Thread: Pigs

Nice, always wanted to take a couple of them, hope they taste good.

Nice Ed- Looks like the trip wasn't too boar_ing...but then again I guess it was! Glad you got the land-based hog notched, now how about showing us some water-based hogs 'tis the season, ya know! How far was the shot, treestand, over bait(minnow fishing)?? Maybe a pulled pork sample on Wednesday? Know it should be great, knowing your preference to pullin' jigs!! Jus' sayin'- or--How about some piggie burgers = real "ground hog" day!

u2s

Nice, how did it taste?

as most Feral hogs have mostly domestic blood they usually are good if butchered properly. where was this at Slab? Did you use Slab Sauce as an attractant?

What size hook did you use ?

Originally Posted by hdhntr

as most Feral hogs have mostly domestic blood they usually are good if butchered properly. where was this at Slab? Did you use Slab Sauce as an attractant?

Bear Bridge Ranch, Eustis FL. Near Ed Stone Park where the Crappie Masters will be held this coming week. They butcher them up right on site. Great place, will definitely have to do it again. Yep, Slabsauce makes a great fish attractant, and scent screen. I failed to use it in the morning and did not see any hogs, during the afternoon hunt I had them licking Slabsauce off the base of the blind! Took my pick of them, figured my first one should be a small one that hopefully would taste good.

Originally Posted by up2specks

How far was the shot, treestand, over bait(minnow fishing)?? Maybe a pulled pork sample on Wednesday? Know it should be great, knowing your preference to pullin' jigs!! Jus' sayin'- or--How about some piggie burgers = real "ground hog" day!

u2s

Shot from a blind about 5 ft off the ground, at a distance of only about 40 yards. I still think Oakwood gonna have better pulled pork than I could make. We tried the front quarters in the slow cooker, and it was good. IMHO a little fatty, but there were good pieces to be found. Billbob says the rear quarters will be a lot better. we will see. Also looking forward to the tenderloins.

Nice job, stack em up !!