Carter, it's .30 & up in Florida for deer. Hogs have no caliber requirement that I know of.
Nice shot Manny.Curious, how long does a pig that size last in your freezer? That is, how long does it take to consume that much meat?I only went deer hunting once, and that doe lasted us a long time. Fish on the otherhand doesn't last long in our house.
I have to convince the wife that we need to move to God's Waiting Room. My .30 100 fpe marauder would be the perfect rifle for that
Yup, I used to take hogs to my old restaurant and the chef used to make Carnitas
You can make whatever you want with wild hogs, it's all in the preparation.
Kerry...From what I've seen, the wild porkers are usually a lot leaner than their domesticated counterparts. I've tried smoking wild porkers before, and it's really an exercise in heat and time control. The meat is leaner, so it tends to be drier. It'll also depend on what cut of meat you're smoking as well as the age and size of the pig. I'd recommend a 40lb plump sow; use the backstraps, tenderloin and belly. There may be some fat on the butt, but it's not enough to compensate, so take only the top layer there. I'd also recommend wrapping it in foil (not too tightly) so that you can keep as much of the juices as possible. You can take the drippings and pour it on your pulled pork to make it even more succulent. We deboned a leg and put the meat in the smoker for 12 hours. Came out good, but was a little dry. Just a suggestion.