38/55 vs Texas Stink Pigs (Javelina)

[tmanbuckhunter]

Took out a big female Javelina and one young javelina to get my 2 per license year out of the way recently. Accurate 38-250F over 5744 in starline brass at 1522 FPS is excellent Javelina medicine.

293563

[725]

What fun. Question; any feeding issues with the Accurate 38-250F?

[tmanbuckhunter]

What fun. Question; any feeding issues with the Accurate 38-250F?
My nick name is lightning lever, because of this rifle. No feeding issues what so ever out of this Model 94 JES rebore, and I just want to say, the "crack POP" noise of that wide meplat slapping a javelina is satisfying.

[Noah Zark]

Great story. One of my favorite cartridges. The 38-55 was extremely popular for bear and whitetail here in northern PA before WWII, so it's gotta be good medicine for hogs as you say. Well done.

Noah

[tmanbuckhunter]

Great story. One of my favorite cartridges. The 38-55 was extremely popular for bear and whitetail here in northern PA before WWII, so it's gotta be good medicine for hogs as you say. Well done.

Noah

I've never had the opportunity to try it on actual feral pigs, but I imagine it would work fine with a well placed shot. Not much stopping that bullet from a complete pass thru.

[missionary5155]

Good morning and Congratulations doubled !
Thank you for the good photo ad write up..
That is a good outcome with a fine old caliber. Those JES Rebores are super cast shooters. We also has some.

[koger]

Thanks for sharing, way to get it done.

[Smoke4320]

congrats .. love to see the "old" calibers making a comeback

[RickinTN]

Good to read your story!
Thanks,
Rick

[tmanbuckhunter]

Good morning and Congratulations doubled !
Thank you for the good photo ad write up..
That is a good outcome with a fine old caliber. Those JES Rebores are super cast shooters. We also has some.
It is a great shooting rifle. Can hold 1-1.25" at 100 yards all day long if I do my part, with that fantastic marbles tang sight.

congrats .. love to see the "old" calibers making a comeback
Thanks. I stopped powdercoating a few years ago, but these are actually left over bullets coated with your clear PC. Fantastic stuff.

[todd9.3x57]

congrats!!!!!!!

[Texas by God]

Don't eat them, they nasty.
Good work, I'm a 38-55 fan myself( Jes 94) it's good to see results like yours, thanks for sharing.

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[tmanbuckhunter]

Don't eat them, they nasty.
Good work, I'm a 38-55 fan myself( Jes 94) it's good to see results like yours, thanks for sharing.

Sent from my SM-A716U using Tapatalk

I won't flirt with wanton waste of game. I'll at least give it a try.

[Texas by God]

I won't flirt with wanton waste of game. I'll at least give it a try.

I tried to eat the one I killed near Junction by the Llano River long ago. I agree with not wasting game, but he was way too old and musky. My host said that his dogs wouldn’t eat javelina meat- they had tried to eat a couple before “treating the dogs” lol.

[Baja_Traveler]

You'll thank me later...assuming you properly skinned the animal and did not puncture glands...

Requirements.....A good 4-8 quart pressure cooker

1-2 onions sliced thick
bag of carrots (cut)
1-2 cans of stewed/diced tomatoes
2-3 diced potatoes
1-2 green pepper (diced)
1-2 Jalapeno (optional)
2-4 cups water
salt, pepper
one Javelina quartered.

Put everything in the pressure cooker and bring to a full head of steam. Reduce heat and cook for about an hour or until the meat can be pulled off the bone.

Take the meat out and discard the contents of the pressure cooker (all that stuff contributes o the meat, but also is what pulls the Javalina flavor out).

Rinse meat under cold water while pulling the meat apart. The meat should flake off in strips. Pat meat dry with paper towels and put in individual freezer bags.

When ready, just add some of your favorite sauce (BBQ, salsa etc...) and WOW! Best meat ever. Great rolled up in a tortilla or as a sloppy Joe.

[Lonegun1894]

Tmanbuckhunter, congratulations! I can tell you from experience using much lighter loads for hogs that your load will definitely be enough for a hog. Just look up some anatomical diagrams because a lot of people are surprised at the difference between hogs and deer as to where the heart and lungs are. But your load is definitely up for the task.

Baja Traveler, that recipe makes a lot of sense. I don’t have a pressure cooker, but what I have done with Javelina in the past and old tough hogs nowadays is put them in a covered roasting pan in the oven, with vegetables and seasonings, at about 225F and just let us bake all day or overnight (about 8-10 hours). It comes out very tender and I’ve had some really picky eaters go back for seconds and not believe me when I told them what they were eating.

[45-70 Chevroner]

I won't flirt with wanton waste of game. I'll at least give it a try.

If you don't damage the sent glands, they can be very good eating. Best way to prepare is pit barbecue.

[HWooldridge]

If you don't damage the sent glands, they can be very good eating. Best way to prepare is pit barbecue.

Absolutely correct - you have to remove the scent glands, and make certain the bladder doesn’t leak. A friend of mine always carried polybags with zip ties so he could isolate the stinky stuff while butchering. He also wore rubber gloves the whole time.