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3 EASY WAYS TO MAKE ANY WILD HOG DELICIOUS
A lot of folks get nervous when you start throwing wild pig into the dinner table conversation. Log onto any hunting forum and the majority of people will say they don’t bother eating hogs for any number of reasons—smell, taste, unfounded rumors, you name it. It’s simply the majority mindset, or at least it was.

Where I live in Texas, we’re inundated with these feral critters, but there’s a love/hate relationship at play. I hate that they destroy our hay fields, but I love cooking these beasts and do so on a regular basis. Like me, Jesse Griffiths thinks the pig detractors are ill-informed if not crazy, so much so that he wrote a book dedicated to cooking wild hogs. As the owner of the renowned Dai Due in Austin, as well as the mind behind The New School of Traditional Cookery, he’s been waving the banner for wild hogs since before it was fashionable. And people are beginning to catch on.

Regardless, there still are some mental and actual obstacles to overcome. If you’re hunting for pigs regularly, you will run into a smelly one. Particularly when you get to more sparse regions in South Texas, where Jesse hunts, you’re likely to find a “big stinky” now and then. And if the man who literally wrote the book on hog cooking can be intimidated by a particularly pungent specimen, you know it can be a real issue. The good news is that even the stinkiest of pigs can become delicious table fare.

Jesse believes the meat of a wild pig calls for heavy seasoning on any occasion: “The salt-and-pepper brigade is right when they’re talking about things like elk and deer. But the flavor of a pig invites addition,” Jesse told MeatEater. “I think sweet and sour and spice all really work so well with pork, especially wild pork. It should be used more freely. You don’t have to go the more austere route.”

So, whether you’re an adventurous eater looking to get into wild pig cuisine or you have a mother-in-law who won’t buy your “I got it from the grocery store” story anymore, Jesse and I wanted to share with you our three favorite hog preparations for anyone who’s a bit timid about helping out with the wild pig epidemic we’re facing across the country.

When In Doubt, Go With Hog Sausage
Maybe it’s the heavy German influence in Texas, but we love sausage down here. And, if you’re unsure what to do with the big boar you just downed, then there’s absolutely nothing wrong with turning the entire thing into a freezer full of bratwurst, boudin, andouille, and more.

“I think sausage is a great use for almost any size of feral hog,” Jesse said. “They can be lean and you can add fat in, or they can be fatty where you don’t have to add fat. Spices in more heavily seasoned sausages can conquer the more assertive flavors of wild boars. And, everybody loves sausage. That’s a really good go-to.”

In North Texas where I live, we have plenty of acorns and forage for pigs so we rarely run into one we’re doubtful about eating. But we still regularly make sausage with them, and I’ve never had a timid eater complain about any off-flavors or really even notice that they’re eating wild pig.

As Jesse pointed out, you’ll most likely need to incorporate fat into your sausage. He does run into a fatty pig every once in a while, though. Jesse harvests fat from the forward area of the backstraps above the shoulders and the top of the hams but avoids interior fats as they’re not good for sausage grinding. If you’re lucky enough to kill a fatty pig, just ballpark your ratio of fat to lean meat—somewhere around 20 to 25% white to pink.

Capitalize With a Hog Curry
There’s a reason curry is such a popular dish around the world. You can use it to make pretty much anything taste good. By marinating and braising small cuts of boneless meat in heavy spices, you’re introducing so many new flavors and creating tenderness in a piece of meat that needs time and heat.

“Lately I’ve really been getting into curries, specifically Indian curries, because the approach almost seems like it was made for wild pigs,” Jesse said. “I recently shot a big boar who was very stinky, but I still chose to process him and the Indian method of basically cutting everything into boneless pieces and braising with these beautiful spice blends works so well. It doesn’t necessarily cover up the flavor, but it just adds a lot to it and also tenderizes. Right now, that’s something that I’m obsessed with.”

