Gun for dispatching hogs?

[secuono]

Thanks!
What about the bleed out? I'm reading two sides, cut the throat/neck or stab in the chest for the major arteries. But I cannot find a picture of the latter, I don't get where they are describing. Anyone have a picture of where and what angle?

 

[MDres]

Thanks!
What about the bleed out? I'm reading two sides, cut the throat/neck or stab in the chest for the major arteries. But I cannot find a picture of the latter, I don't get where they are describing. Anyone have a picture of where and what angle?

Our pigs and cattle were accustomed enough to our tractor that we would park it right next to them. Shoot them, they drop, we immediately slit throat and get them hanging via the tractor bucket. We had a thingamajigger that was basically a shaft with a hook on each end, which was hooked to the tractor bucket. The hooks went thru the space between the hock and the tendon. We let them bleed out suspended from the bucket in the air....

 

[brentr]

Thanks!
What about the bleed out? I'm reading two sides, cut the throat/neck or stab in the chest for the major arteries. But I cannot find a picture of the latter, I don't get where they are describing. Anyone have a picture of where and what angle?

Go spend a few minutes on Youtube. Just search for hog slaughter videos; you'll soon have more videos showing different sticking angles than you'll know what to do with!

 

[secuono]

I did that, but I keep finding AR and really disgusting people doing terrible things.....

 

[Hollow Point]

The way we slaughter our pigs is get them in a pen the day before and give them only water. At the break of dawn we go outside to the pen and place food on the ground. The pig walks up to eat and is shot in the forehead with a .22 LR solid point bullet out of a rifle point blank. Pig drops dead in it's tracks every time. Second person immediately cuts the throat when the pig drops and the blood gushes out. The pig is then wenched up on our skinning rack and allowed to finish bleeding out. If we are planning to make cracklins this is the time we get two 120qt crawfish pots full of water to start boiling to scrape the hair off. The reason we don't feed the day before is so when the animal is gutted the intestines are not full in case they break.

 

[secuono]

Rifle is a Savage 17 hmr. Vmax and non Vmax bullets. Is that acceptable or no?

This video shows a guy shooting a pig behind the ear with the same gun. Pig is about the same size my boar is, so guess it will work, no?
Silence it, music is really stupid and cussing.
http://www.youtube.com/watch?v=CFOX3g0ePKs

 

[jhm47]

A .17 HMR doesn't have enough foot-pounds of energy to do a reliable job for you. At the very least, get a .22 or better yet, a .22 magnum. Be sure to use solid nose bullets. A hollow point won't penetrate enough. You don't want to mess this up, or you'll have a mad, scared pig on your hands, and it's infinitely harder to do a good clean job after their adrenalin is stirred up.

 

[Heirloom]

Here is another video....

http://www.youtube.com/watch?v=-OQ90cKZoM4

 

[secuono]

Saw that one, annoyed me how the guy was too lazy to put out the cig first...


Link to what ended up happening last night.
http://www.backyardherds.com/forum/viewtopic.php?pid=330683#p330683

 

[Lynn]

The way we slaughter our pigs is get them in a pen the day before and give them only water. At the break of dawn we go outside to the pen and place food on the ground. The pig walks up to eat and is shot in the forehead with a .22 LR solid point bullet out of a rifle point blank. Pig drops dead in it's tracks every time. Second person immediately cuts the throat when the pig drops and the blood gushes out. The pig is then wenched up on our skinning rack and allowed to finish bleeding out. If we are planning to make cracklins this is the time we get two 120qt crawfish pots full of water to start boiling to scrape the hair off. The reason we don't feed the day before is so when the animal is gutted the intestines are not full in case they break.

This is also the way we have done it the last 3 years. Except I use my 9mm sig. We use a bobcat or tractor with a bucket to hang them while they drain, and hang them while we skin. We then quarter them and hang them in a makeshift cooler in the basement. Hang the quarters from the floor joist, have plastic above and around, set up an air conditioning unit inside and cool pork in 3 hours! Works wonderful!