Sks vs boar ***warning pics of dead boar***

Brutus said:
Does not need any other attention then you would give store bought pork.

As long as internal temperature comes to 160 degrees F you will be just fine.
Click to expand...

For a long time, people have known that pork has to be well cooked for safety reasons. However, about 10 years ago it was announced that the number of parasites in Canadian pork was so well controled that cooking pork to a "rosé" was acceptable. I don't think this advice applies to wild boar, that's all I was getting at.

More info on the parasite of concern:

http://en.wikipedia.org/wiki/Trichinosis

But again, this is just a side point - it's nice to see a successful hunt like that :)
 
Very nice. Thanks for sharing your experience and the pics! I'm pretty shocked no one has made a 'capitalist pig' reference yet, what with it being a ComBloc rifle and all.
 
Ancalagon said:
For a long time, people have known that pork has to be well cooked for safety reasons. However, about 10 years ago it was announced that the number of parasites in Canadian pork was so well controled that cooking pork to a "rosé" was acceptable. I don't think this advice applies to wild boar, that's all I was getting at.

More info on the parasite of concern:

http://en.wikipedia.org/wiki/Trichinosis

But again, this is just a side point - it's nice to see a successful hunt like that :)
Click to expand...

Enjoy, I'll pass on the "blue" pork chops. ;)
 
Safe is one thing..........overcooked is another culinary crime!
Wild boar is very lean and seems to dry out faster than farm raised pork. (much like venison is to raised beef)
Those that have never had it or prepared/harvested wild boar from scratch can really mess up a nice meal. Beware of destroying an otherwise world class dinner.

For a roast just use an internal thermometer and hit the temperature of 160 degrees F & you'll be 100% fine.


Cheers!

Edit: Add some Greek lemon roast potatoes, use Cross & Blackwell mint sauce (the real stuff from Egyptian mint farms) for a meat topping with the meat piping hot, baby glazed carrots, your favorite red wine. Heaven on earth gourmet dinner IMO! :cool:
 
I got some trigger time with the SKS today, getting it tuned in for hunting season- whitetail this year.

Anyone who says it's not an accurate gun, or that it's not powerful enough, doesn't know what they're talking about.

I didn't get pics, but I was putting head shots 4/5 rounds on a turkey patterning target at 50 yards.
 
This is all great news. I just picked up an SKS yesterday but havent had a chance to send rounds out of it yet. Very encouraging! Congrats on yer pig!
 
Congrats to the op! :)

I find my experience with the SKS so far has been a great education in home gunsmithing. From the get go, I passed up on any tacticool modifications. My first thing to do was a trigger job. Next I did a lot of work with bedding. I used automotive gasket paper and brass shim stock. I have removed the bayonet and found that it shoots better. The front sight was swapped out with one of the tac sights thin front blades, although I am thinking that for hunting, the wide factory post might be better for quicker target acquisition. I also purchased an aftermarket gas cylinder and have been experimenting with vent holes near the piston head. The CZ ball ammo I have (circa 1974), seems to be quite a bit milder than the S&B 123 grain soft point I have. Anyways as most of my practice is with fmj, tossed empties would probably not be that much of an issue at woods range shooting.

Edit: I have had my SKS for probably 5 yrs now, and can get a typical 5 shot group of ~ 1-1/2" @ 50 yards using fmj.
 
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