JustGuy
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- Joined
- Dec 8, 2013
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I've been hunting for many years for pigs with my hunting partner. We had access to many properties in the great bay area, some private land, some land with depredation permits, and some public land. Always had a great success rate. About a year ago parted ways with my hunting partner for various reasons. Started hunting alone but it as not the same. Tried to look for a partner on forums, including this one. No serious feedback from serious people. Hooked up with a great guy from another forum who showed me ways and ropes of FHL. I liked it much better due to the fact that it is huge land compare to properties i used to hunt.
But the luck turned its back to me. Starting from the December of the last year I did not miss a single weekend on the FHL when it was opened. No a luck. I could see a pig or two Almost every time but never had an opportunity to pull the trigger, or it was far away, or they were running too fast, but most often the pig was shot by someone else who was closer to it. You can understand my frustration especially for being used to get a pig or two on almost on every trip.
Started thinking what i was doing wrong and the answer came pretty fast. When preparing for FHL hunting i made a research what areas are good, what success rates are, etc.
But everyone makes same due diligence and everyone gets same results, therefore, most popular areas are highly overcrowded. Some Saturdays popular areas were at full capacity.
This weekend I went to the area that I never herd of that holds any pig and here you are, a little group of 6. 4 piglets of approximately 40-50Lb and 2 larger ones crossed my pass.
I did not wait for second invitation and 70 yard head shot dropped this one.
In 2.5 hours i already was home skinning and cleaning.
This time besides regular sausages: summer, Italian, breakfast etc. i decided to try an old recipe of my mother in law.
I remembered she told me that she was a child during WWll when her mom made head cheese and it was delicious.
So, next day, off we go.
First the head should be cleaned from any hear and dead skin.
Then boiled till meat stars separating from the scull.
And here is the product.
It was more than i expected, so tender and delicious.
Now i kick myself for throwing away all hundreds of pig heads over years of hunting.
Also i made my usual smoked summer sausages.
and smoked ham.
But the luck turned its back to me. Starting from the December of the last year I did not miss a single weekend on the FHL when it was opened. No a luck. I could see a pig or two Almost every time but never had an opportunity to pull the trigger, or it was far away, or they were running too fast, but most often the pig was shot by someone else who was closer to it. You can understand my frustration especially for being used to get a pig or two on almost on every trip.
Started thinking what i was doing wrong and the answer came pretty fast. When preparing for FHL hunting i made a research what areas are good, what success rates are, etc.
But everyone makes same due diligence and everyone gets same results, therefore, most popular areas are highly overcrowded. Some Saturdays popular areas were at full capacity.
This weekend I went to the area that I never herd of that holds any pig and here you are, a little group of 6. 4 piglets of approximately 40-50Lb and 2 larger ones crossed my pass.
I did not wait for second invitation and 70 yard head shot dropped this one.
In 2.5 hours i already was home skinning and cleaning.
This time besides regular sausages: summer, Italian, breakfast etc. i decided to try an old recipe of my mother in law.
I remembered she told me that she was a child during WWll when her mom made head cheese and it was delicious.
So, next day, off we go.
First the head should be cleaned from any hear and dead skin.
Then boiled till meat stars separating from the scull.
And here is the product.
It was more than i expected, so tender and delicious.
Now i kick myself for throwing away all hundreds of pig heads over years of hunting.
Also i made my usual smoked summer sausages.
and smoked ham.
