A pig. This evening

Posted on April 16, 2013 by KG

pig1First one for the Marlin 30-30. (sorry, Mara)

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24 Responses to A pig. This evening

  1. Ronbo says:
    April 16, 2013 at 20:43

    Good shooting, Pig Slayer!

    Do they cook up, okay?

  2. KG says:
    April 16, 2013 at 20:46

    Thanks, Ronbo. The only ones that get eaten are when people capture piglets and take them home to fatten up for a few months. Nobody seems to eat grown pigs.
    I’ve half a mind to build a smoker and try it.
    I’ll pick Oswald Bastable’s brains for that, he’s an expert. :smile:

  3. KG says:
    April 16, 2013 at 20:49

    Me and Gecko went for a drive this afternoon and I’ve never seen so many ‘roos and pigs around. We were reduced to travelling in third gear half the time to avoid hitting suicidal kangaroos.

  4. KG says:
    April 16, 2013 at 21:06

    Sure is. :lol: And the bustard population– which the greens claim is endangered–seems to be booming as well. We shot heaps of these for the locals when we were living in remote Aboriginal communities.
    http://www.mdahlem.net/birds/7/bustard.php

  5. Darin says:
    April 16, 2013 at 22:52

    Good shooting!Not too many people eat the big ones here either.It all depends on what they have been foraging.
    If they have been eating a farmers grain crops,corn soybeans etc then they taste like store bought Pig.If they have been eating Acrons and wild Milo then the smell alone will keep any thoughts of eating them away.

    I remember one time when a friend and I surprised a group of about eight or ten sows and piglets.They were eating wild Cherries off a tree that had blown down in a storm.They saw us and took off running drunk.It was so funny watching them running ,leaning over sideways and crashing into trees we didn’t even get a shot off :lol:

    • KG says:
      April 16, 2013 at 23:08

      :mrgreen: I’ve seen elephants drunk on Marula fruit, Darin, and that has to be one of the best sights on earth.
      I’m thinking the wild pig might not be too bad smoked (no, not rolled up and inhaled, smoked like salmon and stuff). Kiwis do that a lot, so Oswald may have some useful info on it. He’s a mine of information.
      Our pigs are nowhere near as big as some of yours, but we have a hell of a lot of them.

      • Darin says:
        April 17, 2013 at 04:04

        “no,not rolled up and inhaled” I’d be a bitch finding papers that big :mrgreen:

        I wish I had a suppressor for my .45acp,about three weeks ago at 4:00 in the morning there was a Black Boar at about 175lbs running down the street two blocks over :twisted:

        I got a Hog’s Head cheese reciepe if your interested,lots of work though.

  6. KG says:
    April 16, 2013 at 23:10

    And you were right about the 30-30..using Rem 150gr Core-Lokt it dropped instantly. Head shot from slightly behind.

    • Ronbo says:
      April 17, 2013 at 01:38

      KG said: “Sure is. And the bustard population– which the greens claim is endangered–seems to be booming as well.”

      Up here in the Northwest USA, the evironmentalist wackos said the bears, wolves and bisons were “endangered” so lay off the hunting!

      So today the bears are putting Missoula, Montana under seige and the wolf packs are going after joggers in Anchorage, Alaska.

      Meanwhile the buffaloes plot the reconquest of the Great Plains… :mrgreen:

  7. Findalis says:
    April 17, 2013 at 01:48

    Now that’s bringing home the bacon!

    http://falfn.com/CrusaderRabbit/wp-content/plugins/wp-monalisa/icons/wpml_yahoo.gif

  8. Darin says:
    April 17, 2013 at 04:29

    The Politics of Pork :mrgreen:

    My local State rep Tony TPR(Tea Party Republican) and A Conservative Dem state rep got together and had a BBQ cook off at the capitol to raise money for Veterans.

    It was a fun day,for some reason BBQ Pork that’s falling off the bone along with all the fixings brings people together :grin:

    http://youtu.be/BZJx_JcRZjo?t=8s

    • KG says:
      April 17, 2013 at 05:38

      Do you have pulled pork down that way?

      • Darin says:
        April 17, 2013 at 09:57

        Oh yes,the lunch special at Tony’s place is a choice of Pulled Pork,Beef Brisket or BBQ ribs,two side orders and a drink for $5.50.Best deal in townhttp://falfn.com/CrusaderRabbit/wp-content/plugins/wp-monalisa/icons/wpml_yahoo.gif

        • KG says:
          April 17, 2013 at 10:12

          :shock: Hell yes! That’d be the best deal in any town.
          Damned if I can cook pork so it falls of the bone–it’s always tough. :sad:

          • Darin says:
            April 17, 2013 at 11:50

            I’m not that good at it yet either,but I am learning.One key I have found is to wrap the bottom side real good in foil as well as any of the thin parts,ribs etc so they don’t cook through ahead of the rest.That and low temps like 150-185f.

  9. Oswald Bastable says:
    April 17, 2013 at 04:35

    Making ham and bacon is not too hard. Will elaborate after work tonight.

  10. mistress mara says:
    April 17, 2013 at 11:42

    At least the kill was quick and clean KG. Thought about sending the trotters to your local mosque? :mrgreen:

    • KG says:
      April 17, 2013 at 11:48

      :lol: It was certainly quick, Mara. I’d hate it to be otherwise.
      Local mosque? None out here, and permission would likely not be granted to build one either.

  11. Oswald Bastable says:
    April 17, 2013 at 17:52

    Right!

    First soak the meat in a brine solution. There are as many recipes for this as there are folks doing home curing. One important ingredient is Prauge #1 powder- easily found on the net.

    Smoking is easy. Any hardwood (NOT gum or pine) will do- local knowledge is best here. A good tip is to put the wood chip in a tinfoil package and pierce with a few holes. Some say wet the wood chips, but don’t- the tinfoil wrap is much better.

    Smoking can be done on a kettle barbecue, a purpose built smoker of in a home-made smoker- again, there are as many designs as there are home smokers.

    Personally, I would just take the hind legs if I had an abundance of pork on the trotter!

  13. KG says:
    April 17, 2013 at 19:18

    Good stuff. Thanks, Os, I’ll go look at the links. http://falfn.com/CrusaderRabbit/wp-content/plugins/wp-monalisa/icons/wpml_good.gif