I hate pigs. I love shooting pigs.View attachment 542441
Just an average day checking cattle in TX.
Does a tactical (gun mounted) light work well with a standard scope for night time hunting/shooting? I had hogs on my place for the first time last week. Ended up with 20-30 of them making a run at me in the dark, in the rain.Hunting hogs is so much fun! How in the world is there not a subforum just for hogs?
We have a lease down in GA specifically for hogs, and it's overrun with them. We make 3-4 trips each year and bring back tons of pork.
It started as a cheap hunt, but after the lease, multiple thermals, 6.5 Grendel builds and suppressors, it gets expensive! We've done stands, still hunts, hound hunts, vehicle hunts, but I think my favorite is still daytime stalking. It's a rush every time.
The ones I have got tasted nothing like farm raised pigs. The meat is closer to beef, a deep red color and very lean. For breakfast sausage I add pork fat, 15-20 %.The chops are the closest to farm raised. I really like it as does the wife. As for where to hunt on the East coast, I think Florida has a pig problem, but like Cal. a lot of the pigs are on private property so it's likely a pay to play situation.Couple questions that I hope are relevant.
1) How’s the meat? Is it like farm raised pork?
2) Any good spots on the East Coast? I’m in central WV. We have a season but it’s only in 4 counties. I don’t think there are a lot of public land options there. Thanks.
It certainly can! I killed a lot of pigs that way before I had NV and thermal.Does a tactical (gun mounted) light work well with a standard scope for night time hunting/shooting? I had hogs on my place for the first time last week. Ended up with 20-30 of them making a run at me in the dark, in the rain.
The ones I have got tasted nothing like farm raised pigs. The meat is closer to beef, a deep red color and very lean. For breakfast sausage I add pork fat, 15-20 %.The chops are the closest to farm raised. I really like it as does the wife. As for where to hunt on the East coast, I think Florida has a pig problem, but like Cal. a lot of the pigs are on private property so it's likely a pay to play situation.
I usually just cook wild hog on my pellet grill. Always thought it tasted somewhere between domestic pork and venison. It’s always been very good with the exception of one tough big boar hog.Couple questions that I hope are relevant.
1) How’s the meat? Is it like farm raised pork?
2) Any good spots on the East Coast? I’m in central WV. We have a season but it’s only in 4 counties. I don’t think there are a lot of public land options there. Thanks.
I think I got you beat, but it's close!View attachment 542897
I win the smallest pig award! I can’t stand them.
One of the methods we use to catch/kill them was to put a “hog bomb” in our food plots that had a fence around them. The hogs would find the corn mash pile and couldn’t eat all the corn and then bed down in the field. We’d then drive up to the gate and close it and proceed to kill every last one.
I think I got you beat, but it's close!