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Hello,
Disclaimer. I know NOTHING about reloading. I am looking at getting an integrally suppressed bolt action rifle for some .308 caliber subsonic hog shooting at my ranch. Based on the info from this video I am looking at having a good friend loading up some ammo for me with the 200 rounds of empty brass that I have. Using the Hornady 190 gr. projectile and Trail Boss powder which seems to be out of production? Does any one have a lead on where I might find the powder or a good substitute? t=83s
Thanks
Michael
Model 1892 / Model 61 Collector, Research, Valuation
It should be a great Hog Killer, and your neighbors won’t even hear you at work!
Bert
WACA Historian & Board of Director Member #6571L
Bert H. said
It should be a great Hog Killer, and your neighbors won’t even hear you at work!Bert
I have had fair results calling hogs which is fun. And when done at night and using a thermal scoped rifle you can easily get shots inside 50 yards. The problem with a rifle or even a suppressed supersonic round is either the clack of an auto action or the crack of the round. I am hoping to up my chances of multiple kill situations. I have no shortage of possible targets!
Michael
Model 1892 / Model 61 Collector, Research, Valuation
What is the average size (weight) on those marauders ?
WACA Historian & Board of Director Member #6571L
November 7, 2015
Offline
Bert H. said
What is the average size (weight) on those marauders ?
Those look like 80-100 pounds, Bert, great size for eating.
I’m thinking the guy who made the video is correct, H4895 is worth another look. I’m not a fan of TB but other knowledgeable reloaders are. He showed that the published H4895 did not have enough pressure for a good seal or consistent velocity. He wisely did not recommend a load that exceeded the published load but it may be worth exploring if you can do so safely. I’m thinking a bit faster powder may be the solution if you can find one that is not position sensitive. May want to look at powders used in the 300 BO.
Mike
You can find data for subsonic loads for the .308 Winchester on Hodgdon’s website. Some powders suitable for subsonic loads – H-322, H-4895, Accurate 5744, Hodgdon Benchmark. Of these, I’ve only seen Accurate 5744 available in my area lately. I haven’t seen Trail Boss in over two years.
Mike- If you NEED Trail Boss, I may have a few pounds I can live without… PM me if you’re interested.
Ron
Technically, the glass is always full; half liquid, half air....
WACA #10293
Bert H. said
What is the average size (weight) on those marauders ?
The common hog around here is in the 100 pound range. Big sows can easily get to 150 and big boars will bump 200. A LOT depends on what time of year and how much rain we get. More rain equals more food equals more body fat. Since I butcher them myself it becomes quite apparent from year to year.
Model 1892 / Model 61 Collector, Research, Valuation
TXGunNut said
Bert H. said
What is the average size (weight) on those marauders ?
Those look like 80-100 pounds, Bert, great size for eating.
I have found no variation in flavor dependent on body size. I pretty much cook three different dishes. Pulled pork that I use the shoulders for. This starts in the smoker and is wonderful. Kings Hawaiian rolls and a curried mayo sauce. Dang good! The backstraps typically go into a couple of Italian based recipes. This isn’t my exact recipe but it’s close. I serve it with a spicy polenta! Tuscan cinghiale #https://www.culinursa.com/blog/rag-al-cinghiale-wild-boar
I also use the same cuts of meat and make an Cinghiale Agro Dolce style meal which is absolutely wonderful. https://divinacucina.com/2015/01/cinghiale-agro-dolce-wild-boar/ A GOOD bottle or two of full bodied Italian red wine is required for either dish.
And thhis is how you pronounce “cinghiale” Click the little speaker icon under the word on the left. https://translate.google.com/?sl=it&tl=en&text=cinghiale&op=translate
Michael
Model 1892 / Model 61 Collector, Research, Valuation
November 7, 2015
Offline
twobit said
TXGunNut said
Bert H. said
What is the average size (weight) on those marauders ?
Those look like 80-100 pounds, Bert, great size for eating.
