Doing my part...

[65GbySeven]

Speer 90 TNT at 50 Yards. Curly shuffle was spirited, so he received a quality assurance shot.

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[Happy2Shoot]

How big were his tusks? Looked serious.

[sundowner]

Congrats on your boar .

[65GbySeven]

How big were his tusks? Looked serious.

I didn't measure them but 2.5"-3" maybe longer...? The buzzards should have him cleaned off by the time I go back in a couple weeks.

I am not a does mounts with my harvests, but this guy's skull would have looked pretty good.

[BlogSarge]

Sniff, sniff… Do I smell sausage and barbecue???

[65GbySeven]

Sniff, sniff… Do I smell sausage and barbecue???

Mainly I cut some small "chops" out of the backstraps then grind the rest up with a little pork belly. We use the ground pork for whatever...season and brown it up, through in some mixed veggies and dinner for four. The kids eat it up.

FYI you can get a meat grinder attachment for your wife's Kitchen Aid stand mixer for around $40-$50 bucks and it works great.

When I looked at getting a dedicated grinder, most of the cost is in the motors...and marketing. The Kitchen Aids have great motors. I run them for an hour or two straight with no issues.

[65GbySeven]

https://youtu.be/D9WcNFRnphw

This is about the easiest and cleanest way I have found to get the quarters, backstraps, and tenders without "smelling the guts." This gets 80% of the meat. I took the ribs off a 250LB. hog once...not enough meat to justify the extra work and smell.

[603Country]

I never gut them any more. I debone the hindquarters and shoulders and take the backstrap. My neighbor, on the other hand, wants everything but the guts. Even wants the neck roast.

[gwtx]

That's a big headed rascal. Thanks for killin him, and for the pics.