They're BAACCCKKKKK

[Geno]

Officers'Wife said:

I remember the year that my Dad decided the feral hog population in the Jakobee swamp needed to be thinned out. I was traumatized seeing six people open up on a family of hogs bathing in the mud with M1A's,SKS,a 45-70 and semi-automatic 30-06 rifles of unknown make and vintage. It was horrible, all 8 animals fell in a hail of gunfire...

I didn't even get the chance to cycle my Enfield.

That's one of the best posts I've ever read!!!

Geno

Geno

 

[lloveless]

"hogs are not a protected game species in Texas, you can use your F150 bumper if you want to. 25 yards is really close- have fun."

I used a 2001 Chevy Cavalier (by accident) on a herd at 2130 just south of Rocksprings, Tx.=5 adults dead and 6 fetus.
ll

 

[KMatch]

Cavalier?? Our Chevy 1500 saw some air over a single 200 pounder when it hit the rear axle on the shock mount after trashing the front bumper. I feel for ya!

 

[MCgunner]

I used a 2001 Chevy Cavalier (by accident) on a herd at 2130 just south of Rocksprings, Tx.=5 adults dead and 6 fetus.
ll

I had one of those. I figure that's probably the best use for one.

 

[horsemen61]

So you kill a decent size eating hog how would you cook it me I'm thinking low and slow BBQ

 

[calaverasslim]

Them problem with cooking a feral hog, anyway, is the lack of fat. It's just 100% lean. I have found that cooking on a BBQ just makes them tough.

Most of us grind it up for pan sausage. Add fatback and start grinding. Great breakfast sausage.

 

[nathan]

Buckshots or slugs , both are perfect medicine. Kill em and grill em...

 

[MCgunner]

I will BBQ the hams or ribs. The backstrap, aka pork loins, gets pan fried. The rest gets ground. Hogs where I have my place in Calhoun county are sometimes quite fat. There's no grain grown around there, just large ranges around, but there's lots of small tracts around my place with feeders. I think they're just corn fed from the feeders. Places are a bit larger up here in Colorado county, but there's still lots of feeders around. I've been here 7 months and have yet to take a hog here, though, so the jury is out. Last one I trapped at my other place was so fat I could have made bacon out of his belly meat. When slit open, it LOOKED like bacon. That's a bit unusual even there. Usually they're leaner. He sure was tasty.

I make breakfast sausage and stuff some, have a stuffer plate and attachments for my LEM grinder. The breakfast sausage is really good. Wife will cook various recipes with it and, as the name states, it's good for breakfast. I like to add some maple syrup to it. Gives it a sweet flavor, yummy.

 

[410.bird.shot]

When I lived in TX back in college, I used to save my lunch money and pay roughly $300/year for the privilege of hunting in Texas. TOTALLY worth it. I sure wish they'd offered a student license at a discount, but several friends' families let me hunt for free so it was more than a good deal for me. I killed a hog once, and it was black and white like a Hampshire. Dang fine eatin' too!

 

[MCgunner]

Hogs are back in the woods here, now. I think they took a hiatus to the grain fields for a while as they matured, but all the grain is harvested and the pigs are back in the woods, caught a whole family on the camera. I don't think I'll set my trap, though, until bow season. Should cool off a bit by then. I don't wanna have 'em die in the trap if I can't get out there post haste every morning to check it. It's been TOO danged hot here lately, 100+.

 

[mtnjrm]

Calaverasslim if you only have 3 rounds in that shotgun then carry some back up too and happy hunting.

 

[Paul7]

So you kill a decent size eating hog how would you cook it me I'm thinking low and slow BBQ

225 degrees for four or five hours, it is about my favorite meat, much better than the store bought factory pork.

 

[calaverasslim]

I'm gonna try that 225 degrees for a nr of hours. I love BBQ pork. If not, they still make great ground sausage.

 

[Paul7]

I'm gonna try that 225 degrees for a nr of hours. I love BBQ pork. If not, they still make great ground sausage.

Don't forget to cover it when cooking.

Also brown the meat first.

 

[OilyPablo]

At this point I think we need pictures.

 

[MCgunner]

Recent pigs....

 

[MCgunner]

Damn, they look tasty. I might have to go out and sit in my stand this afternoon with my SKS. Second evening they've showed up in 3. But, you can never tell when a friggin' hog is going to show up. They don't pattern like deer, not habitual.

 

[Texan Scott]

As a Texas hunter:

A) There is no magazine limit in Texas law. Magazine limits apply to FEDERALLY regulated hunting, e.g. migratory waterfowl.

B) Feral hogs are not regulated game under Texas law; the legal term applied to them is "noxious animal" (toxic to the ecosystem - not actually a reference to their odor, though it could be).

C) Texas law has a specific list of animals which may NOT be legally harvested with any rimfire cartridge. There are no further stipulations as to minimum caliber, FPS, or anything else.

D) Taking hogs is actively encouraged. No license to hunt is required on private land. They may be baited, snared, caged, or shot. There is no clear requirement to harvest the meat, as they are not regulated game. You can bury or burn the carcasses if need be (assuming it is legal to burn when/where you are).

E) General advice: know that it is safe and legal and SAFE AND LEGAL to shoot where you are. Use a centerfire weapon, preferably a medium- caliber rifle. Aim small, miss small/ "Dear Lord, make me fast and accurate".

 

[calaverasslim]

Pecans are falling. Hogs are in the area now. Almost sausage time. They were outside late yesterday and when it stops raining, I will take another look but I will have my rifle with me this time.

 

[wgaynor]

Just a question, not really contributing here, but instead of chasing them off, why not just set up some tannerite where you see them and wait till they get near. Shoot the tannerite and no more hogs. Is that illegal?

 

[alsaqr]

We caught six hogs yesterday. All were fat.

 

[MCgunner]

I guess that's the meaning of "hog tied"? XLint!

Spring on the door of my trap got damaged and broke. I just installed a new one I got at Sutherlands. Not sure if a critter busted it, but it was pretty messed up from letting a little buck go that got caught in it. His antlers got tangled in the spring and stretched it a bit before he got loose. I'm thinkin' a deer might have finished it off. I'm going to run back there and bait it, now.

 

[lobo9er]

Wish I had similar problem Alls I have to get rid of is wood chucks! Stay safe and have fun. At least you can eat 'em.

 

[alsaqr]

His antlers got tangled in the spring and stretched it a bit before he got loose.

Several guys around here have also caught deer. We've been lucky, never caught a deer. Maybe its because our traps all have root doors.

 

[der Teufel]

So you kill a decent size eating hog how would you cook it me I'm thinking low and slow BBQ

When I clean a hog, I don't bother to gut it. I just take the leg quarters and backstraps. If it's a large hog (>140Lbs or so) I also cut off as much neck meat as I can and on the really large ones I skin the meat from the outside of the ribs.

For hogs that weight around 50 - 125Lbs, I take the shoulders and separate the foreleg, then put a home made rub on the shoulder and bake it with the bone in at 350°F for about 45 minutes, then turn it over and bake another 30-45 minutes depending upon the size.

The seasoning rub I use is pretty simple:
1 Tbsp salt
1 Tbsp freshly ground pepper
1 Tbsp garlic powder
2 Tbsp brown sugar

Those four items listed above make a pretty good rub, and I suggest trying that first. If desired, these optional ingredients may be added: Paprika, Ground Cumin (not too much), Lemon Peel