pork..it's what's for dinner (for a long time)

[backcast]

here's my 1st. 190lbs

[DUCKWHACKER]

Nice porker :notworthy :icon_thum

[bohl]

back, what did ya kill him with?

[N. Cook]

Great shot.....

[backcast]

Bohl, 12ga. 4buck (it's what I had). Luckily I got him on the spine from my stand. Guess 4 is good for mowing down human flesh, but that hog skin is TOUGH! Finished off w/ .38 to the head.

[DUCKWHACKER]

Not tryin' to nitpick here Backcast, but.... I notice the indicator on that scale is at about the halfway point. I believe those scales go to 300 lbs. You do the math oh mighty teacher. :eusa_liar :tongue11:

[Lawrence]

Them boars are mighty strong tasting.

I have heard keeping them in Vinegar and ice for 3 days takes the taste away. Or grind it up for sausage.

[backcast]

Lawrence, to my surprise, there was absolutely no funky smell, etc. to him at all. So far, it's been some fine eating!

Whacker, that scale ends about 3/4 down...I ain't lying!!!! I hauled his big a$$ out of the woods. So I'll now say it was 290!!!!

[DUCKWHACKER]

I here ya man. Those things are like draggin' a burlap sack full of jello. They snag on everything. At least deer have a long enough neck to get off the ground and offer a little leverage. Just bustin' your chops, I've drug enough pork to know where your comin' from. Around 70 of my own and countless times helpin' friends.

[Randy Clark]

way to go i met a guy once on the saint johns shot a spike buck with number 4 steel dropped it just outside his blind said it was so close he thought it would get powder burns