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AF-Odin wrote: ↑Sun Dec 19, 2021 6:17 pm Nice size hog and appears to be a good hit right behind the shoulder. Did you dress him out or feed him to the coyotes? I usually only butcher for meat those under about 100#

If you are leaving the bigger ones, try this. Get the larger ones ground into summer sausage, snack sticks, breakfast sausage, German link sausage, ground meat, anything ground basically. My processor does that for me when I bring him a large hog. I cannot tell the difference between a sow, boar, or small pig when they are ground up. However, for regular butchering 100lbs and under is about my limit also. I like the them to be 60-80 preferably if I’m just wanting some good chops.