Lee Loader

Killed this fellow at 2:30 this morning with the M94TS.



My load.

Sweet !

I think that is one of the new to me moulds I picked up .
I hope I get to shoot it pretty soon ......

Wish I could remember if that’s the mold I have. I bet not. Mines your original design for old Marlins like my ‘51 336.

GasGuzzler wrote:Wish I could remember if that’s the mold I have. I bet not. Mines your original design for old Marlins like my ‘51 336.

The TLC311-170-RF

How do the hogs in your area taste? The ones around here are better than store bought pork. I don't have any of them on my property (yet). But they are in the area.

farmerjim wrote:How do the hogs in your area taste? The ones around here are better than store bought pork. I don't have any of them on my property (yet). But they are in the area.

The same, better than store bought. The best way I describe a feral to domestic hog is that the fat on the domestic seems to be "intergranular" with the meat where the feral hog is outside the muscles. Probably just a free-range thing.

With fellows like this, once they have visible cutters, I don't like them except for the back straps. The cuts have an unmistakable flavor to them except for the straps. I do five quick cuts with a pocket knife to remove them.
Most of the public hunts in Texas want the all the hogs you can kill, killed, and you can leave them in place. I've shown many hunters this, and on these deer hunts, you can fill your backpack with backstraps. I carry a game bag to tie, package, tie, and cut (repeat for the next) and a large waxed oven bag to use as a pack liner.

One of the side benefits of the cut is that if I were to drag this hog off, it would take the scavengers two days to get him open (that hide is unbelievable tough), and then another day to dispose of him. With this cut, he is gone in about 4 to 8 hours.

Ranch Dog wrote:...... all the hogs you can kill, killed, and you can leave them in place.

With this cut, he is gone in about 4 to 8 hours.

I was going to say the very same.

I think mine is the 311-170 FP NOE .

Nice work all that meat I be BBQ 24/7

akuser47 wrote:Nice work all that meat I be BBQ 24/7

Just killed two with my Glenfield 30GT.