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[XBT]

The results of a recent hunt in Arizona. Krag with cast boolits.

http://i2.photobucket.com/albums/y9/retiredBT/pighunt3comp.jpg

[Gunload Master]

VERY sweet!

[C1PNR]

XBT,

WELCOME to the Board! Good looking dinner there.

Is that a "modified" Krag, as mine is? Or are you one of the lucky ones with a "real" one?

What was your load, if you don't mind my asking?

[XBT]

Hi C1PNR, The Krag in the picture was bought by my Grandfather a very long time ago. He told me that he paid $4.50 for the gun and a sackfull of ammo and figured the guy beat him some on the deal. It was already modified when he got it.

The gun was handed down to my dad, then to me, and finally I gave it to my son. That old Krag has taken lots of deer and elk, and probably a few bear, but I'll bet those were the first Javelina it shot.

The bullet was from a RCBS mold, a 180grn. flat nose, I believe it's marked .30-180-FP. I used a 50/50 mix of linotype and wheelweights. It was shot unsized, just gas checked and lubed with the old NRA 50/50 formula. I used 20 grns. of Alliant 2400 for a measured velocity of 1760 fps.

The range was close, only about thirty yards, and load preformed very well, with one pig dropped on the spot and the other traveling only about twenty yards.

Despite what I've been told about Javeina, we found them to be decent eating. Thanks for the welcome, Jim

[wills]

How did you cook them?

[XBT]

My boy did the cooking. He barbequed some on a grill, and cooked some in a batch of chili.

It tastes OK to me, though a bit tough and lean like much wild game.

We did take specal care in dressing the kill, which probably helped.

[C1PNR]

I'll bet that would make really good chili! And maybe sausage, too!

I personally believe that proper care immediately after the kill is about 75% of making any game taste good. Gut, skin, clean thoroughly, cool, and bag.http://castboolits.gunloads.com/images/smilies/icon_smile.gif

[drinks]

With javalina, you need 2 knives, rubber gloves and a way to skin and cool out quick.
One knife and the gloves are to remove the musk gland that is just above the tail on the back, and at least 3" of skin around it, try to keep from squeezing the gland, and the scent gland patches inside the legs, then put that knife and gloves in a zip up bag and as soon as possible , gut and skin and get on ice.
Before cooking , an overnight soak in beer with onion and black pepper will help, of course, this really helps with bucks killed in the rut too.
Don