Feral Hogs

Discussion in 'Hunting & Fishing' started by Sam Crow, Feb 20, 2013.

  1. Sam Crow Forum Veteran

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    Early Spanish explorers probably were the first to introduce hogs in Texas over 300 years ago. As colonization increased, hog numbers subsequently increased. They provided an important source of cured meat and lard for settlers.
    During the fight for Texas independence as people fled for safety into the United States or Mexico, many hogs escaped or were released. It was not until the mid 1800s when hostilities between the United States and Mexico ended that settlers once again began bringing livestock back into Texas. The livestock included hogs that ranged freely. Many escaped, contributing to the feral population.
    In the 1930s, European wild hogs, "Russian boars," were first imported and introduced into Texas by ranchers and sportsmen for sport hunting. Most of these eventually escaped from game ranches and began free ranging and breeding with feral hogs. Because of this crossbreeding, there are very few, if any, true European hogs remaining in Texas.
    Feral hogs are unprotected, exotic, non-game animals. Therefore, they may be taken by any means or methods at any time of year. There are no seasons or bag limits, however a hunting license and landowner permission are required to hunt them.
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    Feral hogs may appear basically the same as domestic hogs and will vary in color and coat pattern. A mature feral hog may reach a shoulder height of 36 inches and weigh from 100 to over 400 pounds. The extreme larger hogs are generally not far removed from domestication. Males are generally larger than females. European wild hogs are about the same size; however, their legs and snouts are usually longer and they have a larger head in proportion to the body. Their body is covered with long, stiff, grizzled colored hairs, long side whiskers, a longer straighter tail, and a nape on the neck giving the European hog a razorback, sloped appearance. The crossing of European and feral hogs often produces an offspring with some European characteristics. Feral hogs are more muscular than domestic hogs, and have very little fat.
    Additionally, the hairs of European appearing hogs and their hybrids frequently have multiple split ends. The young are born a reddish color with black longitudinal stripes. As they mature, the coat color becomes predominantly dark brown or black.
    Hogs have four continuously growing tusks (two on top, two on bottom) and their contact causes a continuous sharpening of the lower tusks. They have relatively poor eyesight but have keen senses of hearing and smell.
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    I like the babies best.
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  2. tricknologist menace to sobriety

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    There are a lot of feral hogs in Louisiana too.

    They had completely over run undeveloped parts of New Orleans East since hunting isn't permitted in Orleans parish. They were cleaned out by hurricane Katrina and I think they all drowned.

    I'd like to hunt some, but when you live in the city, it's hard to find someplace legal to hunt that isn't over run with other hunters unless you want to drive for 4 hours each way.
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  3. Sam Crow Forum Veteran

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    Is the meat good to eat?

    Yes, meat from feral hogs is extremely tasty and much leaner than penraised pork. The meat from older boars may be tougher and rank tasting if not prepared adequately. As with all pork, care should be taken and the meat well cooked. Otherwise, it should be prepared just like market hogs. The slower the meat is cooked, the more tender and tasty it becomes.
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  4. Macrobius The Old Usager

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    That's a bit of an understatement. The escape of hogs from the southern (Florida to Alabama) expedition of Ponce de Leon is sometimes credited with the accidental introduction of Smallpox on this continent -- to which the Europeans were immune, because 1/3 or them had been culled in the Black Plague, which allowed Smallpox to be endemic, but not epidemic, in European populations.... down until the time the European Jenner invented 'vaccination' of course -- and as a consequence up to 90% of the Injun population in some areas was eliminated outright, creating an opportunity -- if an accidental one -- for European settlement.
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  5. SouthernStar Forum Veteran

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    Sam, that meat looks very good!
  6. Mrs. White Molon Labe

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    The meat looks just like Red Wattle meat.......
  7. Sam Crow Forum Veteran

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    What in the world is Red Wattle meat ?
  8. SouthernStar Forum Veteran

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    @Sam Crow Kill me one for the 30th March and come over and cook it on a spit. I'm salivating. Do you marinate it, Sam?
  9. Apocales 4:35a.m. just one more episode..

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    My friend goes up to Northern Arizona and hunts them religiously and often time they turn a lot of the meat into jerky, which is hands down the best jerky my mouth has ever tasted.
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  10. SouthernStar Forum Veteran

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    I've never tasted pig jerky. Here, it's beef, ostrich and other game biltong. A butcher I buy from makes dried wors as well as dried wors from pig meat but I don't care for it.
  11. MadScienceType Trumpenkrieg

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    Is that your wigger or non-wigger son making the sausage, Sam?
  12. Mrs. White Molon Labe

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    Red Wattles are a very rare heritage breed.......they have dark red meat with very little fat.

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  13. Celt A fronte praecipitium a tergo lupi

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    Shucks, when I first saw the thread title I was hoping the thread might be about hunting nigger politicians in D.C. darn the luck! LOL
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  14. Celt A fronte praecipitium a tergo lupi

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    Yep, it COULD BE a potential hnic adoptee. Ya know, I feel kinda bad comparing the poor useful hog to niggers though...at least the hog has a useful purpose in life...
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  15. Sam Crow Forum Veteran

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    Yes that is the non wigger making the sausage, the wigger is in the first pic skinning the hog ( the guy in the blue jacket), I am about to make a GWM out of him.
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