For your convenience, we now accept phone orders M-F 8am to 5pm CT

After the Hunt

by Luke Clayton

Your Game Alert Module did its job and alerted you when that good eating porker came in to feed and the powerful light with your Game Alert Rifle kit made the shot an easy one. Now, you have what can be some of the best eating in the wild on the ground. You have been told wild hogs are not good eating; other of your hunting buddies brag on just how tasty they are. It’s time to go to work and learn for yourself!

Even the oldest boars can be used for making sausage and the backstraps on older hogs are usually very tasty when smoked or chicken fried. If the hog you harvest happens to be a young boar or fat sow of any age, you are in for some excellent eating.

Most wild hogs have far less fat than their domestic counterparts which calls for slow cooking with moisture. A hindquarter from a wild hog makes some very tasty pulled pork BBQ. Begin by injecting the ham with either BBQ sauce or butter with Cajun Seasoning. Place the ham in an aluminum pan and add an inch or so of apple juice and layer the top of the ham with fatty bacon; pour a layer of BBQ sauce over the top. Since long smoking at low heat is the name of the game, it’s hard to beat a quality electric smoker. Add wood to the smoke box of your smoker. Any good hardwood or fruitwood will work just fine.

Allow the pork to smoke, uncovered for 2-3 hours. By this time, the amount of smoke will dissipate. Now, check and make sure you have plenty of moisture in the pan, if not add a bit more apple juice or BBQ sauce. Cover the aluminum pan with heavy duty aluminum foil. Make sure and pinch the foil tightly around the top of the pan, you want a tight seal.

If you are using an electric smoker, set the thermostat at 190 degrees, close the smoker’s door and let the slow heat, moisture and long cooking time work its magic. I usually begin my smoking in the early afternoon so that I cover the meat just before bedtime. I let the meat smoke all night, until I wake up the next morning. I’ve found it takes around 14 to 15 hours of low heat to get the wild pork “fall off the bone” tender. Make sure and drain all the juice/BBQ sauce from the pan.

After the meat cools, it’s time to debone it and chop across the grain of the meat. Now is the time to apply more seasoning such as garlic powder, salt, pepper, chopped jalapeno, etc. Season it to taste. I always “freshen it up” with a liberal amount of BBQ sauce. Wild pork lends itself well to a variety of seasonings. If the pork is very lean, I usually chop the bacon that was used for basting along with the pork.

Heat some BBQ buns, invite a few friends over, pour a big can of BBQ beans into a cast iron skillet and add some of your chopped BBQ. And then, let your friends be the judge as to the question, “Are those wild hogs really good to eat?”

Posted By: Hogman Team

Hog/Varmint/Predator Hunting – Which Night Light is Right?


If you’ve spent any time at all researching night hunting lights you have undoubtedly discovered that there are darn near as many night hunting lights on the market as there are wild hogs in the state of Texas (2.6 million last count).

In your search for the right night hunting light it is beneficial to start with the simple question, ‘What is my primary need for a night hunting light?’ This simple question can point you in the right direction to find the ultimate light to meet your needs.

Night hunting lights vary in intensity from a well designed bow light providing just the right amount of light for close 25-75 yard shots – to the insane claiming 800 yard plus illumination distances .

These specialized night hunting lights can vary not only in intensity but also in color (red green white) as well as size from the compact to the burdensome bordering on being unusable in the field.

Starting with the simple question, ‘What is it that I need / desire in my night hunting rig to accomplish’ will filter out some of the market noise loaded with unrealistic boisterous claims.

If your desire is to locate the perfect bow light, you have immediately eliminated 75 pct. of the options on the market.  As a seasoned bow hunter you know it makes no sense to over light the targeted area with a light that claims to shine ridiculous distances, you want to illuminate the area as needed to take a safe shot, not throw so much light that the corn starts popping!

If your needs are to locate a versatile light “kit” that allows you to hunt several species of game at varying distances while utilizing a selection of colored led emitters, again you’ve narrowed the field, and made your search that much easier.

If you are primarily a hog hunter taking shots @ 100-200 yards with a green led rifle/ scope mounted light – there is a light for you. Don’t fall victim to sales sizzle, a light claiming to illuminate out to 700 plus yards will over light your target area casting shadows and spooking game.

Starting with an understanding of your needs will narrow the focus and point you in the right direction to locate the perfect night hunting rig, filtering out all the market noise and absurd performance claims that you will undoubtedly run across in your search.

Their are plenty of options to choose from, and as is the case with any product there are some great night hunting lights sold by reputable companies that understand and stand behind their products.   There is also a lot of worthless night hunting lights sold out of the back of bubba’s pickup, that will undoubtedly fall short of meeting your night hog, predator or varmint hunting needs.

We love to talk hunting @ HOGMAN OUTDOORS and will gladly discuss our full line of night hunting products and give honest answers to any questions you may have, whether you purchase our product or a competitors product . Safe hunting and remember when the sun sets “It’s go time!”

Take back the night with HOGMAN – OUTDOORS  full line of specialty night hunting equipment!

Posted By: Hogman Team

Techniques for Butchering Wild Hogs

When it comes to butchering wild hogs, there are a number of techniques that will ensure you get the best eats from your porker. In this article, we’re going to be focusing on those primal cuts — the largest, workable cuts on the animal that will produce the best meat — and show you some DIY butchering skills that, once mastered, will set you up for life.

