Posted: 3/24/2009 4:11:02 PM EDT
I can feel SGB's finger on the lock button... 
Well the BIL beat me out to our stands on saturday, that bastard!! we have had the feeders out for about 2.5 weeks now spraying a few pounds of corn early afternoon and later on in the afternoon. The hogs have been coming in right on schedule. At any rate he beat me to the stand on sat. and got to do the shooting. 3 rounds 2 hogs. 2 sows 110 and 130 pounds. I finished processing the meat earlier today. now I have some grillin goodies! 
He uses his stainless mini-14 ranch rifle with a williams peep I mounted last year, shots were at about 50 yards, ammo was wolf classic. 
Just figured I would throw that in the ring... a mini can and will put meat on the table, even with shitty wolf ammo... 
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Quoted:
Care to elaborate some on how you process it? Field dressing & cutting is self explanitory w/ gloves. What signs do you look for internally to ensure the animal is healty, do you brine it etc. We just cut off the backstrap off, gut em, take the front quaters, shoulders and hams off, cut the legs off, Then I throw them in a cooler with ice and some salt for a few days, Bone it out, then slice into BBQ pieces. I always inspect the meat as I go, closely looking for any signs of disease or parasites. It is not often that I find anything, I have only tossesd the meat from 2 so far. I sprinkle on a liberal amount of Everglades afterwards before it gets vacuum bagged and goes in the freezer.. who needs dillo dust when you have everglades. |
