TexasCHLforum.com

https://www.news-journal.com/news/2017/ ... d-feral-h/

"This pig had been terrorizing his property for years — five or six," said Game Warden Todd Long. "So every time he went hunting, he took a little extra firepower in case it showed up. Well, this time, it showed up."

Clowers used a .223-caliber AR rifle to kill the pig.

My question is around how many rounds it took. I've dropped smaller hogs with one round and I'm curious if he was able to do the same on this one.

I'd like to what grain, mfg, etc. cartridge did he use.

Plus, where was his bullet placement?

How did he confirm it's weight?

Scale or guesstimate...?

.223 is a "little extra firepower" compared to what he normally hunted with? I'm not sure I'd feel confident taking that thing with .50 BMG.

That's quite a piggie.

SQLGeek wrote:.223 is a "little extra firepower" compared to what he normally hunted with?

Remember it is still bow season!

pbwalker wrote:My question is around how many rounds it took. I've dropped smaller hogs with one round and I'm curious if he was able to do the same on this one.

My question is, when did an AR15 become “a little extra firepower” when hog hunting? I guess those of us who use .308s are going to have to turn in our man cards.

It was left out too long for the meat to be salvageable? I'd say 4-5 years too long. I wouldn't want to make sausage with a farm raised hog that size. And I very rarely butcher anything over 140 that we kill wild. The largest gilt I butchered was pushing 200. And that I made into sausage.

I’d be confident I could take that pig with a 223/556 with the right load. But I wouldn’t wanna eat that pig. Wayyyyy to large. As others have said anything over 140 is reaching the only make into sausage part of the book. But one heck of a trophie!

The Annoyed Man wrote:

pbwalker wrote:My question is around how many rounds it took. I've dropped smaller hogs with one round and I'm curious if he was able to do the same on this one.

My question is, when did an AR15 become “a little extra firepower” when hog hunting? I guess those of us who use .308s are going to have to turn in our man cards.

A real man would use a butter knife.

The Annoyed Man wrote:

pbwalker wrote:My question is around how many rounds it took. I've dropped smaller hogs with one round and I'm curious if he was able to do the same on this one.

My question is, when did an AR15 become “a little extra firepower” when hog hunting? I guess those of us who use .308s are going to have to turn in our man cards.

.308? Compared to flintknapper’s rig you’re talking about a pea shooter. Hopefully he’ll be along before long to add his thoughts, being the resident E Texas hog hunting expert.

That said, yes I know you can use 5.56 but I’m with you TAM, I’d want something with a little more “umph”.

FN FAL with 30rnd mag, I think :-0

Abraham wrote:I'd like to what grain, mfg, etc. cartridge did he use.

Plus, where was his bullet placement?

How did he confirm it's weight?

Scale or guesstimate...?

Seeing as the article says 416 lbs, I would guesstimate he used a scale.....

Soccerdad1995 wrote: A real man would use a butter knife.

A mil spec butter knife?

Regardless the weight, a very nice pig...and ONE LESS to propagate the species.

A carefully placed CNS shot (Central Nervous System) will drop a hog that size with little problem. A shot to the brain-pan, Occipital Joint or the Vertebrae in the center of the neck will all have the same effect (animal drops in its tracks). The .223/5.56 (with proper bullet construction) is plenty capable of that.

Congratulations to the Land Owner.

I kill better than 50 hogs/yr, and I've weighed a lot of them. I ain't buying the weight number. More like 295-315. As for the taking too long to find him, that's what happens with light loads. I've dropped a lot of them with a .556, but you have to hit them in the neck and break the spine. I've also seen hogs that size killed in cold weather and handled right. Put on ice quick. And when the meat hits the skillet it stinks you out of the kitchen. I agree with others that any mature boar is not worth eating. I've tried soaking them in brine for days, and the meat still stunk when you cooked it. They get a hormone at maturity that permeates the meat.

Now a sow, or a young pig under 100 lbs, quite tasty. I haven't bought sausage at the store in years. Them little 20 pound pigs are my favorite to eat.