While some of the spices may seem exotic, they’re easy to find. There’s a good chance you already have turmeric, paprika, cumin, coriander, and ginger in the back of your spice cabinet. The process also couldn’t be more straightforward. As a dish that originated out of necessity—to hide rough taste in tainted meat—you’re doing more than enough to mask any funky flavors from a large boar.

“It varies from pig to pig. Some of them are super mild and some just have a little more flavor. There are so many variables that go into what that’s going to be that it’s nearly impossible to know off-hand,” Jesse said. “I will say, this last boar–he smelled so bad. And he was absolutely delicious. I’m about to smoke some bacon that I cured off of the belly.”

You don’t have to judge a book by its cover. While you may have doubts while processing your pig, just cut a bit of hindquarter or backstrap and throw it in a cast iron for a few minutes. You may be surprised by the mellowness of the flavors despite the smell.

Jerky Doesn’t Have to Be a Last Resort
Lastly, I have my own recommendation for wild pigs: jerky. Now, this tip warrants a special disclaimer because you can’t use a traditional dehydrator. Due to the risk of trichinella in the meat, you need to get your it above 145 degrees Fahrenheit for whole muscles and 160 degrees Fahrenheit for ground meat. With that in mind, a smoker is the way to go.

If I’m unsure about what to do with a large cut of boar meat or simply don’t feel like spending a whole Saturday stuffing sausage, jerky is a fast, simple, and easy way to use large cuts. Simply marinate strips in your choice of spices and sauces and throw them on your smoker for a few hours. I’ve used this method with both shoulders and hams and they both work well. Just be sure to give it plenty of time and trim any bits of fat if your pig has an off smell. I prefer a meatier jerky so I cut thicker strips, but if you’re into the crispy stuff, slice it thin.

Jesse also pointed out that you do want to take extra care in the field with pigs. Try to make minimal cuts in the first 24 hours to let the rigor mortis process take place. Keep the meat as dry as possible too, he says. Then, depending on your preparation, brining large cuts can be a great way to mellow out the flavor. Consider including Jesse’s personal favorite, star anise, which has historically been used to mask strong flavors.

The last thing I want people to take away from this article is that feral hogs will not taste the same as pork you purchase in the store. These are wild animals, after all. In my experience of trapping and hunting hundreds of wild pigs, I could probably count on one hand those that made me think twice about processing and eating. But, if you do run into a pungent pig, these preparations can be a great start.

Truthfully, most wild pigs have a beautiful natural flavor that works well with many different spices. It’s not about hiding the flavor of the meat and trying to trick ourselves into eating something that it’s not. It’s about using the tools at our disposal to enjoy an abundant resource in the best ways possible. Trust me, it’s worth the effort.

If you’re interested in wild hog cuisine, hunting wild hogs, or just want a great read, Jesse’s The Hog Book is now available and well worth picking up. I also have a pretty tasty recipe for wild hog chili verde as well, which can be a great starter for your next big boar.

