Decent boar last night

[half-baked]

Now that's a pig. Congrats on a job well done!

 

[J@son]

Congrats! Great shot on a great pig ...and well done for getting it out.

 

[a_seth]

Very impressive! Getting it back must have been something else…

 

[John Gryphon]

How much meat will you get from that?

And eat it? Gaaaa! Baaaaaa! Raaaank!

 

[filzee]

Great pig! Congrats

 

[NullMac]

Holy Moly. Hope the drag was down hill

 

[tom.h]

And eat it? Gaaaa! Baaaaaa! Raaaank!

imo best thing would be to grind it up and make sausages either for cooking or drying out.

 

[John Gryphon]

imo best thing would be to grind it up and make sausages either for cooking or drying out.

They boar can be very rank after eating carrion,if I was to eat wild it would be a young one thats crop raiding.
But depending on the boar in the UK snags mixed with venison could be pretty good.

 

[ABC 1]

I congratulate you on such a trophy! Good job!
What rifle did you use?
In my country we do not remove the skin from the pig/boar. Initially we burn the hair. Then we process it with hot water and scrape it off until it's fully removed from the skin. Paradoxically, the boars has white skin, like domestic pigs.
After this procedure, the hips can be smoked, marinated or dried in salt. Boar's leg is an excellent ham. I surely recommend it!

 

[wboulter]

That's a belter we'll done

 

[ABC 1]

Approximately so. Boar is hairier, but the work is worth it. In the end, the boar is white and does not differ from a domestic pig.

 

[tom.h]

Approximately so. Boar is hairier, but the work is worth it. In the end, the boar is white and does not differ from a domestic pig.

Very Interesting thanks for posting. If you have any videos about curing the hams etc would love to see more.

 

[ABC 1]

No problems. Tomorrow I'm going to rest, but next week I'll take a photo of my creation.
There are some rules when preparing a hamon. Initially, it is placed in a perforated crate (to drain the liquid). Place the hamon on the salt and cover with salt. Depending on the weight of the hip, the time of being in salt is 1 kg/day. For example, a 20 kg hip is in salt for 20 days.
After this, it is cleaned of salt and hung in a cool place away from the sun. It should be well ventilated.
Careful! It is desirable to prepare hamon during the cold period of the year, November-December.
The period of definitive preparation of the hip is 3 months minimum.

 

[ABC 1]

For example, the final product. I removed the meat from the bone and sealed it in a vacuum. It's more convenient. With a pint of beer it is excellent. The meat is more special than domestic pig. The color is burgundy.

 

[tom.h]

View attachment 364310
For example, the final product. I removed the meat from the bone and sealed it in a vacuum. It's more convenient. With a pint of beer it is excellent. The meat is more special than domestic pig. The color is burgundy.

Looks absolutely amazing... thanks for showing it.

 

[teyhan1]

FOD does produce some nice boar.
Taken with 210gr sub out of a 300BLK

 

[Lateral]

FOD does produce some nice boar.
Taken with 210gr sub out of a 300BLK

You're lucky the bullet didn't bounce off

 

[teyhan1]

You're lucky the bullet didn't bounce off

It did. The opposite side of his cranium.

 

[ABC 1]

Nice trophy.
I had an adventure in the winter. A similar boar was in an empty field 100-120m away. The first bullet missed and the boar went towards me... I was lucky, the second bullet stopped him and the third knocked him down. Otherwise it would tear me to pieces.

 

[Polar Lynx]

With boar this time of the year it is a sort of "out last night". 3-4 times each week late evenings are spent out in the open. Close dialog with local framers i.e. what is to be drilled here and there. Pea fields attract boar more than anything and are prio.
The diifference between foxing and boaring is that it easy to do day scanning with boar as they leave very distictive marks.

Anyway, out again last night. Large newly drilled peat field. Checked the place the day before and set up my Reolink (boar) Spy camera and boar all over it turned out

My cocker which is always with me became nervous or hot already efter 1/2 hour. Boar on the way, clearly. So suddenly 5 middle sized boar run out. Took only a few seconds. Another large boar out 20 m behind us.

Aimed at the group ca 70 m out. Singled out a male boar of 60-70 kg and shot was taken and boar dead on the spot.
Use: 308, Lapua Naturlis 170 gr coppar, scope ATN Mars LV 5-10X, spotter ATN Binox 4,5X
The scope is perfect for this kind of hunting. Very easy and light and of a "point and shoot" type. Always on 5X.

This form af hunting one would wish more fellow hunters would have a chance at. Been shooting all sort of prey for 40 yrs + but nothing beats boar night huning, especially summer nights.
Place: mid Sweden