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Sheild Thickness
#6083920
12/14/15 11:36 PM
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Joined: Oct 2011
Posts: 3,161
SouthWestIron
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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.
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Re: Sheild Thickness
[Re: SouthWestIron]
#6084024
12/15/15 12:36 AM
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Joined: Jan 2011
Posts: 65,531
SnakeWrangler
THF Celebrity
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I've seen them over an inch and a half.....tough stuff......
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Sheild Thickness
[Re: SouthWestIron]
#6084085
12/15/15 01:02 AM
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Joined: May 2011
Posts: 8,240
Double Naught Spy
THF Trophy Hunter
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Joined: May 2011
Posts: 8,240 |
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"
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Re: Sheild Thickness
[Re: SouthWestIron]
#6084290
12/15/15 02:38 AM
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Joined: Feb 2015
Posts: 5,169
flintknapper
THF Trophy Hunter
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Joined: Feb 2015
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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!
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Re: Sheild Thickness
[Re: flintknapper]
#6084351
12/15/15 03:11 AM
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Joined: Nov 2011
Posts: 2,495
der Teufel
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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.
I have two unwritten rules: 1. 2.
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Re: Sheild Thickness
[Re: SouthWestIron]
#6084494
12/15/15 04:41 AM
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Joined: Aug 2012
Posts: 2,782
nak
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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.
We all need to practice Whoa more.
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Re: Sheild Thickness
[Re: SouthWestIron]
#6084564
12/15/15 07:04 AM
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Joined: Jul 2012
Posts: 877
wtjim
Tracker
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Tracker
Joined: Jul 2012
Posts: 877 |
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.
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Re: Sheild Thickness
[Re: nak]
#6084780
12/15/15 02:04 PM
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Joined: Aug 2015
Posts: 4,070
Pig_Popper
Extreme Tracker
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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
This space is For Sale - inquire within ...
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Re: Sheild Thickness
[Re: SouthWestIron]
#6084893
12/15/15 02:56 PM
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Joined: May 2011
Posts: 8,240
Double Naught Spy
THF Trophy Hunter
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THF Trophy Hunter
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Posts: 8,240 |
If the shield is a problem, we just remove it as a panel.
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Re: Sheild Thickness
[Re: SouthWestIron]
#6085026
12/15/15 04:05 PM
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Joined: Feb 2015
Posts: 5,169
flintknapper
THF Trophy Hunter
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^^^^^^^^^^ 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!
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Re: Sheild Thickness
[Re: SouthWestIron]
#6085768
12/15/15 09:07 PM
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Joined: Dec 2006
Posts: 11,739
passthru
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Posts: 11,739 |
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.
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Re: Sheild Thickness
[Re: SouthWestIron]
#6087657
12/16/15 07:18 PM
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Joined: Jan 2008
Posts: 177
Yellowhammer
Woodsman
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Woodsman
Joined: Jan 2008
Posts: 177 |
Nothing like rank boar sausage and chops.
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Re: Sheild Thickness
[Re: passthru]
#6089109
12/17/15 03:43 PM
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Joined: Aug 2010
Posts: 1,921
Armalite260
Pro Tracker
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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..
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Re: Sheild Thickness
[Re: Yellowhammer]
#6091651
12/19/15 03:39 AM
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Joined: Dec 2006
Posts: 11,739
passthru
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Posts: 11,739 |
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.
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Re: Sheild Thickness
[Re: SouthWestIron]
#6094174
12/21/15 04:48 AM
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Joined: Jul 2012
Posts: 877
wtjim
Tracker
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Tracker
Joined: Jul 2012
Posts: 877 |
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...
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Re: Sheild Thickness
[Re: passthru]
#6096345
12/22/15 03:44 PM
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Joined: Oct 2011
Posts: 3,161
SouthWestIron
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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. Managed to make 12.5 pounds of brats before we left last weekend back for more hunting. Me and the oldest grilled 4 of them on oak and charcoal. They were excellent. These were from 196lb boar. I'm thinking a lot of pork out there goes to waste.
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Re: Sheild Thickness
[Re: SouthWestIron]
#6099038
12/24/15 01:20 AM
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Joined: Feb 2007
Posts: 26,548
JCB
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Those shields can be insanely dense! I shot a very large boar last week with a 110 Accubond from a 6.8. Dropped him in his tracks but the bullet lodged in the opposite shield. First time I have ever recovered an Accubond in my life! Will try to post some pics after the first of the year. Its been one heck of a good hog season for me so far and still have one more trip left to make.
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