Large Boar in trap

[der Teufel]

Ref: Thread at http://www.thehighroad.org/showthread.php?t=693530

It's been a while since I've been able to get out and go after the hogs, but I caught up with the property owner and some friends and we baited and set the trap described in the referenced thread again. My game camera showed that a couple of large boars had been visiting the area, so we put corn in the trap and also spread a package of strawberry jello in it as an added inducement. We were out hunting at night and came by the trap area about 11:00PM and found a very large boar in the trap. We decided not to wait until morning to get him in fear that he might bust out somehow.



A heart girth measurement came up to almost 50 inches! That correlates to just under 300 Lbs. This is by far the largest hog we've taken off of this property. He had a layer of fat that was roughly an inch thick all across his back and sides.

 

[hoghunting]

Congrats, that's a big hog and no doubt he did a lot of damage to the guy's property. Betting the guy wants you back.

 

[alsaqr]

We decided not to wait until morning to get him in fear that he might bust out somehow.

A very wise decision. A 300 pound boar hog can escape a trap almost at will. i've had several big boars tear up traps and run off.

One trap was being watched by a game camera. After being trapped for over 17 hours the >300 pound boar broke welds and ran off.

 

[MCgunner]

What's his tusks look like?

 

[whughett]

Out of curosity how is the hog now processed. As kid growing up on a farm we butchered and processed the hogs, as they say we used everthing but the squeal.

I have read that wild pigs are just ferel hogs and the ones here in Florida do look like regular farm animals and there area crap load of them.

Met a man here in Mayaka that chased them down with American Bull dogs. Had one in a pen he was fattening up for thanksgiving, so he claimed.

Nothing like a fresh pork roast slow roasted until it falls apart and the skin is all crunchy.

 

[alsaqr]

I have read that wild pigs are just ferel hogs and the ones here in Florida do look like regular farm animals and there area crap load of them.

Pretty much. In some parts of the country feral hogs may have Eurasian boar blood. Some of the wild hogs we trap and hunt here look like slightly dirty show pigs.

Well cared for wild hog meat is the best there is. The meat of a wild hog is not the pale colored stuff sold in meat markets. Usually wild hogs are not terribly fat and have little or no bacon, but there are exceptions:




This hog was very fat but had no bacon:



The meat of a skinny wild hog is not fit to eat.

 

[chas08]

Out of curosity how is the hog now processed.

Here where I live a 300 lb Boar would get processed by Buzzards and Coyotes!
I don't care for the taste of large Boar. For eating, I prefer Sows under 150 lbs.
We've got enough of them around here we can be picky, so we take the Blue Bell approach: Shoot all we can and eat the Best!

 

[whughett]

Alsaqr:
Well there is another new one for me, skinning a hog that is, we always scraped the hair off after dunking in a half barrel of boiling water.
As Emil said,"pork fat rules"

Talk about difference in taste read post #7.

 

[Patocazador]

I hunt hogs in Florida on public land .. no trapping allowed. The first couple that I got, I tried to eat like a regular hog. There were tough and not worth it. Now I make the fat ones into sausage and give away the rest.
Most people have wised up and won't take them. I sometimes have to ask 6 or 7 people before one will say yes.

 

[der Teufel]

What's his tusks look like?

They were both broken.

Out of curosity how is the hog now processed?

We skinned it and cut off the leg quarters, backstraps, and some meat from outside the ribs and from the neck. We didn't gut it, but threw the carcass for the coyotes and buzzards. Then we cut all the meat from the bones and took it in to a local processor to be made into link sausage. My personal philosophy is that any hog over about 140# needs to made into sausage or ground meat.

 

[Lloyd Smale]

ive even made sausage out of big boars like that that was about inetable. Stunk the house up to cook it. I wouldnt even fool with a boar over about a 175lbs anymore. Now a 300lb sow would be a differnt thing.

 

[eastbank]

OT, on the farm growing up butchering the hogs in oct-nov was a exciting time for us young boys in the early 50,s and it took all day from the killing, scalding them and scraping the hair off to the cutting them up and making cracklings and ponhoss and when it was over and the clean up done we were allowed to set with the men and eat some cracklings and were given a glass of cold beer(i know it was against the law) but nobody cared. eastbank.

 

[alsaqr]

Well there is another new one for me, skinning a hog that is, we always scraped the hair off after dunking in a half barrel of boiling water.

Grew up in rural WV where everyone did that. Here we scrape a few hogs each year for special occasions like pig in the ground barbecues, proms, etc.

Takes me 15-30 minutes to skin and field dress a hog. Skinning pliers help greatly:

http://www.ebay.com/itm/ForEverlast...630?pt=LH_DefaultDomain_0&hash=item5aeec10856