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Hunting and Fishing Rifle, Shotgun, Handgun, Archery, Blackpowder Saltwater and Fresh Water

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  #1  
Old 01-19-2013, 5:15 PM
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Default Scored pretty well with pigs at FHL

Too exhausted to give details - pics and story tomorrow.
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Old 01-19-2013, 6:45 PM
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Sweet! I was just thinking about you going out there this weekend! I'm glad you had a successful hunt!
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Old 01-19-2013, 8:28 PM
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Nice!
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Old 01-20-2013, 4:24 AM
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So did you score? What's pretty good?

Sounds like you had fun.
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Old 01-20-2013, 7:08 AM
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The suspense is killing me... come on man!

Last edited by GermanGuy; 01-21-2013 at 5:24 AM..
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Old 01-20-2013, 7:38 AM
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+1!
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Old 01-20-2013, 9:31 AM
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I'll do a write up in a bit. Still cleaning and stowing gear, re-sharpening my knives, and making the truck clean enough for the wife and kid. Thumbnail info is that I took him in Area## at about 7:30am..... I drove in and scouted a bit at about 6am, and was only hiking "boots on the ground" for about 30-40 minutes before I spotted him and stalked close enough to make the kill.

Here he is, freshly dead:


Hanging on the hook, ready to get processed:

Last edited by bigbossman; 03-05-2015 at 10:14 AM..
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  #8  
Old 01-20-2013, 9:42 AM
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That's a nice pig! I see only one round missing from your butt stock ammo holder. Looks like some good shooting there. Congratulations! I hunt public land for pigs a couple times a year and haven't got a shot at one yet.
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Old 01-20-2013, 9:52 AM
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Quote:
Originally Posted by GeeDog View Post
That's a nice pig! I see only one round missing from your butt stock ammo holder. Looks like some good shooting there. Congratulations! I hunt public land for pigs a couple times a year and haven't got a shot at one yet.
Actually there are three missing - I didn't fully populate it. Since I already had 4 in the magazine, I just stuck a few on the side "in case". Only needed one, though.

Also - you might note the head wound. I don't like meat damage.
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Old 01-20-2013, 9:53 AM
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Very nice! Looks like some strong Russian lines in his blood with all that hair, way to go
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Old 01-20-2013, 10:23 AM
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Thats a nice pig
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  #12  
Old 01-20-2013, 10:31 AM
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Very nice. i'm jealous. I was in area 27 Last month and didnt see nothing but DEER. i was annoyed especially with my retarded brother.


Does anyone know of any of the hotspots for pigs around FHL??
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  #13  
Old 01-20-2013, 12:30 PM
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Hell - I'm still cutting this beast up. I left the front legs/shoulders and one ham on ice in the chest last night, as I was too tired to handle knives properly. I've got a ton of meat on my hands - I'll be eating pork and feeding my friends for a long time.

Here's a couple of pis of just one of the hams - they're HUGE:



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Old 01-20-2013, 1:21 PM
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That is so awesome. I've yet to bring in a pig this year, seems like the only thing that wants to run in front of my rifle is coyote. I'm going out to my spot tomorrow so maybe you could loan me some of your luck?

Just curious, how far was the shot and what caliber/grain you using?
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Old 01-20-2013, 1:31 PM
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Quote:
Originally Posted by jonnyt16 View Post
That is so awesome. I've yet to bring in a pig this year, seems like the only thing that wants to run in front of my rifle is coyote. I'm going out to my spot tomorrow so maybe you could loan me some of your luck?

Just curious, how far was the shot and what caliber/grain you using?
If you've got access to private land, I can show up and sit right on your shoulder for good luck.

The shot was somewhere around 150 yards or so, downhill, with a 30-06 that I built myself on a Mauser K98 action using a Shilen barrel. Ammunition is hand-loaded: RP brass, Win primer, Barnes TTSX 150gr lead-free bullet, and 50.5gr of H4895.