3 EASY WAYS TO MAKE ANY WILD HOG DELICIOUS A lot of folks get nervous when you start throwing wild pig into the dinner table conversation. Log onto any hunting forum and the majority of people will say they don’t bother eating hogs for any number of reasons—smell, taste, unfounded rumors, you name it. It’s simply the majority mindset, or at least it was. Where I live in Texas, we’re inundated with these feral critters, but there’s a love/hate relationship at play. I hate that they destroy our hay fields, but I love cooking these beasts and do so on a regular basis. Like me, Jesse Griffiths thinks the pig detractors are ill-informed if not crazy, so much so that he wrote a book dedicated to cooking wild hogs. As the owner of the renowned Dai Due in Austin, as well as the mind behind The New School of Traditional Cookery, he’s been waving the banner for wild hogs since before it was fashionable. And people are beginning to catch on. Regardless, there still are some mental and actual obstacles to overcome. If you’re hunting for pigs regularly, you will run into a smelly one. Particularly when you get to more sparse regions in South Texas, where Jesse hunts, you’re likely to find a “big stinky” now and then. And if the man who literally wrote the book on hog cooking can be intimidated by a particularly pungent specimen, you know it can be a real issue. The good news is that even the stinkiest of pigs can become delicious table fare. Jesse believes the meat of a wild pig calls for heavy seasoning on any occasion: “The salt-and-pepper brigade is right when they’re talking about things like elk and deer. But the flavor of a pig invites addition,” Jesse told MeatEater. “I think sweet and sour and spice all really work so well with pork, especially wild pork. It should be used more freely. You don’t have to go the more austere route.” So, whether you’re an adventurous eater looking to get into wild pig cuisine or you have a mother-in-law who won’t buy your “I got it from the grocery store” story anymore, Jesse and I wanted to share with you our three favorite hog preparations for anyone who’s a bit timid about helping out with the wild pig epidemic we’re facing across the country. When In Doubt, Go With Hog Sausage Maybe it’s the heavy German influence in Texas, but we love sausage down here. And, if you’re unsure what to do with the big boar you just downed, then there’s absolutely nothing wrong with turning the entire thing into a freezer full of bratwurst, boudin, andouille, and more. “I think sausage is a great use for almost any size of feral hog,” Jesse said. “They can be lean and you can add fat in, or they can be fatty where you don’t have to add fat. Spices in more heavily seasoned sausages can conquer the more assertive flavors of wild boars. And, everybody loves sausage. That’s a really good go-to.” In North Texas where I live, we have plenty of acorns and forage for pigs so we rarely run into one we’re doubtful about eating. But we still regularly make sausage with them, and I’ve never had a timid eater complain about any off-flavors or really even notice that they’re eating wild pig. As Jesse pointed out, you’ll most likely need to incorporate fat into your sausage. He does run into a fatty pig every once in a while, though. Jesse harvests fat from the forward area of the backstraps above the shoulders and the top of the hams but avoids interior fats as they’re not good for sausage grinding. If you’re lucky enough to kill a fatty pig, just ballpark your ratio of fat to lean meat—somewhere around 20 to 25% white to pink. Capitalize With a Hog Curry There’s a reason curry is such a popular dish around the world. You can use it to make pretty much anything taste good. By marinating and braising small cuts of boneless meat in heavy spices, you’re introducing so many new flavors and creating tenderness in a piece of meat that needs time and heat. “Lately I’ve really been getting into curries, specifically Indian curries, because the approach almost seems like it was made for wild pigs,” Jesse said. “I recently shot a big boar who was very stinky, but I still chose to process him and the Indian method of basically cutting everything into boneless pieces and braising with these beautiful spice blends works so well. It doesn’t necessarily cover up the flavor, but it just adds a lot to it and also tenderizes. Right now, that’s something that I’m obsessed with.” While some of the spices may seem exotic, they’re easy to find. There’s a good chance you already have turmeric, paprika, cumin, coriander, and ginger in the back of your spice cabinet. The process also couldn’t be more straightforward. As a dish that originated out of necessity—to hide rough taste in tainted meat—you’re doing more than enough to mask any funky flavors from a large boar. “It varies from pig to pig. Some of them are super mild and some just have a little more flavor. There are so many variables that go into what that’s going to be that it’s nearly impossible to know off-hand,” Jesse said. “I will say, this last boar–he smelled so bad. And he was absolutely delicious. I’m about to smoke some bacon that I cured off of the belly.” You don’t have to judge a book by its cover. While you may have doubts while processing your pig, just cut a bit of hindquarter or backstrap and throw it in a cast iron for a few minutes. You may be surprised by the mellowness of the flavors despite the smell. Jerky Doesn’t Have to Be a Last Resort Lastly, I have my own recommendation for wild pigs: jerky. Now, this tip warrants a special disclaimer because you can’t use a traditional dehydrator. Due to the risk of trichinella in the meat, you need to get your it above 145 degrees Fahrenheit for whole muscles and 160 degrees Fahrenheit for ground meat. With that in mind, a smoker is the way to go. If I’m unsure about what to do with a large cut of boar meat or simply don’t feel like spending a whole Saturday stuffing sausage, jerky is a fast, simple, and easy way to use large cuts. Simply marinate strips in your choice of spices and sauces and throw them on your smoker for a few hours. I’ve used this method with both shoulders and hams and they both work well. Just be sure to give it plenty of time and trim any bits of fat if your pig has an off smell. I prefer a meatier jerky so I cut thicker strips, but if you’re into the crispy stuff, slice it thin. Jesse also pointed out that you do want to take extra care in the field with pigs. Try to make minimal cuts in the first 24 hours to let the rigor mortis process take place. Keep the meat as dry as possible too, he says. Then, depending on your preparation, brining large cuts can be a great way to mellow out the flavor. Consider including Jesse’s personal favorite, star anise, which has historically been used to mask strong flavors. The last thing I want people to take away from this article is that feral hogs will not taste the same as pork you purchase in the store. These are wild animals, after all. In my experience of trapping and hunting hundreds of wild pigs, I could probably count on one hand those that made me think twice about processing and eating. But, if you do run into a pungent pig, these preparations can be a great start. Truthfully, most wild pigs have a beautiful natural flavor that works well with many different spices. It’s not about hiding the flavor of the meat and trying to trick ourselves into eating something that it’s not. It’s about using the tools at our disposal to enjoy an abundant resource in the best ways possible. Trust me, it’s worth the effort. If you’re interested in wild hog cuisine, hunting wild hogs, or just want a great read, Jesse’s The Hog Book is now available and well worth picking up. I also have a pretty tasty recipe for wild hog chili verde as well, which can be a great starter for your next big boar.

