Posted by RN on March 09, 2014 at 14:23:21 from (97.88.242.90):
In Reply to: feral hogs posted by Kenneth R Ohnstad on March 09, 2014 at 08:21:44:
Wisconsin hog trouble area last I heard was S W area- Iowa county and area close to the river valley. DNA checks has mostly Great White basis- the common white hog of many confinement operations- mixed with some of the older breeds like Duroc, Hampshire, Berkshire and a trace of the European wild boar similar to the troublesome herds of Ohio River valley that had start with Russian Boar game that avoided hunters in 1930s, had a reprieve from hunting in WW2 and mixed with the domestic free range hogs. Shoot a big boar and don"t know how to cook it?- look at the old Polish and German recipes- note butcher and presoak overnight in salt water, drain and rinse before cooking, add a shot of vinegar or red wine to simmering meat. With the price of beef now a alternative protien source is handy-- and a couple .308 rounds, 1/2 pound salt, bottle of red wine from Aldi"s, couple hours knife and saw work and a bar of soap for cleanup may get you 150-300 pounds of pork chops, bacon bits and sausage. A C30 Chevy bumper can be bent back easy enough if you don"t want to leave the road- toss it in back after a .357 "for sure" to head and you have meals on wheels.
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Today's Featured Article - The Rescue of a Fordson F - by Anthony West. Introduction I live in the UK and have for many years restored Fordson tractors (in the main model N's). I have also restored and shown model F's, E 27N's, Field Marshall Series 2, David Brown Cropmasters and the old rey Fergeson T 20. At one time I had seven restored examples which were shown and used in ploughing matches. As most restorers, I have a number of war stories I can relate on a range of topics that may help other like minded and interested people. Perhaps my first p
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