A couple of pigs

Mail order 5lbs of bacon and pretend

I dont get why there arent Piggies all over Ontario if they are surviving the winter out west. Some places in the states seem to be almost overun with feral hogs.
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LOL good one USP but I actually CAN go get some of that in the local store ... :p ;)

Bacon wrapped Muskox?
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HAHA going to have to try that KDX.

SERIOUSLY thought where can I go and shoot one of these things ... or poke'em with a killing spear?(is there a regulation on how to hunt them?) HAHAHA ... hell let's fly some of these up here and see how they fair against our wolves ... as we go some big'uns up here! :D Cheers,

Otokiak
Rankin Inlet, NU
CANADA
 
saw a giant boar a few years back up in the berwyn area, never had a rifle and tryed very hard to fun him down with the truck. there was a farm up there aswell, that they all escaped from. think they had a bounty on for a while aswell. shoot on sight
 
I've got 8 boars (domestic) that I need to shoot today or tomorrow or when the Canadian Food Inspection Agency gets there "stuff" in order (it would be too much to ask that they take their heads out of their @$$'$), but that will be with a captive bolt gun.

I have used .22rimfire (my wife told me to use a bigger gun, lesson, listen to your wife on caliber selection) .303, to much for a head shot at five feet, even on a 500lber, 12ga with slugs are just right. My vet recommended a .410 or 20ga with slugs, I would love to try.

As far as for eating, a sow might be okay, but not a boar (easy to tell the difference, their sac is the size of your head).
 
(As far as for eating, a sow might be okay, but not a boar (easy to tell the difference, their sac is the size of your head)

Thanks!!!! now I have coffee all over my keyboard LMAO!!!
 
My daughter just had to have a Vietnamese Pot Bellied Pig. We got her a young male and oh my god do they stink! And it was a very clean pig, but ...oh my Christ! He smelt like a VW van load of hippies feet. I can't imagine trying to eat such a thing. He got better after his operation but til then...gag a maggot.
 
I miss my days of boar hunting in SK. I haven't seen one now for over two years. They are tasty critters - great for making sausage. I remember days when we would shoot 15+ in a day.
 
I just finished cutting up and curing 7 pounds of bacon. I use Buckboard bacon cure and instead of curing a shoulder or ham I cut the meat into cooking sized pieces (like thick bacon) and cure it for 5-7 days and then cold smoke it in my Bradley smoker for about 20-30 minutes. I don't know if I'm going to use Maple or Apple for this batch. I've only used Maple before when I used the same method to cure pork butt steaks (cut like thick bacon). As I was doing this tonight I got to thinking that the next time I see those fast fry pork loin chops on sale at Sobeys I'm going to buy a bunch and make back bacon out of them.

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I smoked some bacon that I made today. I used Buckboard bacon cure and left it in the fridge for 1 week and gave it 30 minutes of apple wood smoke in my Bradley smoker. I think I'm going to check out some garage sales this year (even though I detest the thought) and see if I can find an electric slicer.

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The only pig I have ever seen was in the south Okanagan, not far up the side of the valley... big... like 300 pounds eating fruit from a tree planted in the gold days.

One of the only days we wandered out of town without at least a .22. We though of some lord of the flies action, but probably a better idea we didn't due to the pigs size and what kind of monster it would turn into when we stabbed it.
 
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