I have found no variation in flavor dependent on body size. I pretty much cook three different dishes. Pulled pork that I use the shoulders for. This starts in the smoker and is wonderful. Kings Hawaiian rolls and a curried mayo sauce. Dang good! The backstraps typically go into a couple of Italian based recipes. This isn’t my exact recipe but it’s close. I serve it with a spicy polenta! Tuscan cinghiale #https://www.culinursa.com/blog/rag-al-cinghiale-wild-boar
I also use the same cuts of meat and make an Cinghiale Agro Dolce style meal which is absolutely wonderful. https://divinacucina.com/2015/01/cinghiale-agro-dolce-wild-boar/ A GOOD bottle or two of full bodied Italian red wine is required for either dish.
And thhis is how you pronounce “cinghiale” Click the little speaker icon under the word on the left. https://translate.google.com/?sl=it&tl=en&text=cinghiale&op=translate
Michael
Thanks for the recipes, Michael! I generally just make Italian or breakfast sausage or loin roasts but need to work on a pulled pork method.
I’m a sucker for a big boar but a few of the largest ones have been a bit unpleasant. I generally won’t process a boar much over 150 pounds without giving it a careful sniff test. To me the meat from a +/- 100 lb wild hog generally smells better than meat from a domestic hog. Big boars generally don’t travel in sounders like the group in your picture.
Have you had any luck trapping them? A rancher I know has had some success but still has to rely on direct action several times a year.
Mike
TXGunNut said
twobit said
TXGunNut said
Bert H. said
What is the average size (weight) on those marauders ?
Those look like 80-100 pounds, Bert, great size for eating.
I have found no variation in flavor dependent on body size. I pretty much cook three different dishes. Pulled pork that I use the shoulders for. This starts in the smoker and is wonderful. Kings Hawaiian rolls and a curried mayo sauce. Dang good! The backstraps typically go into a couple of Italian based recipes. This isn’t my exact recipe but it’s close. I serve it with a spicy polenta! Tuscan cinghiale #https://www.culinursa.com/blog/rag-al-cinghiale-wild-boar
I also use the same cuts of meat and make an Cinghiale Agro Dolce style meal which is absolutely wonderful. https://divinacucina.com/2015/01/cinghiale-agro-dolce-wild-boar/ A GOOD bottle or two of full bodied Italian red wine is required for either dish.
And thhis is how you pronounce “cinghiale” Click the little speaker icon under the word on the left. https://translate.google.com/?sl=it&tl=en&text=cinghiale&op=translate
Michael
Thanks for the recipes, Michael! I generally just make Italian or breakfast sausage or loin roasts but need to work on a pulled pork method.
I’m a sucker for a big boar but a few of the largest ones have been a bit unpleasant. I generally won’t process a boar much over 150 pounds without giving it a careful sniff test. To me the meat from a +/- 100 lb wild hog generally smells better than meat from a domestic hog. Big boars generally don’t travel in sounders like the group in your picture.
Have you had any luck trapping them? A rancher I know has had some success but still has to rely on direct action several times a year.
Mike
I have trapped a few over the years but because I do not live there I do not have the time to bait the trap for several days to get them used to the trap and then finally set it to capture. And then I would have the “problem” of disposing of 5 to 10 hogs. That is WAY more than I have freezer space for and onl ya few friends who want the occasional piece of meat in a year.
Michael
Model 1892 / Model 61 Collector, Research, Valuation
November 7, 2015
Offline
I suppose one advantage of shooting a big nasty boar is skipping the processing chores. Coyotes and other scavengers are easy to please.
I did a bit of work with reduced loads in the 30Guvmint06 and Unique awhile back but never did chronograph as the rifle was not suppressed. I believe they were subsonic because the youngster missed his first shot and the deer stuck around for a second shot. The cast lead bullet I used would have been ideal for a CNS shot but was a slow killer with a heart/lung shot just a little too far back. If I were loading them today I’d probably put a half sheet of TP over the powder charge. I liked those subsonic bullets in the video, would have liked to had access to them when I was loading for this youngster. May need to work up a load using them for the next youngster.
Mike
Is this project a good candidate for, “The Load” (i.e. 12 or 13 grains of Red Dot)?
