kill a pig

When we raised pigs on the farm my father used a 44/40 for such work and his father used the same 44/40 before him...i don't know what happened to that old '92, guess it doesn't matter anymore, I don't raise pigs.
 
id use a 12g slug...gotta make sure its killed quickly right? the only animals i have shot point blank with a shotgun are rabbits and a few cats. no more head left :p

put the video on youtube so we can participate in the comments with PETA members :evil:
 
as few people suggested - give food, get close and pop in the head
as shown in the pdf few posts up thread - the read dot - the point kinda between the eyes and ears - the flat portion of the forehead.
make sure to shoot at 90 deg angle to avoid ricochet
I'd slice throat after that to drain blood.

we used to hit them in that spot with a huge club and cut into the heart directly, but you need to know how to do that.
you can then burn the hair (again need to know how to do it properly)
and skin becomes eatable or just skin the thing
 
treebutcher said:
A 22 will do fine, take your time and make your shot. Always try to be close to level with the pig. Aim between the eyes and up 1/2 inch make sure that your shooting back in to the pigs head. I have seen people who have shot down on a animal and the bullet will exit low and not kill the animal. I always have a 12ga close by when I am killing animals, just in case.
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Thats correct make sure you don't shoot down wards into the snout.Behind the ear with a .22 works 99% of the time.
 
I work in a farm so i'm used to do butchery. 22LR is the best choice from pig to beef. Shoot between the eyes and get your knife ready to cut the throat. Anything bigger than a 22 is to powerfull because the killing is too fast and the bleeding's not doing so well sometime. As an exemple, i shot a 550 pounds beef with a 22 at about 25 yards,between the eyes. Beef was knoked off just enough to go to the ground so i pick my knife to cut the throat to finish te job. Bleed very well and nothing unpleasant happened. Of course i always have a rifle just in case but i never had the need to use it.
 
#1 put some feed down
#2 make an imaginary x using the left eye right ear, right eye left ear
#3 .22 short, long, or long rifle in the center of the x .
#4 shoot
#5 cut throat bleed out
#6 wash clean skin gut etc
I grew up on a farm and all we ever used to kill pigs and beef was the lowley .22 short. If you use the formula, ears eyes, you cannot miss downing an animal quickley and ??painlesly?? If you look at the skull of the four footed baconmobile after he is down you will see a real thin spot on the eye ear target zone so it is easy to penetrate with the .22. No matter how you do it, it is still a messy process. If your friend is squemish maybe she should wait untill it is down and bled out
Good luck
 
treebutcher said:
I have seen tonns of farm animals dumped with 22. Just another word of caution don't use those cheep 500 for 10$ 22 shells, Get some stingers. I got involved in burning the hair off a pig last year, it sucked big time. I swear I will never do that again!!
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What sucked about it?

You have 3 choices.

Dip it in hot water...

Burn with Tiger Torch...

Or skin it.

Bacon aint gonna taste very good if it has hair on it...:eek:

easiest of the 3 is Tiger Torch. It does stink a little but it gets the job done.

I guess I don't mind smell so much...I grew up on hog/cattle farm. We had to clean the pens everyday after school from the time I was old enough to hold a manure fork till I left the farm @ 18 years old....now there is a job that sucks.
 
I've killed a couple of smaller pigs with a swift hammer blow to the head then a sturdy knife shoved into the heart...once the knife slides in you will know you are in or near the heart from a sudden gushing of blood, shove it in a bit further and frothy blood will come out indicating you are into the lungs.

I would have preferred a .22 in the head but we were going to cook the pigs on a spit and the cook was concerned about how a leaking bullet hole looks while the pig is cooking.

Pigs turned out great by the way...slow roasted over a hardwood smoldering fire. If you contact a pig farmer who has a lot of animals they will sometimes sell off slower growing runts at very reasonable prices.
 
Bpower said:
I've killed a couple of smaller pigs with a swift hammer blow to the head then a sturdy knife shoved into the heart...once the knife slides in you will know you are in or near the heart from a sudden gushing of blood, shove it in a bit further and frothy blood will come out indicating you are into the lungs.

I would have preferred a .22 in the head but we were going to cook the pigs on a spit and the cook was concerned about how a leaking bullet hole looks while the pig is cooking.

Pigs turned out great by the way...slow roasted over a hardwood smoldering fire. If you contact a pig farmer who has a lot of animals they will sometimes sell off slower growing runts at very reasonable prices.
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My OldMan showed us what to do with runts about 2-3 weeks after they were born.....they were taken out of the pen and hit in the head with a shovel.....end of story! Sucks being the runt of the litter.:confused:
 
recoveringunut said:
My firearm options are 270 180 grain, 12 gauge 3 inch slug, 22 win mag 40 grain or a 7.62x39 (cz 858)

So my 3 questions are these...where should I shot the animal ( I mean on its body....) what method should I use(gun, knife or other alternative)? If a gun...what calibre?l
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O your choices of firearms go with the 22 win mag. Avoid a hollow point bullet. It will open up on the skull and might not penetrate to the brain. A soft point will work but a FMJ will be best. That is exactly what we used on the farm several times yearly.

DO NOT shoot it right between the eyes. Take a good look at the animal before you do the deed. The brain is not between the eyes. The centre of an X drawn from one eye to the base of the opposite ear should be your aiming point. As others have stated give it some feed to keep it occupied and allow a close shot.

Have a sharp knife ready. As soon as it falls make the slit to bleed it.

Good luck. It certainly will not be like hunting.
 
treebutcher said:
I have never dipped a pig and scraped it. Skinning is easy and not to bad, most of the skin will just pull off. Burning is not so much fun. My brother got me to help him with his pig a year ago. The weather turned on us so we had to bring the pig into his garage(we left the door open). I found we couldn't get the hair to burn off. The torch would just give it a close shave, so we had to skin it. The smell was so bad it took months for the burnt hair smell to come out of his garage, we could taste the burnt hair smell.
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You weren't doing it right...

Your supposed to use the torch to blister the hide/skin....then scrape it with a large butcher knife. Only takes 10-15 minutes to do a pig.
 
Last year I shot a herford cow in the woods while deer hunting. First shot with the 243 hit a little low under the ear and really pissed it off. It needed a followup shot. So, unless you are absolutely sure of where to shoot it there is a chance of needing a second shot.

P.S. Yes I knew what I was shooting at, no I wasn't in trouble, it's a hell of a job gutting a cow in the woods. :eek:
 
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