We did not have until 2 years ago but then they were around for 6 months or so. I got them to move on after that, but they'll be back. My little dogs chasing them off help a lot, just like coyotes.
Can't per MDC legally, not scared but not a fan of them bothering me when I'm hunting squirrel or deer. We have the orange army invade every fall but they make too much noise out in the woods.
That "might" be possible but I've never seen one in .223. Why would you take the effort to do this?
Might build a 10 one of these day but I have a 308 and several other 30 cal or better. I was toying with a 350 but prefer my Marlin in 35 Rem. Maybe a 450 bushmaster upper.... who knows.
Well your not far, just made a couple trips hauling some hay down Cherryville road. Always love the sign on AA "pavement ends" even so it is sorta kinda paved between the holes.
The building a strong pen at least 16'x8' with root gates trap could be a matter of surrounding neighborhoods.
You've brought up a very good question that had never occurred to me but now can't wait to find the truth. I really like the food cooked up by relatives near Huma LA. and like you I've learned not to ask what it is. I have been around domestic hogs since I was born and one thing everyone I know agrees on is boar meat is nearly uneatable. The odor while cooking is enough to make you sick and that applies to young ones not even of breeding age. I wounder if cajuns forgo cooking domestic boar or if they know how to deal with it. I had always left wild boars for coyotes and buzzards until my brother-in-law asked me to help him take the backstrap from one I trapped on his place. About 375 pounds with knockers big as my fists. He explained that Eurasians are different but I had my doubts until I ate some of it. If there isn't enough young gilt meat when i want meat I no longer hesitate dressing a boar. We take as many backstraps as practical and occasionally whole roast one like op caught. Looking at the two side beside one would think the Russian Boar would be the one that stank.
I agree that what animals eat is reflected in meat quality. I don't know what you are referring to when saying wild hog should be treated like venison rather than pork. I treat wild hog and venison different in two primary ways. #1 I strive to get both into refrigeration soon as possible but in 50f or less temperature I will alow venison to remain without refrigeration twice as long as hog before discarding. #2 Once in refrigeration I process hog asap and find hanging doesn't improve meat. I hang older deer 4 days, younger and/or fatter deer up to 7 days. I find that processing and freezing without hanging remarkably reduces meat quality.
Cooking methods and cleaning. If you cook it like "pork" it does not turn out well most of the time. My wife can explain it better, I don't cook these days.
Time for a pig roast.
Did you really mean bear ? Or boar ?