Sub-moa at 100 yards. Not sure of the velocity as I haven't chrono'ed it yet, but the terminal ballistics tells the tale - one shot drop and perfect expansion:






Last edited by bigbossman; 01-22-2013 at 12:08 PM..
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  #16  
Old 01-20-2013, 1:53 PM
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Right on. Yeah expansion doesn't get much better than that. Looks like you got some good stuff going on there. Great shooting!
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  #17  
Old 01-20-2013, 2:12 PM
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Nice Hog!
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  #18  
Old 01-20-2013, 2:27 PM
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Quote:
Originally Posted by duckman1 View Post
Nice Hog!
Thanks. I have no way of knowing how heavy he was, but it had to be close to 200 pounds. After gutting him, I could barely drag him on flat ground, and it took me an hour to figure out how to get him up in the back of the truck. There was no way I could lift him by myself, and I never saw anyone else back there. I ended up having to use a tow-strap to drag him with the truck up to a cut in the road, and then backing up to the cut to roll him into the rear. It was exhausting.

After I got him loaded up, I still had to dress him out. Since the cleaning station is closed, I was directed to "use a tree"..... but then someone told me about the makeshift cleaning station by the campground. That worked OK, but it was a darn good thing I had a come-along to hoist him up to the hooks. That was another half hour of hard work to get sorted out.

Killed at 7:30, loaded into the truck by 8:30, and I finally finished cutting him up by 10:00 or so. Good thing it was cold outside.

Notes to self:

1) Get a Gambrel with block and tackle.
2) Get a MUCH bigger ice chest.
3) Don't shoot a big pig when I'm all alone.

I'm sure glad I was close to the truck when I killed him, and I'm really, REALLY glad I didn't kill him at the end of the day.

Last edited by bigbossman; 01-20-2013 at 2:29 PM..
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  #19  
Old 01-20-2013, 2:38 PM
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Throw out #3. Shoot him and worry about the details later.

It's messy and not fun, but you can quarter them out on the ground too.
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  #20  
Old 01-20-2013, 5:27 PM
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Quote:
Originally Posted by rodeoflyer View Post
Throw out #3. Shoot him and worry about the details later.
Should have had a smiley face on that one.

I should add:

Gut hook with T handle - this pig had REALLY thick skin

Bone saw.
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  #21  
Old 01-20-2013, 5:45 PM
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Cordless Makita sawzall..

I have the massive (125 quart) ice chest from Wally World. It's dedicated for hunting use, so I store my gear in it at home.

Did TA-2 still have the little town set up?
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  #22  
Old 01-20-2013, 7:04 PM
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Quote:
Originally Posted by bigbossman View Post
Hell - I'm still cutting this beast up. I left the front legs/shoulders and one ham on ice in the chest last night, as I was too tired to handle knives properly. I've got a ton of meat on my hands - I'll be eating pork and feeding my friends for a long time.

Here's a couple of pis of just one of the hams - they're HUGE:



You shouldn't post this. It's offensive - MAKES ME WANT TO EAT MY MONITOR!!
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  #23  
Old 01-20-2013, 8:20 PM
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Nice hog and great shot.
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  #24  
Old 01-20-2013, 8:28 PM
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PM or call me and I will show you how to make a great gabel without any sharp hooks and only about 1"square and 24-30" long.
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  #25  
Old 01-20-2013, 8:36 PM
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  #26  
Old 01-20-2013, 9:40 PM
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Nice shootin John, wish I could have made it. You can call the LEOs on the fort and they will open up the skinning rack for you usually or did you try that? We have our Prez Day hunt coming up if you can make that weekend. I might try and sneak a hunt next weekend in too before quail and duck closes.
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Old 01-20-2013, 10:04 PM
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Quote:
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Nice shootin John, wish I could have made it. You can call the LEOs on the fort and they will open up the skinning rack for you usually or did you try that? We have our Prez Day hunt coming up if you can make that weekend. I might try and sneak a hunt next weekend in too before quail and duck closes.
No, I did not know that. I asked the kid at the check-in, and he said it was closed and told me to go use a tree somewhere.