Post: 8 April 2022

Linda Smith

5 Best States for Pig Hunting
Looking to hit the road for a hog hunt? These five stops are prime for swine
Feral hogs are one of the country’s great ecological disasters. Few pests are more difficult to control, or more immediately detrimental to native ecosystems. In fact, some biologists consider hogs to be the most destructive invasive species on the planet. Though their spread across the United States has been slowed a bit over the past few years, thanks to smart regulations and trapping measures, wild pigs are nonetheless here to stay in many parts of the country. 
Unfortunately, new pig populations most often arise because people intentionally relocate them in hopes of hunting them. That’s why states without existing pig problems have actually taken to outlawing pig hunting — much to the consternation of local hunters who can’t understand how not shooting pigs is actually the best way to control them. But the reality is, pigs breed too fast, and are too intelligent, to control them by standard sport hunting means. Trapping entire family groups, called sounders, at once is about the only effective means of control. 
Still, wild pigs are undeniably fun to hunt. Younger hogs, especially, can be excellent to eat, too. And in several states, particularly in the Southeast, the pig problem is so far gone that you might as well enjoy hunting them when you get the chance. And that brings us to the subject of the best states to hunt. 
If you’re planning a pig hunting road trip, understand that while it is generally inexpensive compared with big-game hunting, it’s rarely free. It’s true that wild hogs can be found on public land, but the odds of scoring on a DIY public pig hunt are pretty slim. Most WMAs restrict pig hunting to open hunting seasons for other game only, when the woods will be crowded with other hunters. When pigs feel the slightest hint of hunting pressure, they retreat to thick cover and assume nocturnal tendencies. A public hunt isn’t impossible, but know what you’re getting into. 
But it’s not difficult to find a good private land pig hunt. Many outfitters and hunting clubs specialize in pig hunting, and some even have day rates where you can watch a feeder and shoot a pig or two, or hunt them via spot and stalk for a few hundred bucks. Others hunt with bay and catch dogs, which is fun, but also not for the faint of heart. If you’re after something a little more exotic, like hunting hogs at night with thermal equipment, expect to pay closer to a thousand bucks for the night.
Regardless of your preferences, these five states, listed in no particular order, have you covered. 

