Corpusfishing.com

deputydawg · Posted: Tue Jan 01, 2013 7:03 am Post subject: OT...... HOGS

Totally off topic but I know this is where folks look most. I am very short on time so thought I should put it here.

I have some hogs in a trap in Victoria that are available if anybody needs one. The only problem is I cant bring them to Corpus this time like I have in the past. We are heading home to Houston today so you would have to come pick them up. I've got 5 that are perfect eaters about 50-60 pounds and one fat momma thats looks to be maybe 100 or so. I will probably keep one or two but the rest are up for grabs. I'm just off 77 south of Victoria, just a little over an hour from CC.

I hope to head back to Houston by 2 or so. If you can use some grab an ice chest and come on, a knife to if your quick enough! If nobody here can use them they will go to some of the folks in Houston. I just wanted to give the folks on my favorite site first shot.

PM me with number and I will be in touch quick! Thanks and happy new year!!!!!

ironmanstan · Posted: Tue Jan 01, 2013 7:24 am Post subject:

Generous offer foresure. My freezer is full of you know what. However I have a question? Do folks ever take a hog to a processor to have then cut up and prepared like one would do a deer? most I have seen are just quartered up wrapped up and stuff in the freezer. Just wondering for future reference.
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deputydawg · Posted: Tue Jan 01, 2013 7:39 am Post subject:

cephus · Posted: Tue Jan 01, 2013 9:40 am Post subject: Processing

Catclaw Creek game processing south west of Falfurrias does it all. They cut, wrap, make susage patty style or links, smoked or not. I have been using him for several years and have liked the results.
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Off Shore Port Mansfield

ironmanstan · Posted: Tue Jan 01, 2013 9:56 am Post subject:

deputydawg · Posted: Tue Jan 01, 2013 11:52 am Post subject:

Uggggggg still cleaning! The big sow was a lot larger than I originaly thought. Weighed an honest 172 on our scales. Just about killed me getting her up in my truck!

gulftrout · Full Grown Flour Bluffian Joined: 20 Aug 2007 Posts: 1629

hickroots07 · Posted: Tue Jan 01, 2013 6:20 pm Post subject:

Thanks for the pigs! Looks to be some good eats. My wife is gonna do tamales with some. Probably gonna smoke a quarter or 2 and make some awesome porkchops with the backstrap. Mmmmm can hardly wait
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Great captains, the stuff of legend, are made not by what they have caught, but by what they have given back.

deputydawg · Posted: Wed Jan 02, 2013 8:25 am Post subject:

Gib · Posted: Thu Jan 03, 2013 3:02 pm Post subject: Processor

Not For Sale in Banquete will process your hog.

Chef Lefty · Posted: Mon Jan 07, 2013 1:02 pm Post subject:

Doug....you are the man!! I missed this new year's post. I need to visit the hunting forum more often!
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deputydawg · Posted: Mon Jan 07, 2013 2:29 pm Post subject:

kweber · Posted: Mon Jan 07, 2013 7:11 pm Post subject:

little wild hog cooking tip....
if you have a smallish pig (100lb), split that rascal and take the hind quarters and shoulders off...
roast the shoulders about 1 hr less than the hinds....
roast the ribcage w/backstraps about 1/2hr less than the shoulders....
do this over a bed of mesquite coals and keep the temp about 300.
sop w/ a good italian salad dressing and turn often...
this is direct BBQ and requires checking often...
wrapping in foil is acceptible after the cuts are semi-cooked.
this is good wald hog BBQ and is a hit served w/ a big clay jarro of pinto beans and a heaping side of shrimp coleslaw.
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the creepy uncle that scares the kids....

Chef Lefty · Posted: Wed Jan 09, 2013 1:21 pm Post subject:

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865