Too bad, too.... I could have asked the cop that pulled me over for speeding. He was cool, though - let me go with just a warning...... after checking my pig tag and making sure my guns were stored properly.

Word of advice: Obey the traffic and game laws on the base, because if you draw their attention they will check everything.
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Old 01-20-2013, 10:38 PM
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Congratulations, MAN! Hell of a MAN! I'm not only impressed with the harvest and the story, but it's the whole package. I wonder how many hunters on here actually know how to build their on piece and load their ammo? You haven't left anything out in your process. Congratulations!
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Old 01-21-2013, 4:23 AM
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Godd bullet performance and weight retention.
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Old 01-21-2013, 5:33 AM
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Congrats, bigbossman! Impressive pig, great report and awesome pictures!
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Old 01-21-2013, 6:19 AM
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Nice pig. Did you taste him yet? With Boars I always do the taste test first before cutting steaks and chops. If he's stinky he's sausage!

Next time if your by yourself rope the pig drag under a tree and toss rope over tree and use the truck to pull it up works great. Or gut him and then cut him in two right where the hips start, it works and makes for easy butchering on the tail gate with a cold beer.

I just do the gutless thing but I don't have to check the whole pig in where I hunt.
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Old 01-21-2013, 7:41 AM
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Nicely done brother!
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Old 01-21-2013, 9:04 AM
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Nice shot. Congrats. I love copper ammo.
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Old 01-21-2013, 9:24 AM
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Quote:
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Nice pig. Did you taste him yet?
Funny you should ask..... I finished boning out the front and rear legs yesterday morning and got some beautiful roasts, even from the front. This pig was as meaty as I've ever seen.

There was a bag full of scrap slices and chunks, and since I was hungry, I seasoned some up with garlic salt and pepper, and sauteed them in a little hot olive oil.

It tasted so damn good I ate nothing but sauteed pig scraps for the rest of the day, and will probably repeat that today.

I have another big bag of scraps... neck meat and such. I want to have sausage made, but so far no luck in finding a local butcher that processes game. I don't have the equipment to do it myself..... so if anyone is close to me and can make sausage I'll be glad to come over and help, and maybe leave some behind when I go.

Quote:
Originally Posted by rodeoflyer View Post
Did TA-2 still have the little town set up?
I saw one just off of Milpitas road when I was driving out. Wrecked cars scattered about, and a little mosque.

Last edited by bigbossman; 01-21-2013 at 1:08 PM..
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Old 01-21-2013, 1:34 PM
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Very impressed. I've bbq'ed roasts from the store for pulled pork but never had wild pig. Do you do anthing different when cooking it?
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Old 01-21-2013, 2:08 PM
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If you're cooking slow, it's pretty much the same. The main difference is the natural pork is a lot leaner, so you have to watch the cooking time.

I like to toss odd chunks and scraps in my spaghetti sauce, because that simmers all day and the wild pork breaks up and infuses itself into the sauce.

Just now I cubed some up, stir-fried it with seasoning, folded it into a 3 egg cheddar cheese omelet, and then wrapped the whole mess up in a big flour tortilla. Mmmmmmmmmmmmmmmmm..........

Last edited by bigbossman; 01-21-2013 at 2:10 PM..
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Old 01-21-2013, 3:16 PM
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Quote:
Originally Posted by bigbossman View Post
Just now I cubed some up, stir-fried it with seasoning, folded it into a 3 egg cheddar cheese omelet, and then wrapped the whole mess up in a big flour tortilla. Mmmmmmmmmmmmmmmmm..........
OK, now you're just gloating.
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Old 01-21-2013, 4:13 PM
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Mmmhhhh.... wild boar and egg burrito....
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  #39  
Old 01-21-2013, 4:52 PM
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Nice!! Just spent a 3 weeks working on FHL, wanna go hunting out there bad!! Putting in for some various tags this spring...never shot a pig tho..only bears in Alaska
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Old 01-21-2013, 5:00 PM
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Can you camp at FHL?
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