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Don't forget Elmer Keith killed a mule deer at 600 yards using a S&W Mod 29 .44 mag with a 250 gr. cast hard lead flat nose bullet.LeonCarr wrote:Your load will work fine.
I have taken one deer and three hogs (150-250 pounds) with a similar load (240 XTP, 23.0 H110, Winchester Brass, Winchester Large Pistol Primer), all of them were DRT with the longest shot being about 75 yards, and all of them exited. If a 7.5 inch Ruger Redhawk shooting a 240 XTP at 1450 fps works like that, a 240 XTP at 1750 from your .44 Ruger Carbine should be Da Bomb.
Just my .02,
LeonCarr
I'm actually ok with where the shot ended up although a little higher and back from where I really wanted. The bullet was lodged just under the skin on the far side. Caught both lungs square. I was rushed since he and another with him were fairly skittish and agitated. I had just a fraction of a second when he paused broadside on his way to bolting. I was using an old vintage Ruger Deerstalker with an old Herters 2.5x fixed scope. Shot went exactly where aimed.mr surveyor wrote:
Good for you, my friend. Looks like a through and through boiler shot. That JSP would have taken both front shoulders if that had been poi.
If you're keeping the meat, I hope you have a competent processor that will do it right.
jd
I'm not really sure how the pricing really works. I read it as the flat fee pertains to the state of the animal when you deliver it, i.e., if you've only "field dressed" it it will be $70 for them to butcher it + anything special like sausage. The more you do before it gets there the cheaper the price so skinned is less on down to 1/4's. Since the guide already butchered mine I think I will only be paying for sausage and any other special butchering to the hams, straps and ribs. I already have the loins dressed and good to go.AndyC wrote:An excellent result, congrats!
How does the meat-processing work? I see prices for various things, so... I'm assuming a field-dressed carcass is a $70 flat fee, then (for example) $3 per pound to turn it all into sausage?
Can't wait to start feasting on my catch...can't wait to go get another 
Just got back from dropping off at the processor. The hog was considered quartered so $40 for all the main cuts ham steaks, filets, whole loins etc... The rest is per pound based on what you want. I'm getting 10lbs of sausage and the rest as hamburger which they thought would be around 20lbs worth. I'll be picking it up next week and everything should be vacuum packed like you would find at costco.AndyC wrote:It would be good to know - I've butchered deer and small game myself (no hogs), but I've never had meat actually processed before.
We've done a range trip together once. I think I still have olafpfj's number in my phone. LOLAndyC wrote:Ok, good - that process makes sense. TAM is in your AO - he might want to be your friend :)
Your experience shows me I'd have to plan out the logistics - bearing in mind where the hog is shot (geographically) and then to what extent to dress it, storage of the carcass and where to take it for processing.
So...185# live weight hog came out to ~60lbs of meatolafpfj wrote:Just got back from dropping off at the processor. The hog was considered quartered so $40 for all the main cuts ham steaks, filets, whole loins etc... The rest is per pound based on what you want. I'm getting 10lbs of sausage and the rest as hamburger which they thought would be around 20lbs worth. I'll be picking it up next week and everything should be vacuum packed like you would find at costco.AndyC wrote:It would be good to know - I've butchered deer and small game myself (no hogs), but I've never had meat actually processed before.
Needless to say I will be swimming in wild pork that exceeds my freezer space. I will be needing friends to help me with this unfortunate problem