You wouldn’t use any type of filler.
https://www.hensleygibbs.com/edharris/articles/The%20Load.htm
November 7, 2015
Offline
steve004 said
Is this project a good candidate for, “The Load” (i.e. 12 or 13 grains of Red Dot)?You wouldn’t use any type of filler.
https://www.hensleygibbs.com/edharris/articles/The%20Load.htm
No experience with Red Dot but I feel sure it will be cleaner than Unique.
Mike
twobit said
TXGunNut said
Bert H. said
What is the average size (weight) on those marauders ?
Those look like 80-100 pounds, Bert, great size for eating.
I have found no variation in flavor dependent on body size. I pretty much cook three different dishes. Pulled pork that I use the shoulders for. This starts in the smoker and is wonderful. Kings Hawaiian rolls and a curried mayo sauce. Dang good! The backstraps typically go into a couple of Italian based recipes. This isn’t my exact recipe but it’s close. I serve it with a spicy polenta! Tuscan cinghiale #https://www.culinursa.com/blog/rag-al-cinghiale-wild-boar
I also use the same cuts of meat and make an Cinghiale Agro Dolce style meal which is absolutely wonderful. https://divinacucina.com/2015/01/cinghiale-agro-dolce-wild-boar/ A GOOD bottle or two of full bodied Italian red wine is required for either dish.
And thhis is how you pronounce “cinghiale” Click the little speaker icon under the word on the left. https://translate.google.com/?sl=it&tl=en&text=cinghiale&op=translate
Michael
That last recipe sounds wonderful, and I will give it a try. Thanks for the link!
A while back I found myself in Laredo, and while there shot a big boar and a couple of javelinas. Their meat makes excellent Chile Verde, and that is my “go to” for boar and javelina, as well as pulled pork similar to what you describe.
The boar I shot was thick with nice white fat, so I saved it for mixing with Whitetail and Mule Deer grind to make hamburgers. Yesterday I went on a freezer clearing expedition (killed four deer this season and needed room) and ground up 12lbs of mixed boar and javelina, mixing it with 2.5lbs of the reserved boar fat. I used it to make a couple of meat loaves, and boy o’ boy were they tasty! I added some eggs, oregano, bbq sauce, minced onion, and Italian bread crumbs. Seriously good eating!!
John D. said
twobit said
TXGunNut said
Bert H. said
What is the average size (weight) on those marauders ?
Those look like 80-100 pounds, Bert, great size for eating.
I have found no variation in flavor dependent on body size. I pretty much cook three different dishes. Pulled pork that I use the shoulders for. This starts in the smoker and is wonderful. Kings Hawaiian rolls and a curried mayo sauce. Dang good! The backstraps typically go into a couple of Italian based recipes. This isn’t my exact recipe but it’s close. I serve it with a spicy polenta! Tuscan cinghiale #https://www.culinursa.com/blog/rag-al-cinghiale-wild-boar
I also use the same cuts of meat and make an Cinghiale Agro Dolce style meal which is absolutely wonderful. https://divinacucina.com/2015/01/cinghiale-agro-dolce-wild-boar/ A GOOD bottle or two of full bodied Italian red wine is required for either dish.
And thhis is how you pronounce “cinghiale” Click the little speaker icon under the word on the left. https://translate.google.com/?sl=it&tl=en&text=cinghiale&op=translate
Michael
That last recipe sounds wonderful, and I will give it a try. Thanks for the link!
A while back I found myself in Laredo, and while there shot a big boar and a couple of javelinas. Their meat makes excellent Chile Verde, and that is my “go to” for boar and javelina, as well as pulled pork similar to what you describe.
The boar I shot was thick with nice white fat, so I saved it for mixing with Whitetail and Mule Deer grind to make hamburgers. Yesterday I went on a freezer clearing expedition (killed four deer this season and needed room) and ground up 12lbs of mixed boar and javelina, mixing it with 2.5lbs of the reserved boar fat. I used it to make a couple of meat loaves, and boy o’ boy were they tasty! I added some eggs, oregano, bbq sauce, minced onion, and Italian bread crumbs. Seriously good eating!!
Sounds like some good shooting and wonderful meals as a result! Congrats
Michael
Model 1892 / Model 61 Collector, Research, Valuation
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