1. Florida
The Sunshine State is likely where the pig problem began. It’s suspected that Spanish explorers — perhaps including Hernando de Soto — introduced them as early as the 1500s. 
Today, Florida is home to an estimated half a million pigs. Pigs are renowned for their adaptability, but they seem to particularly thrive in warm, dense Southern swamps. And there’s a lot of that to be found in Florida. Wild hogs can be hunted on private land with permission, day or night, with no bag limits or license required. 
Florida hog hunting is at its best around edge cover, where dense stands of palmettos and cypress swamps converge with open pastures. These are ideal places to set up a timed feeder, with a blind, treestand, or shooting house nearby. There are countless hunt-by-the-day operations in Florida, and they’re a good add-on to a weeklong beach trip. But ask for references before you book, since some of those operations are high fenced without much acreage, and they don’t always provide that disclaimer. 

2. Georgia 
Realtree’s home state is swarming with hogs, especially in the southern and coastal counties, and particularly along the Savannah River drainage (where the pig hunting is also good on the other side of the South Carolina state line). There are places to book a traditional hunt, where you can watch a feeder or spot and stalk, but Georgia is arguably the original home of the guided thermal vision hog hunt, thanks to companies like Jager Pro that began offering after-dark hunts with their state-of-the-art equipment. The region’s sprawling peanut fields fill up with pigs after dark, and use of thermal vision at night is the most effective way to hunt these wide-open areas. 
There are no limits on hogs or closed seasons on private land, though a hunting license is required. Public lands are generally open to pig hunting concurrent with regular small-game and big-game seasons. 

3. South Carolina
Hogs are found in all 46 of South Carolina’s counties, but counties in the Coastal Plain and Low Country generally offer the best opportunity, especially along the Savannah River drainage. There are plenty of private-land outfitters and clubs in South Carolina where you can find a pig hunt for little pay. There are also special still-hunting and dog hunting opportunities on certain South Carolina WMAs (check here for more information). 
A hunting license is required to pig hunt on private land in South Carolina, but there are no seasons or bag limits (though most outfitters will set their own limits).  

4. Texas
Texas probably has the biggest pig population on this list, but Texas is the biggest state, too. Though pigs are found in just about every county in the Lone Star State, the eastern counties are particularly infested. Like most of the states on this list, too, Texas allows for pig hunting on private land day or night, without a license or bag limit.
When it comes to hog hunting, Texans like it all. A good amount of the recreational hunting in Texas happens around timed feeders anyway, where pigs are frequently targets of opportunity. But there are plenty of options for booking guided hunts with dogs, thermal vision hunts, and even helicopter shoots if that’s your thing (though the latter can’t be called a hunt). 

5. California 
California is always good for a surprise, and so it’s interesting to note that it’s one of the few states to regulate wild pigs as a true game animal. They can still be hunted year-round on private land, but resident and nonresident hunters both must have a hunting license and a wild pig tag (which is $82.08 for a NR) to hunt legally. Hunters can, however, purchase an unlimited number of the tags. 
So why mess with all that when other states essentially let you pig hunt for free? For starters, there are a bunch of pigs in California — and it’s noted for truly big boars. Besides that, the California hunting tradition is vastly different than the usual feeder vigil or dog hunt. Along the Central Coast, where the most hunting opportunities are found, pig hunting is mostly a glass, spot, and stalk affair — not unlike other classic Western big-game hunts (but at a fraction of the price). It’s one of the country’s more unique hunting opportunities, and if you just really enjoy hog hunting, a big West Coast boar should be on your bucket list.

