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Post by OLKoot on Jan 31, 2011 13:30:31 GMT 12.75
Toby can run up a nice hog also.....I seen him with some nice ones he kilt!!
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Post by Paws on Feb 1, 2011 4:52:43 GMT 12.75
Toby can run up a nice hog also.....I seen him with some nice ones he kilt!! I heard that! , You know if he would bring one up I might just fix him up a pulled pork sammie with a little hot sauce on it.
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Post by OLKoot on Feb 1, 2011 5:13:38 GMT 12.75
YUMMMM, I do a pulled pork for the 4th of July now and invite the family....Usually it takes me a whole cryo pack of meat...Here in the east that's two butts...and runs me at least 16 hours of cooking time... Now if I could get Toby to run us up a hog or a turkey, we could do soe fine smoking.....That's where that ham came from, my smoker....
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Post by Toby Benoit on Feb 2, 2011 16:12:49 GMT 12.75
If I thought my old '93 Ford would make it I'd come fill yer freezers!!! PLENTY hogs around here!
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Post by OLKoot on Feb 3, 2011 3:28:21 GMT 12.75
Just saw a report on those pesky creatures a few days ago....They're getting bigger and nastier since they think a good portion of them are related in some way to the Russian boar... Just take it easy and in the spring we could make some real goof pulled pork....Its become one of my specialties.....
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Post by Two Tales on Feb 3, 2011 10:37:56 GMT 12.75
only takes 3 to 5 generations for them to revert back to that Euro line...and they start breeding at about 6 months...so if a sow gets loose today that is already bred within 2 years you will have hogs that show the genetic make up of the wild eruo/russian boar...some wildlife bio;ogest say that they are the most adapive critters on earth...from what I have seen I have to agree...
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Post by OLKoot on Feb 3, 2011 15:03:41 GMT 12.75
Had a crowd leave from Torrington 2 years ago to hunt Ft Benning JAWJA.....I got sick of course and by the time they got down , they had already culled the herd...
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Post by Paws on Feb 5, 2011 12:47:15 GMT 12.75
Just saw a report on those pesky creatures a few days ago....They're getting bigger and nastier since they think a good portion of them are related in some way to the Russian boar... Just take it easy and in the spring we could make some real goof pulled pork....Its become one of my specialties..... Stick it on a rack in a pan and set it in the oven or a smoker at about 200 and leave it alone for 12 hours. What could be easier? That's right, I use no seasoning. I figure the cure with all the salt or sugar is more than enough. For wild game though I guess I could possibly bring myself to put it in a brine for a couple of days before cooking.
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Post by OLKoot on Feb 8, 2011 10:15:45 GMT 12.75
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Post by OLKoot on Feb 10, 2011 15:27:42 GMT 12.75
Heard from the doc today...Still anemic, but there is a residual infection left in my body...Will do more blood work in two weeks.... TT, you hit it on the nail.....I guess it doesn't go away that fast....
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Post by Two Tales on Feb 10, 2011 15:58:00 GMT 12.75
I figure I'm somewhat of a subject matter exspertseeing as how I have it almost every year for the last 8-9 years and knocking on wood like a mad man that I aint had it last year or this year yet....
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