1 weighed fully and the other 2 estimate.... but I would say on the good side since the scaled maxed at 350 and we didn't have it's rear off the trailer. We have another big boy showing up on cameras lately... I'll see if we have any new pics of him next week and post.
I've killed and eaten several 250-300 pounders. The secret to getting good pork is dressing and cooling down as quickly as possible. Sure can't haul them around all day.
Best BBQ I ever had came from a wild hog.
As Okiedog says, cool them immediately. I gutted mine on the spot, then took him down the road a mile and ran a garden hose down his gullet and ran the water until he was cool. Packing the body cavity with ice would also work.
As Okiedog says, cool them immediately. I gutted mine on the spot, then took him down the road a mile and ran a garden hose down his gullet and ran the water until he was cool. Packing the body cavity with ice would also work.
