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5 comments

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  • spryor
    You're gonna melt the barrel down on that pistol.[;)]
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  • Reddot47
    Naw, Glocks can take it.

    When I get a chance I'm going to make a video of me doing that and try and post it.
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  • sarge_3ad
    Found their comments kinda funny, "It's at least a 300 to 400 pounder." I use to get pretty close to telling weight of Market Hogs back in my younger days. You can easily see that that hog weighed alot more than 400lbs.

    I see alot of guys talk about eating that beast as well. That animal may make decent sausage but that's about it. Have you ever eaten a boar? Boar meat is nasty, and it doesn't even make a good ham. If there was a way to castrate it and let it heal then you could butcher and have some decent chops.

    Just my thoughts.
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  • Reddot47
    I was wondering about hams from feral hogs. Do you get hams from sows or is it just because they are free range that they don't produce good ham?
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  • sarge_3ad
    quote:Originally posted by Reddot47
    I was wondering about hams from feral hogs. Do you get hams from sows or is it just because they are free range that they don't produce good ham?


    A good ham usually is from a barrow, which is a male hog that has been castrated, or a guilt which is a virgin female. Sows are usually butchered just for whole hog sausage, as well as boar meat however I believe the boar meat is probably mixed in with sow because of it's strong flavor. A ham is the rear quarter or hip of the hog and is process by injection with a brine, or as in the old days was weighted down in a bucket of brine for about 2wks. Then the ham is usually hung in a smoke house and smoked at low temp for 10 to 12 hrs. After the smoking the heat is raised to about 200 degrees and the ham is allowed to cook until the internal temp reaches 160 degrees. The brine is usually made up of water, pickling salt, curing salts, powdered dextrose (sugar), or my favorite (honey). I would think that a ferel hog would be pretty gamey, compared to a grain fed hog.
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