Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
JLadner, bubbleheadhunter775, Casper, Grandpa Jay, B bar W
60403 Registered Users
Top Posters
dogcatcher 77307
stxranchman 52092
RWH24 44568
rifleman 43776
BOBO the Clown 41081
BMD 40539
Big Orn 37484
txshntr 33682
bill oxner 32555
sig226fan (Rguns.com) 30554
facebook
Forum Stats
60403 Members
45 Forums
475478 Topics
6237586 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Page 1 of 2 1 2 >
Topic Options
#6083920 - 12/14/15 05:36 PM Sheild Thickness
blazin Offline
Pro Tracker

Registered: 10/25/11
Posts: 1884
Loc: Texas
Just thought I'd through this picture up of my son's hog. When we skinned it we had to cut the skin into two pieces and take each side down up to the back. We initially started rolling it down like we always have done on deer but it started to bunch up too bad because of the thickness.
_________________________

Top
#6084024 - 12/14/15 06:36 PM Re: Sheild Thickness [Re: blazin]
SnakeWrangler Offline
THF Celebrity

Registered: 01/22/11
Posts: 20645
Loc: Fairfield, TX
I've seen them over an inch and a half.....tough stuff......
_________________________
Originally Posted By: bill oxner
Now that food has replaced sex in my life, I can't even get into my own pants.

"Death is permanent...everything else is temporary!"

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"

Top
#6084085 - 12/14/15 07:02 PM Re: Sheild Thickness [Re: blazin]
Double Naught Spy Online   content
Extreme Tracker

Registered: 05/18/11
Posts: 4165
Loc: Forestburg, Montague Cnty, TX
My hunting buddy keeps a piece frozen in his freezer that is over 2" thick. It is impressive. Most of what I see (that I cut into) is between 1/2 and 1 1/4"
_________________________
Kill a Hog and Save the Planet
My Videos https://www.youtube.com/channel/UCG6la_HDvAobPBTDtj5B-lQ

Top
#6084290 - 12/14/15 08:38 PM Re: Sheild Thickness [Re: blazin]
flintknapper Offline
Tracker

Registered: 02/18/15
Posts: 867
Loc: Deep East Texas
Pretty common for the Boars around here (mature) to have an inch or more or build up. This one was right at 2” in places.





When skinning hogs with any significant ‘shield’, cut the hide in strips about 4” wide and peel them off (pulling down from head to rump).

I use a razor knife to make the cuts (go with the lay of the hair). Makes skinning so much easier.
_________________________
Spartans ask not...how many, but where!

Top
#6084351 - 12/14/15 09:11 PM Re: Sheild Thickness [Re: flintknapper]
der Teufel Offline
Tracker

Registered: 11/16/11
Posts: 670
Loc: Central Texas
Originally Posted By: flintknapper
When skinning hogs with any significant ‘shield’, cut the hide in strips about 4” wide and peel them off (pulling down from head to rump).

I use a razor knife to make the cuts (go with the lay of the hair). Makes skinning so much easier.

Pretty much the same strategy here. We use a gut hook with a disposal box cutter blade — No sharpening required, just put in a new blade. We formerly used a box cutter, but cutting INTO the hide put a lot of dirt and hair on the meat. The gut hook technique cuts from the inside out. Like Flintknapper said, we cut the hide into strips and use a pair of Vice-Grip Pliers to pull the skin off.

HOWEVER: The gut hook just won't go through a thick shield. For that, we either go back to the box cutter or pull out a knife and skin the old-fashioned way. Which method we utilize depends upon the thickness the shield.
_________________________
You can never have too much ammo — unless you're swimming.

Top
#6084494 - 12/14/15 10:41 PM Re: Sheild Thickness [Re: blazin]
nak Offline
Tracker

Registered: 08/26/12
Posts: 783
Loc: DFW
If the shield is starts to become a problem when skinning, I quickly decide I don't really want what is on the other side.
_________________________
NRA Lifer / Member TSRA

Top
#6084564 - 12/15/15 01:04 AM Re: Sheild Thickness [Re: blazin]
wtjim Offline
Tracker

Registered: 07/18/12
Posts: 512
Trapped a biggun the other day with scars, had 4 00 buck pellets in the 2" shield, one in the backstrap, no penetration to vitals tough.

