all "404" on us, so for the sake of the future:
attachment.php


As someone who has done sty time with colonial bred tuskers,
i would say Mr Yorkshire looks rather un feral and rather clean for a wild pig.

Maybe they bathed him for the picture
 

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Yup.

I don't believe in welfare, but I'll sure as hell put in some time into getting meat
for a neighbor. I reckon that's how the system is SUPPOSED to work. We all do what we can, and share our blessings.

Had some chile verde last night. Boy, what that woman could have done with 650 or so lbs of pork! Woulda made half the city of Augusta happy.
 
I have to say, that I frankly believe the whole "if it's bigger than 100 lbs, it's too tough" argument to be a wive's tale. I've eaten on a few 200-250 lb wild hogs, and they were as tender as the 80 shoat I shot a few years back. (i.e.: wonderful. Succulent. Delightful. Far better than storebought pork.)

I'm frankly looking for some of these 400 and 500 lb hogs. I'd be interested in testing my theory. So far, the bigger they are, the more good meat I'm getting!

Agree with my friend John-- those boys were criminally wasteful.
 
thats one pig ida not gone looking for after i pissed it off with a 357.they do eat meat too on occasion.4 legs can move much faster than 2.
 
I don't know about you fellas but anyone who has butchered hogs would know that a male hog that size and apparent age would produce such a STRONG odor, I don't know if the dogs would eat it. I don't know if you could stand to be in the kitchen where it was being cooked.
 
I wonder how many lbs of tough meat is eaten each day in the form of Sausage patties at McDonald's, the many fast breakfast joints, the greasy spoons and all the grocery stores all over the US. You really don't think they throw the "tuff" "stuff" away do you.

Careful, timely removal of the whole(I mean all, not part) male parts would have turned that "boar hog" into good sausage. The removal must be right after the kill, with out touching anything after the job, until a very good hand wash. Many large male hogs are butchered each year(day), that the reason the guys who know how to "do it" are the ones doing it.

Jimmy K
 

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