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How the Pro's do it #6044618 11/23/15 01:12 PM
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hetman Offline OP
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we were in Cisco TX yesterday dropping off 2 deer & a Big Bobcat that we collected over the weekend. This is the skinning area of RUST Taxidermy & processing. Someone had brought in 3 pigs and one of them was pretty good size(big). I watched as they started on the big pig, they had a tough time peeling the body armor off that boar.


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You made a mistake
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Im only guilty of a damn good time

Re: How the Pro's do it [Re: hetman] #6044625 11/23/15 01:17 PM
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Almost look like amatuers. peep

Re: How the Pro's do it [Re: hetman] #6044629 11/23/15 01:21 PM
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We scaled and scraped them when I was growing up. There was an old southern saying about a good scald. It could be applied to a lot of things. I remember someone telling my momma that she had gotten a good scald on the pecan pie.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: How the Pro's do it [Re: hetman] #6044999 11/23/15 04:06 PM
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Originally Posted By: hetman
we were in Cisco TX yesterday dropping off 2 deer & a Big Bobcat that we collected over the weekend. This is the skinning area of RUST Taxidermy & processing. Someone had brought in 3 pigs and one of them was pretty good size(big). I watched as they started on the big pig, they had a tough time peeling the body armor off that boar.



That right there is why I torch the hair and smoke 'em whole.....that's way too much work......... cheers


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

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Re: How the Pro's do it [Re: hetman] #6045098 11/23/15 04:45 PM
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His boots and jeans rubbin all over your meat is why I process my own. He probably stepped in a huge pile of dog chit on the way to his car that morning! roflmao


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Re: How the Pro's do it [Re: hetman] #6045309 11/23/15 06:13 PM
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Taking the hide off an old boar can be super tough but that ain't the way. Good luck hope noboby got hurt.

Re: How the Pro's do it [Re: hetman] #6045826 11/23/15 10:50 PM
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UDDA inspectors night mare, I would have left with my game barf


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Re: How the Pro's do it [Re: hetman] #6046267 11/24/15 01:46 AM
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Hold my beer and watch this.... roflmao

A full grown buffalo would have um scratchin their heads!!! scratch


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Re: How the Pro's do it [Re: hetman] #6046397 11/24/15 02:40 AM
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. . .uh. . . . .no. . . .

Re: How the Pro's do it [Re: hetman] #6046493 11/24/15 03:16 AM
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Good song dog bait rifle

Re: How the Pro's do it [Re: hetman] #6046544 11/24/15 03:38 AM
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Just because someone is getting paid for a job don't assume they know what they are doing.

Re: How the Pro's do it [Re: hetman] #6046552 11/24/15 03:42 AM
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Who would keep a feral hog that big?

Re: How the Pro's do it [Re: hetman] #6046555 11/24/15 03:44 AM
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My taxi told me hates skinning/fleshing hogs and does not make any money when doing a shoulder mount. Said he would turn everyone down if he could and pricing them accordingly.


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Re: How the Pro's do it [Re: grout-scout] #6047774 11/24/15 08:56 PM
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Originally Posted By: grout-scout
Who would keep a feral hog that big?

A boar at that barf negative seor, I'll pass


Originally Posted By: East...
Originally Posted By: East...
I will get off in a little bit

You shouldnt have said that
Re: How the Pro's do it [Re: hetman] #6047931 11/24/15 09:54 PM
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no thank you!


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Re: How the Pro's do it [Re: TxDispatcher] #6047969 11/24/15 10:16 PM
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Originally Posted By: TxDispatcher
Originally Posted By: grout-scout
Who would keep a feral hog that big?

A boar at that barf negative seor, I'll pass


Me for one.....I've smoked several of 'em well over 250 lbs....its all in the prep....tastes just like brisket....you would be amazed..... food banana2 cheers

...and mine won't have footprints....... rofl


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: How the Pro's do it [Re: SnakeWrangler] #6048965 11/25/15 12:41 PM
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Originally Posted By: SnakeWrangler
Originally Posted By: TxDispatcher
Originally Posted By: grout-scout
Who would keep a feral hog that big?

A boar at that barf negative seor, I'll pass


Me for one.....I've smoked several of 'em well over 250 lbs....its all in the prep....tastes just like brisket....you would be amazed..... food banana2 cheers

...and mine won't have footprints....... rofl




Can you explain prep on a big hog like that and how you smoke a whole hog?

have not been to a pig roast in ages would like to do one at the lease this year


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You made a mistake
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Im only guilty of a damn good time

Re: How the Pro's do it [Re: hetman] #6053845 11/28/15 04:12 AM
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As I was instructing my son in law today on the task of cutting up a deer I was explaining why most places should not be trusted to take care of your meat . . .
And stuff like that is why . . .


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