5 Best States for Pig Hunting Looking to hit the road for a hog hunt? These five stops are prime for swine Feral hogs are one of the country’s great ecological disasters. Few pests are more difficult to control, or more immediately detrimental to native ecosystems. In fact, some biologists consider hogs to be the most destructive invasive species on the planet. Though their spread across the United States has been slowed a bit over the past few years, thanks to smart regulations and trapping measures, wild pigs are nonetheless here to stay in many parts of the country. Unfortunately, new pig populations most often arise because people intentionally relocate them in hopes of hunting them. That’s why states without existing pig problems have actually taken to outlawing pig hunting — much to the consternation of local hunters who can’t understand how not shooting pigs is actually the best way to control them. But the reality is, pigs breed too fast, and are too intelligent, to control them by standard sport hunting means. Trapping entire family groups, called sounders, at once is about the only effective means of control. Still, wild pigs are undeniably fun to hunt. Younger hogs, especially, can be excellent to eat, too. And in several states, particularly in the Southeast, the pig problem is so far gone that you might as well enjoy hunting them when you get the chance. And that brings us to the subject of the best states to hunt. If you’re planning a pig hunting road trip, understand that while it is generally inexpensive compared with big-game hunting, it’s rarely free. It’s true that wild hogs can be found on public land, but the odds of scoring on a DIY public pig hunt are pretty slim. Most WMAs restrict pig hunting to open hunting seasons for other game only, when the woods will be crowded with other hunters. When pigs feel the slightest hint of hunting pressure, they retreat to thick cover and assume nocturnal tendencies. A public hunt isn’t impossible, but know what you’re getting into. But it’s not difficult to find a good private land pig hunt. Many outfitters and hunting clubs specialize in pig hunting, and some even have day rates where you can watch a feeder and shoot a pig or two, or hunt them via spot and stalk for a few hundred bucks. Others hunt with bay and catch dogs, which is fun, but also not for the faint of heart. If you’re after something a little more exotic, like hunting hogs at night with thermal equipment, expect to pay closer to a thousand bucks for the night. Regardless of your preferences, these five states, listed in no particular order, have you covered. 1. Florida The Sunshine State is likely where the pig problem began. It’s suspected that Spanish explorers — perhaps including Hernando de Soto — introduced them as early as the 1500s. Today, Florida is home to an estimated half a million pigs. Pigs are renowned for their adaptability, but they seem to particularly thrive in warm, dense Southern swamps. And there’s a lot of that to be found in Florida. Wild hogs can be hunted on private land with permission, day or night, with no bag limits or license required. Florida hog hunting is at its best around edge cover, where dense stands of palmettos and cypress swamps converge with open pastures. These are ideal places to set up a timed feeder, with a blind, treestand, or shooting house nearby. There are countless hunt-by-the-day operations in Florida, and they’re a good add-on to a weeklong beach trip. But ask for references before you book, since some of those operations are high fenced without much acreage, and they don’t always provide that disclaimer. 2. Georgia Realtree’s home state is swarming with hogs, especially in the southern and coastal counties, and particularly along the Savannah River drainage (where the pig hunting is also good on the other side of the South Carolina state line). There are places to book a traditional hunt, where you can watch a feeder or spot and stalk, but Georgia is arguably the original home of the guided thermal vision hog hunt, thanks to companies like Jager Pro that began offering after-dark hunts with their state-of-the-art equipment. The region’s sprawling peanut fields fill up with pigs after dark, and use of thermal vision at night is the most effective way to hunt these wide-open areas. There are no limits on hogs or closed seasons on private land, though a hunting license is required. Public lands are generally open to pig hunting concurrent with regular small-game and big-game seasons. 3. South Carolina Hogs are found in all 46 of South Carolina’s counties, but counties in the Coastal Plain and Low Country generally offer the best opportunity, especially along the Savannah River drainage. There are plenty of private-land outfitters and clubs in South Carolina where you can find a pig hunt for little pay. There are also special still-hunting and dog hunting opportunities on certain South Carolina WMAs (check here for more information). A hunting license is required to pig hunt on private land in South Carolina, but there are no seasons or bag limits (though most outfitters will set their own limits). 4. Texas Texas probably has the biggest pig population on this list, but Texas is the biggest state, too. Though pigs are found in just about every county in the Lone Star State, the eastern counties are particularly infested. Like most of the states on this list, too, Texas allows for pig hunting on private land day or night, without a license or bag limit. When it comes to hog hunting, Texans like it all. A good amount of the recreational hunting in Texas happens around timed feeders anyway, where pigs are frequently targets of opportunity. But there are plenty of options for booking guided hunts with dogs, thermal vision hunts, and even helicopter shoots if that’s your thing (though the latter can’t be called a hunt). 5. California California is always good for a surprise, and so it’s interesting to note that it’s one of the few states to regulate wild pigs as a true game animal. They can still be hunted year-round on private land, but resident and nonresident hunters both must have a hunting license and a wild pig tag (which is $82.08 for a NR) to hunt legally. Hunters can, however, purchase an unlimited number of the tags. So why mess with all that when other states essentially let you pig hunt for free? For starters, there are a bunch of pigs in California — and it’s noted for truly big boars. Besides that, the California hunting tradition is vastly different than the usual feeder vigil or dog hunt. Along the Central Coast, where the most hunting opportunities are found, pig hunting is mostly a glass, spot, and stalk affair — not unlike other classic Western big-game hunts (but at a fraction of the price). It’s one of the country’s more unique hunting opportunities, and if you just really enjoy hog hunting, a big West Coast boar should be on your bucket list.

