Hog hunting, Central Florida, late June?
- Thread starter Dave R
- Start date
dmented692006
New member
i went to a place down in okechobee(sp?) and shot one hog and killed another with a knife. i had a blast. im not sure if how far it is from orlando but its called outwest farms. www.outwestfarms.com
Several good outfitters in the area. I have not used any, so I won't make any recommendations, but there are plenty to choose from nearby.
Check over at www.texasboars.com for recommendations.
Check over at www.texasboars.com for recommendations.
Thanks for the tips. Demented, that place in Okechobee looks about right. No, its not 'too' far away. Maybe 3 hours.
Whiskey, I lurked over on Texasboars for a while, but didn't see any Florida info. Are you sure those Texans know about hunting in Florida?
If you don't mind providing some names, I don't necessarily need recommendations. Shopping is half the fun...
Whiskey, I lurked over on Texasboars for a while, but didn't see any Florida info. Are you sure those Texans know about hunting in Florida?
If you don't mind providing some names, I don't necessarily need recommendations. Shopping is half the fun...
stallion114
New member
Just out of curiosity, but do the boars taste much like regular pork?
Wild Bill Bucks
New member
Wild hog has a flavor all it's own. It is delicious when properly prepared.
I do not eat the Boars. The little pigs( under 100 lbs) are the absolute best,
and the bigger sows ( 300 to 400lbs) can be prepared to taste good as well.
People tell me they can fix the boars to taste good, but so far I haven't eaten any that I cared for.
I don't hunt pig for the trophy, so generally I won't shoot the larger pigs, unless I am trying to rid a piece of property of them.
The smaller pigs are much better eating, and several of them can be frozen, without taking up a lot of space in the freezer.
After soaking them in salt water and lemon juice for 24 hours, they can be frozen with the marination sauce, and when you thaw them out, they are ready for the smoker. YUM YUM
I do not eat the Boars. The little pigs( under 100 lbs) are the absolute best,
and the bigger sows ( 300 to 400lbs) can be prepared to taste good as well.
People tell me they can fix the boars to taste good, but so far I haven't eaten any that I cared for.
I don't hunt pig for the trophy, so generally I won't shoot the larger pigs, unless I am trying to rid a piece of property of them.
The smaller pigs are much better eating, and several of them can be frozen, without taking up a lot of space in the freezer.
After soaking them in salt water and lemon juice for 24 hours, they can be frozen with the marination sauce, and when you thaw them out, they are ready for the smoker. YUM YUM
Fat White Boy
New member
I generally try to shoot them under 200 pounds. I used to butcher them, getting hams, roasts, chops etc. Now I just save the loins and get the rest ground up into sausage. I prefer Polish and Italian with a little made into breakfast. I have a stuffer so I make my own links...Mmmmmm- Good stuff...