Trophy Sow, regular sow, and boar

[Konocti's Wigwam]

You are going with TTSX which are a good bullet if you want a particular type of performance.

I like Hornady also, but Barnes is a well liked hunting projectile.

As you are in CA and apparently must use copper bullets

Yes, this is a problem for me, as I mainly plan to hunt and load the same ammo to shoot at the range every month. I'd like to go twice a month to the range, say 50 rounds each time. I have about 250 x 130 grain TMKs in 6.5mm(.264"). I have a bunch of 140 grain A-Max in 6.5mm/.264" also.

, I would suggest trying Maker Rex or T Rex bullets. They will expand to right at an inch and may retain all or most of their petals, though sometimes they will break off...but they don't seem to detach as a matter of design. As a result, they tend to bore a larger diameter hole through the animal and are less prone to overpenetration. So my argument here is that a bullet of comparable weight and velocity that stays together after expansion without overpenetating will do more tissue damage than one that overpenetrates. However, for the bullet that doesn't overpenetrate, it still much penetrate fairly deeply and the Rex and T Rex will do that. It isn't like a varmint grenade that blows up the first 3-4" about the size of a baseball and doesn't do anything else.

Gutting? You should gut ASAP, as with other game animals.

Yes, that is how I was taught, but I was curious about you, you guys are handing out dirt naps in many of your videos at night. Do you gut those at night? I took a home butcher class which went over many of the basics, I feel comfortable I can dress one in the field. The class taught us to gut them, but they also used a reciprocating saw to cut down the spine. I plan to cut the ribs out, but I'm ok with de-boning in the field. I'm planning to hunt solo, or with my son to have him help pack meat. I'm planning to carry about 30-40 lbs. including firearm, in my pack, and hoping if I de-bone

Let's say I can get a 150 lb. pig. I need to get that down to about 60-70 lbs in order to keep my pack at or under 100 lbs. I think it's possible if I de-bone it. At the butcher class I got to skin 1/2 the pig we butchered. They do have a lot of fat under the skin...I removed a gland from the ham I also butchered.

At the butcher class I took, they were not exactly sure how many glands are in a pig.:p They pointed out the two in the hind legs, and showed me the one in the ham I cut up into 3 roasts. I am planning to smoke most of meat I obtain.

Do you have a good handle on the glands?

KW