Top
#6084780 - 12/15/15 08:04 AM Re: Sheild Thickness [Re: nak]
Pig_Popper Online   content
Tracker

Registered: 08/16/15
Posts: 571
Loc: Fort Worth
Originally Posted By: nak
If the shield is starts to become a problem when skinning, I quickly decide I don't really want what is on the other side.


+1
_________________________
I smell Bacon

Top
#6084893 - 12/15/15 08:56 AM Re: Sheild Thickness [Re: blazin]
Double Naught Spy Online   content
Extreme Tracker

Registered: 05/18/11
Posts: 4165
Loc: Forestburg, Montague Cnty, TX
If the shield is a problem, we just remove it as a panel.
_________________________
Kill a Hog and Save the Planet
My Videos https://www.youtube.com/channel/UCG6la_HDvAobPBTDtj5B-lQ

Top
#6085026 - 12/15/15 10:05 AM Re: Sheild Thickness [Re: blazin]
flintknapper Offline
Tracker

Registered: 02/18/15
Posts: 867
Loc: Deep East Texas

^^^^^^^^^^

I haven’t personally found 00 buck in the shield or tissue of the hogs I have killed but I have found birdshot and .22 rimfire bullets. The ‘shield’…(except in older Boars) is really not that hard and is actually a fibrous tissue, but it does offer some level of protection for the underlying muscle.

Here is an example of an average ‘shield’ for a mature boar in MY area (Deep East Texas). About 1” in thickness.



One thing to consider however…. is that the thickness of the shield is effectively increased when impacted at angles greater or less than 90°.

Here is an illustration of what I mean. A big hog….with a 2” shield might offer the equivalent of a 3”-4” shield if shot/struck at a raking angle.

_________________________
Spartans ask not...how many, but where!

Top
#6085768 - 12/15/15 03:07 PM Re: Sheild Thickness [Re: blazin]
passthru Offline
THF Celebrity

Registered: 12/05/06
Posts: 10868
Loc: Saginaw, Tx
I normally cut down the belly and back and pull off in two pieces. But I don't skin over forty or fifty a year. Guys like Ben Capps at Threefingers skin them most every weekend and make it look easy.
_________________________
Hunt hard, rest when you're dead.
NRA Life Member
southwestdocks@gmail.com
http://www.threefingersbowhunting.com/

Top
#6087657 - 12/16/15 01:18 PM Re: Sheild Thickness [Re: blazin]
Yellowhammer Offline
Woodsman

Registered: 01/26/08
Posts: 170
Loc: Huntington, TX
Nothing like rank boar sausage and chops.

Top
#6089109 - 12/17/15 09:43 AM Re: Sheild Thickness [Re: passthru]
Armalite260 Offline
Pro Tracker

Registered: 08/24/10
Posts: 1727
Originally Posted By: passthru
I normally cut down the belly and back and pull off in two pieces. But I don't skin over forty or fifty a year. Guys like Ben Capps at Threefingers skin them most every weekend and make it look easy.


I go the same but I hang them from the head and skin down to the feet. The weight of the shield will almost skin itself..

Top
#6091651 - 12/18/15 09:39 PM Re: Sheild Thickness [Re: Yellowhammer]
passthru Offline
THF Celebrity

Registered: 12/05/06
Posts: 10868
Loc: Saginaw, Tx
Originally Posted By: Yellowhammer
Nothing like rank boar sausage and chops.

Every now and then I get one that I don't like. But usually it's a weaned down sow or one that's been eating a dead cow or something. The ones on corn, acorns and grass/clover are generally really good. Even the boars. And if you know how to do a good brine soak you can maximize your enjoyment.
_________________________
Hunt hard, rest when you're dead.
NRA Life Member
southwestdocks@gmail.com
http://www.threefingersbowhunting.com/

Top
#6094174 - 12/20/15 10:48 PM Re: Sheild Thickness [Re: blazin]
wtjim Offline
Tracker

Registered: 07/18/12
Posts: 512
I've never seen em w buckshot either but it was there. As far as meat good or bad I've eaten little hogs tasted terrible and Higgins that was the finest tablefare I ever did eat. It depends on what they've been eating and I've learned all hogs smell butif meat smells like the outside it gonna be rank. I second the brining, my favorite way to flavor meat nowadays...

Top
Page 1 of 2 1 2 >



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide