Hog #2 goes to bio class..."Graphic"

oopswasthatyourdog?

oopswasthatyourdog?

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Sitting on my lilypad in southern Quebec
Well another hogs bites the bullet. This is the one that I missed last Friday! Once again I had the chance to finish work early and get out into the fields. This guy was at about 50 yards when I spotted him. The shot was standing with the .243, took him right in the neck. I had plans for the next hog I shot. I've been researching ways to cook one up and it is always mentioned that you have to remove the scent glands first. They are supposedly on the lower back and near the front legs. I just cant seem to find any info on what they look like or exactly where they are. I had decided that I would do some exploratory surgery on my next hog.....well I took that hog apart like a grade 10 biology student and appart from finding out that these suckers have more fat then a herford.... I never found the glands:confused:

This one was much larger then the one I shot last Sunday.

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When I got it home I put it on my workmate to start the "surgery"
It mesured 24" from the nose to the tip of the tail.

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Bio class.......

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the .243 left a pretty good exit wound

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Well the next step will be to bring a cooler packed with ice to save the meat on my next outing (screw the sent glands) and try my culinary talents. I'm still a little weary about eating one but I do believe I will go for it.
 
I've eaten them in the past. In fact fed the family sometimes with them also. Kids liked it well enough too. They grazed in the fields with the cattle where I lived then and the meat was OK. One bit of advice - stay away from older tough ones. Just eat the "in their prime" ones.

Not sure when I became such a hillbilly.:confused:
 
Nope can't do it, I've shot hundreds maybe thousands of hogs here in southern Ont. and I will never bring myself to eat one:puke: I thought it was bad enough when there used to be a contest around here once a year and you had to bring them back with you, just carrying them out of the field was :redface:
Slayer
 
your best bet is to cut the back half of the hog right off this is how we do are muskrats .we brown them up in a skillet then in to the oven for an hour with your favoret bbq sauce yummy
 
northwoodslivin said:
Stupid question. But is that what we call a ground hog here in Ontario? I see them from time to time. You can hunt these with a small game license?
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Same beast. Never ate one and don't think I ever will, but I don't doubt that they would be good. Love alfalfa and clover. Have tried muskrat, and they were good as well. Like anything, it depends how they are cooked.
 
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