Post: 23 May 2022

Ksenia B

Hog Hunting with My Trusty CZ Carbine

There’s something about stepping into the woods after sunset that gets the blood pumping. Down here in the South, night hunts for wild hogs aren’t just tradition - they’re necessity. These feral beasts tear up crops, damage land, and challenge even the most seasoned outdoorsman. So tonight, just like many before, I headed out under the stars with my faithful hunting partner - my CZ carbine.

🐗 Tracking the Night Menace

Wild hogs are no joke. Fast, smart, and aggressive, they test your skill every step of the way. But with the CZ tucked against my shoulder, I feel ready for whatever comes charging through the brush. There’s a reason I swear by this rifle: it’s balanced, reliable, and built for precision. That’s exactly what you need when you’re lining up a shot in pitch black with just a thermal scope for company.

🌾 The Setup

Whether it’s the thick pinewoods of Georgia, the mesquite scrub in Texas, or the dense swamps of Florida—every state’s got its own flavor of hog trouble. I scout my trails, check the wind, and settle in by the bait site. Every rustle, grunt, or crack in the twigs puts me on edge. This isn’t just hunting. This is chess - with adrenaline.

💥 One Shot, One Hog

Then it happens. A massive boar emerges from the treeline, sniffing the air. I steady the CZ, let out a slow breath, and squeeze. One clean shot - that’s all it takes. The forest goes still. Mission accomplished.

No matter where you hunt in the States, the game may change, but the mindset stays the same: respect the land, hunt smart, and carry gear you can count on. For me, the CZ carbine earns its keep every time I pull the trigger.

Hog Hunting with My Trusty CZ Carbine There’s something about stepping into the woods after sunset that gets the blood pumping. Down here in the South, night hunts for wild hogs aren’t just tradition - they’re necessity. These feral beasts tear up crops, damage land, and challenge even the most seasoned outdoorsman. So tonight, just like many before, I headed out under the stars with my faithful hunting partner - my CZ carbine. 🐗 Tracking the Night Menace Wild hogs are no joke. Fast, smart, and aggressive, they test your skill every step of the way. But with the CZ tucked against my shoulder, I feel ready for whatever comes charging through the brush. There’s a reason I swear by this rifle: it’s balanced, reliable, and built for precision. That’s exactly what you need when you’re lining up a shot in pitch black with just a thermal scope for company. 🌾 The Setup Whether it’s the thick pinewoods of Georgia, the mesquite scrub in Texas, or the dense swamps of Florida—every state’s got its own flavor of hog trouble. I scout my trails, check the wind, and settle in by the bait site. Every rustle, grunt, or crack in the twigs puts me on edge. This isn’t just hunting. This is chess - with adrenaline. 💥 One Shot, One Hog Then it happens. A massive boar emerges from the treeline, sniffing the air. I steady the CZ, let out a slow breath, and squeeze. One clean shot - that’s all it takes. The forest goes still. Mission accomplished. No matter where you hunt in the States, the game may change, but the mindset stays the same: respect the land, hunt smart, and carry gear you can count on. For me, the CZ carbine earns its keep every time I pull the trigger.

Post: 9 July 20:15

Adam Co

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