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<blockquote data-quote="Oklahomabassin" data-source="post: 1936273" data-attributes="member: 1546"><p>Not that I disagree with leaving hogs lay, read my other post. Ask Droberts and Prophet whether a 240-250# boar is good eating or not. One of there buddies needed hogs for a big cookout last weekend. I stayed up 2 nights butchering hogs for them and would have had plenty of 150# hogs to choose from if I didn't have a fire call, just as I was starting in on a couple hogs, for a tank battery fire that kept me out a few hours by the time we waited for the rain and lightening to stop and a company official to arrive before starting fire suppression efforts. As it was about 2:30 in the morning after getting fire out and muddy fire trucks washed up, muddy hose washed up and trucks ready for another call, the 9 hogs from that nights trapping were taken to the coyotes. Since time was getting short for the cookout and hogs were getting spooky I was limited on choice and butchered a 240-250# boar. Soaked the meat in salted ice water and changed the water out twice more before washing them up for delivery. Unless they lied they said it was great.</p></blockquote><p></p>
[QUOTE="Oklahomabassin, post: 1936273, member: 1546"] Not that I disagree with leaving hogs lay, read my other post. Ask Droberts and Prophet whether a 240-250# boar is good eating or not. One of there buddies needed hogs for a big cookout last weekend. I stayed up 2 nights butchering hogs for them and would have had plenty of 150# hogs to choose from if I didn't have a fire call, just as I was starting in on a couple hogs, for a tank battery fire that kept me out a few hours by the time we waited for the rain and lightening to stop and a company official to arrive before starting fire suppression efforts. As it was about 2:30 in the morning after getting fire out and muddy fire trucks washed up, muddy hose washed up and trucks ready for another call, the 9 hogs from that nights trapping were taken to the coyotes. Since time was getting short for the cookout and hogs were getting spooky I was limited on choice and butchered a 240-250# boar. Soaked the meat in salted ice water and changed the water out twice more before washing them up for delivery. Unless they lied they said it was great. [/QUOTE]
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