Epic weekend pig hunt with Neil and GSGS

Um... How is this for a trophy shot till I get something better?
;Ddunyzahu.jpg


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I'm... How is this for a trophy shot?
;D


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Lungpopper said:
Looks like you need a smoker and a sausage maker.

You could also just take it to a butcher if you do not want to go through the trouble. My local butcher does it for 1.30 a link or something like that with plenty of flavors to choose from
 
chuck88norris said:
Lungpopper said:
Looks like you need a smoker and a sausage maker.

You could also just take it to a butcher if you do not want to go through the trouble. My local butcher does it for 1.30 a link or something like that with plenty of flavors to choose from

I have a buddy who has the gear. We make italian sausage and chorizo together. I supply the meat, he supplies the spices, casings, etc. We split the final product. And like Randomshot and Lungpopper, we have been known to enjoy a beer or two in the process. This pig was pretty lean so I didn't take any bacon; otherwise I'd have smoked it. I did take liver for frying, and heart, tongue and kidneys for brining. "Waste not, want not" are words I live by.

Thanks for the suggestion though. Cory has a connection too, and you never know when you'll need a professional butcher so this is good info to have.
8)
 
It's a beast...the pig! ;D

Great looking paint job on that animal.
 

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