Time to Get Tooled Up
No self-respecting butcher would ever attempt to prepare hog meat without the right tools, and you should reserve the same attitude when it comes to butchering at home. We recommend the following tools for the best results:

  • Meat saw
  • Boning knife
  • Slicing knife
  • Clip point hunter
  • Drop point hunter
  • Bone dust scraper
  • Cleaver

Halving the Animal

Before you can get to the good stuff, you’re going to need to split your hog in half. Start by splitting the breastbone with your rigid knife. Next, turn the animal over and locate its center by putting your finger in the neck bone. Take your rigid knife again and cut a line from neck to tail — this will be your guide for halving the carcass with your meat saw. When you are making your guide, cut right through the meat until you hit the breastbone. This will give you a clean guide in which to rest your meat saw and will prevent meat being torn and fragmented during the sawing process.
Next comes the sawing. It can be hard work and may require two people. Take your time when sawing. There is no big rush, and the more care you take, the cleaner cut you’ll achieve. Once the hog is halved, give it a good clean inside, removing any veins or organs. These have strong flavors that can overpower the delicate flavor of the meat.

Making the Prime Cuts
It’s time for the exciting part — getting to those prime cuts that are going to yield some of the best pork you will ever taste.
Tenderloin — We’re going to start with the tenderloin, which, as its name suggests, is one of the most tender cuts. Tenderloin is great lightly seasoned or marinated, and can be left whole or cut into medallions.
The tenderloin runs parallel to the backbone and finishes near the tailbone. You should be able to pull the tenderloin away and neatly cut it away from connective tissue with your slicing knife.
The ham — Start at the back leg for a short ham or the shoulder for a full ham and cut through with your meat saw. A full ham will obviously give you the most meat.
Picnic shoulder and Boston butt — Next, count three ribs down from the shoulder and make a knife cut here, cutting through the meat. Use the spine for leverage and saw through the bone, splitting the shoulder. Use a rigid knife to cut through the meat — this creates the picnic shoulder and the Boston butt, both great cuts for barbecuing and smoking, and the most common cuts used for pulled pork.
Top loin and bottom belly — Now it’s time to cut the top loin and bottom belly. These are the final prime cuts. Take the side and make a line with your knife to split the belly. Cut through the ribs in a straight line using your meat saw until they split into two halves to create the top loin and bottom belly. Pork belly is delicious cured, roasted and cut into chunks. You can also choose to prepare these cuts as they are or cut them down even further into sub-prime cuts, such as loin chops and bone-in chops.
Now that you’ve got the basics of DIY butchering down, you can extend your knowledge and skills by working on other animals and work towards a truly rewarding self-sufficient lifestyle.

Posted By: Hogmanadmin

How to Field Dress a Hog

How to field dress a hog

When you start hunting wild hogs, learning to field dress the animal properly is critical. In addition to keeping your meat delicious and edible, proper field dressing also ensures that you use as much of the animal as possible, and that you stay safe in the process.

Regardless of whether you’re a new hog hunter or an experienced hog enthusiast looking for a refresher course, these tips are for you.

How to Field Dress a Hog: 5 Steps

Once the kill is over, the work begins. Follow these five tips to properly field dress your next hog.

  1. Bring the right tools

Having the right tools is of the utmost importance for successfully field dressing your hog. Ideally, you want a good-quality hunting knife with at least a 4-inch blade, a folding saw, a packable hatchet, large plastic bags, game bags, rope, game hooks, pulleys and gloves.

To make these items easier to pack, organize them all in a tool bag with a strap to take with you when you leave on your next hunt.

  1. Hang your hog to prepare for field dressing

Hanging your hog makes the process of field dressing much easier and keeps the meat clean during the process. To hang the pig correctly, use your hunting knife to make small holes in the hog’s rear tendons, just above the hooves.

Feed the game hooks through the holes and use your rope and pulley to raise the hog high enough (using a structure like a tree limb) that you can reach all parts of its body easily.

  1. Skin the hog

The next step is to skin the hog. While many people attempt to skin a pig by removing all the skin at once, removing it in strips is faster and easier.

To begin removing the skin, use your hunting knife to cut two long lines from the hog’s head to its tail. Once you’ve done this, remove the skin in strips, making more cuts as you go.

  1. Remove the head of the hog

The hog’s head is a significant source of weight, and removing it in the field will make the hog easier to process and move.

To remove the hog’s head, use your foldable woodsman saw to make a cut into the space behind the hog’s first vertebrate. Once you’ve removed the head, you can pack it out separately (if you intend to use any of the components within it) or dispose of it.

  1. Take precautions to avoid disease and parasites

Wild hogs, like many animals, can carry parasites and disease. To keep yourself safe, be careful to avoid slicing or damaging the hog’s digestive organs as you field dress it.

Instead, follow the above steps and leave the removal of the internal organs to a professional butcher, who will understand how to separate them from the animal without damaging them and releasing their potentially dangerous contents. Additionally, be sure to wear gloves at all times when field dressing your hog, especially when you have any wounds or open cuts on your hands.

A Properly Field Dressed Hog: A Hunter’s Pride

A prize hog deserves a proper field dressing, and these tips can help make sure that your hog meat is delicious, clean and easy to access once the hog is home for processing. Simple precautions like wearing gloves and leaving the handling of internal organs to specialized butchers can help you avoid parasites and diseases as you process your hog in the field.

Posted By: Hogmanadmin