Brine recipe for wild hog

[rob_s]

I'm smoking backstraps with a dry rub.

[ccoker]

I do a lot of hog hunting
I wash the hide off thoroughly before cleaning and wash again before quartering out and putting in the walk in cooler at the hunting property. When I leave I put in a big Yeti cooler filled with ice and drain every day for 4-5 days then freeze or get to a processor for sausage at day 2-3.

I have never done brine but the above gets rid of gamey taste.

I have shot big boars and processed them but also have shot some that were so rank they became buzzard food

Artos,
you do 2 weeks in the cooler?

I will do that for deer but I have heard 5 days max for hogs as they rot from the bone out.

We are going out this weekend, it's been a month since I got to wack one and I am itching!


thopkins22,
you asked about TSX on hogs? I am assuming you mean Barnes...
I swear by them for hogs
If I am going specifically for hogs I use a 6.8 AR with Barnes, usually 95TTSX, but the 85s and 110s have proved just as effective and can't really tell any difference in wound cavities.
Dead is dead

Barnes bullets have never let me down... aim, squeeze, get to work