What do to with a big old (domestic) boar - Page 2

BuckCuller · #31 01-17-2018, 07:44 AM

Quote:

Originally Posted by ceadog

Hi Team,

Dad's got a small farm just inside Edmonton city limits. He's got a big old boar that's probably 350 lbs. It'll be a PITA to load on a trailer and probably won't taste particularly good.

I'm wondering if people would want it for dog food or bear/trapping bait. Thoughts?

Let kids ride it.

amosfella · #32 01-17-2018, 10:27 AM

I butchered an old boar here that was 671 pounds on the rail. There's an odd very faint bit of taint here and there on the meat.

I kept him away from any females for 3 months, and fed him chop and hay.

The meat's been just fine. Even if he is tainted, make him in to spicy sausages. You wouldn't notice...

Sooner · #33 01-17-2018, 10:45 AM

Quote:

Originally Posted by silver

I think a 22lr between the eyes from up close wouldn't make enough noise to bother anyone, if you think it might, turn on a radio.

Was thinking the same thing.

Sooner · #34 01-17-2018, 10:48 AM

Can someone explain this "taint" on an old boar. Never heard of live meat being tainted. This common with old pigs?

Bellero · #35 01-17-2018, 10:57 AM

Set him loose, there's always guys that looks for feral pigs to hunt lol

nube · #36 01-17-2018, 12:19 PM

Quote:

Originally Posted by Sportsman

That thing will taste like hell. Choke him out and give him to Nube for wolf bait.

Like i said earlier it is illegal on crown land to use for wolf bait. Wish I could use him. I have one farmer on private land with wolf issues and I could check to see if he wants more thinned out.

amosfella · #37 01-17-2018, 12:33 PM

Quote:

Originally Posted by Sooner

Was thinking the same thing.

no.

silver · #38 01-18-2018, 07:50 AM

Quote:

Originally Posted by Sooner

Can someone explain this "taint" on an old boar. Never heard of live meat being tainted. This common with old pigs?

I got a pig from a local farmer and after it came back from the locker plant, the meat had a strong unpleasant taste to it. Tried a few pieces but the taste was too much. The dog got the rest of it.

parfleche · #39 01-18-2018, 06:18 PM

why don,t you just cut his throat? Stab his jugular and let him bleed out, That,s what we did .

JD848 · #40 01-18-2018, 06:58 PM

Get an inspector to test the meat and donate to corrections Canada,some penn,that eat good grub every day on our dime,i will help with the butcher costs if you can pull it off.Or some gang in the city looking for a pig roast,just put different plates on your truck when you drop it off and call from a pay phone.I could give you ten other things to do with it ,but this is a public line.

Gary K · #41 01-18-2018, 07:40 PM

Quote:

Originally Posted by Bulldog Edm

Wouldn't the best way to kill it be using a bow? I'm in the city and would be willing to come with my bow if you would like.

that would be a loud, long, kill for a city backyard.
unless maybe a heavy bolt to the skull?

Bulldog Edm · #42 01-18-2018, 10:15 PM

Quote:

Originally Posted by Gary K

that would be a loud, long, kill for a city backyard.
unless maybe a heavy bolt to the skull?

He said that it's on a small farm just inside city limits. It's not a 350 lb pig in a residential back yard. A well placed shot with a bow might get a few squeals out before it died but that's it.

Bub · #43 01-18-2018, 11:00 PM

Quote:

Originally Posted by silver

I think a 22lr between the eyes from up close wouldn't make enough noise to bother anyone, if you think it might, turn on a radio.

Quote:

Originally Posted by Sooner

Was thinking the same thing.

Nothing wrong with that, except for the fact that it is illegal.

amosfella · #44 01-18-2018, 11:28 PM

I'm guessing if the OP is saying that the pig is too big to breed, that it's more like 700 pounds. Many people misjudge the weight of pigs...

22LR in a pig like that is begging for a trainwreck...

Red Bullets · #45 01-19-2018, 02:05 AM

A 22 swift, 22 hornet or 22 magnum would be more efficient. Or maybe even better a 410 slug. Pigs have small brains so shot placement is critical. An 'X' drawn between the ears and eyes is the kill zone. Don't shoot from too high over the hog. More the angle of the arrow in the pic.

h&t · #46 01-19-2018, 09:04 PM

Castrate, wait few months, slaughter, eat.

I used to work on a pig farm in the old world, we 'fixed' them w/o anesthesia.

h&t · #47 01-19-2018, 09:07 PM

Quote:

Originally Posted by parfleche

why don,t you just cut his throat? Stab his jugular and let him bleed out, That,s what we did .

I don't think you ever did that on a mature boar.
You don't cut pig's throat (this is done to sheep and goats), the neck is too thick, you stick them in the heart.

trophybook · #48 01-20-2018, 07:37 AM

Just rent a hilt gun from home Depot (the powder actuated tool used to put nails into concrete )

ceadog · #49 02-26-2018, 10:23 AM

It's done, he tastes fine.

We did up a sow and the big 'ol boar on the weekend. I killed and gutted both on Saturday and let them hang overnight. Sunday a gent I knew who is a professional (recently retired) meat cutter came out around noon and had them both sliced and diced, with a nice coffee break in the middle, a lot of coaching/teaching AND sharpening all my knives, by 4:30pm. Amazing and educational.

The sow went into two totes of cuts and one of trim. The boar went into three very full totes of trim and a handful of other cuts, plus lots left over for the dogs. There's a lot of sausage in my future.