tigrr
04-30-2016, 08:39 PM
3rd time scouting and a 4 year old boar decided to try and sneak up behind me. He is freezer filler, cooling as I type. Shot at 8:33 pm Friday night. Skinned with headlights. Will start butchering and grinding early Sat. Too dark for pics.
1 inch of fat on it's back.
Today
GPS says 240 yds. Browning Bar Safari in 270, wearing a Leupold V3 3-9X40. Hand loads of 130gr Nosler Balistic tip. It was a through and through in the lungs. I sat on a hill practicing my moose calf calling imitation. The 4 year old boar decided to circle around me and come up wind.
He provided me with 62 lbs of lean bone free meat. 1 9lb roast, 1 8.5 lb roast and the rest had all the fat and silver skin removed for bear burger making.
Skinned, the hide reaches 5 feet, nose to tail.
http://s19.postimg.org/xdvykgf6r/IMG_1572.jpg (http://postimg.org/image/kz96k4nof/full/)
Big claws
http://s19.postimg.org/t616bpdr7/IMG_1573.jpg (http://postimg.org/image/76urohwwv/full/)
16 lbs of lean ground bear meat. First of 2 trays.
http://s19.postimg.org/qpzcxuvoj/IMG_1574.jpg (http://postimg.org/image/mtm11vaov/full/)
Made with this little gem. Bosch mixer.
http://s19.postimg.org/uav8h3083/IMG_1575.jpg (http://postimg.org/image/x4yduj2e7/full/)
So you dump that tray out and cut it into 1 lb blocks and wrap it up.
http://s19.postimg.org/rutf38i5f/IMG_1576.jpg (http://postimg.org/image/3r2nexzof/full/)
The toe curler is that we have 7 grizzly's in the neighbourhood, so on the walkabout, you don't know who you will meet. Or when you are calling(making noise) who will come to see what is making all that moose calf racket. Throaty nasal sound. You tube is your friend.
1 inch of fat on it's back.
Today
GPS says 240 yds. Browning Bar Safari in 270, wearing a Leupold V3 3-9X40. Hand loads of 130gr Nosler Balistic tip. It was a through and through in the lungs. I sat on a hill practicing my moose calf calling imitation. The 4 year old boar decided to circle around me and come up wind.
He provided me with 62 lbs of lean bone free meat. 1 9lb roast, 1 8.5 lb roast and the rest had all the fat and silver skin removed for bear burger making.
Skinned, the hide reaches 5 feet, nose to tail.
http://s19.postimg.org/xdvykgf6r/IMG_1572.jpg (http://postimg.org/image/kz96k4nof/full/)
Big claws
http://s19.postimg.org/t616bpdr7/IMG_1573.jpg (http://postimg.org/image/76urohwwv/full/)
16 lbs of lean ground bear meat. First of 2 trays.
http://s19.postimg.org/qpzcxuvoj/IMG_1574.jpg (http://postimg.org/image/mtm11vaov/full/)
Made with this little gem. Bosch mixer.
http://s19.postimg.org/uav8h3083/IMG_1575.jpg (http://postimg.org/image/x4yduj2e7/full/)
So you dump that tray out and cut it into 1 lb blocks and wrap it up.
http://s19.postimg.org/rutf38i5f/IMG_1576.jpg (http://postimg.org/image/3r2nexzof/full/)
The toe curler is that we have 7 grizzly's in the neighbourhood, so on the walkabout, you don't know who you will meet. Or when you are calling(making noise) who will come to see what is making all that moose calf racket. Throaty nasal sound. You tube is your friend.