Noobie from OZ.

[LGSpade]

Hi all, Just joined to learn a bit about making snags.
Have only started to do them at home, just got sick of the store bought stuff.
Intend to do some game one's as I'm a hunter.
I live in North Queensland, Australia.
Hope to learn heaps and get a few laughs along the way.


Gary.

[NCPaul]

Welcome to the forum.

[wheels]

Welcome to the forum Gary. What game's available in N. Queensland?

Phil

[LGSpade]

Thanks for the welcome fella's.
Going to try some wild pork, only the young stuff, also got deer about \
100k's away, should be able to get one later on to try.
And got few rabbits, that's about all that's suitable
for eating.
Just been doing a cruise around the threads, certainly got a
few on here that know their stuff.
Sure to be able to learn something here.

Gary.

[Dogfish]

Welcome. I think there's recipe somewhere around here for sausage made with kangaroo.

[crustyo44]

Hi Gary,
Welcome to the forum. You'll learn heaps here. Just keep on asking questions.
Cheers,
Jan. Brisbane. OZ

[crustyo44]

Kangaroo meat makes great sausages with the addition of some pork back fat. I made smoked Csabai
with it, without telling anybody.
They got rave reviews.
I also shot and butchered in my early days lots of wild pigs for salamis.
Donkeys, camels, emu's etc, the ingredient list is endless.
Cheers,
Jan.

[LGSpade]

Took a lot of roo's in my younger days for skins, couldn't
stand the smell or the look of the meat, too rich smelling
like horse meat so have never ate it.
Been tempted in later years just haven't got there yet.
Most surely be doing a young porker.
Got my mincer, only a hand crank, on the way, with some cases.
Should be good to go in a couple of days.
Up till now been using a mate's gear, but he's a bit rough
for me.
Will post up some pic's.


Gary.

[wheels]

So, the wild pigs are just that? Not wild boar? Are they domestic breeds that have gone feral?

Phil

[LGSpade]

Phil, Yes, they are just domestic stock gone feral dating
back to early settlement, just got to say it, convict days.
I don't think they are like the wild boar we read about over
in Europe.
But a pigs a pig.

Gary.

[wheels]

Wow, interesting, it sure beats the odd pigeon or pheasant we get here; it's like you have pigs growing on trees!

Phil

[Dogfish]

I'm always jealous when I hear of wild pigs. In Canada, when they're around they're usually very Russian boar in the mix and people keep such a tight lid on the location you never get a chance to hunt them. Heard a story of one guy in northern B.C. who shot one with a 12 gauge slug and when it squealed had a dozen more come after him; he shot eight more in Rambo desperation before the rest ran off. Middle of January far north; the pigs had hair like dogs and were all grey and tan and dotted.

[crustyo44]

Wild pigs are OPEN SEASON here all year long, contact farmers and you usually are invited to come and hunt them for as long as you like, accommodation is usually provided in shearing sheds.
In the centre of New South Wales in the large wheat and milo growing areas all the pigs are fat and when harvesting starts the tally is usually very high. Boars are usually always shot and left to rot.
Some of the paddocks are up to 5000 acres and over and carry very high numbers of pigs.
I have seen up to 150 fully grown pigs shot and more piglets caught by dogs and by hand in 24 hours in one paddock alone. The next day another paddock is harvested by the contractors with the same results.
Piglets are usually drenched and reared until fully grown.
Cheers,
Jan.

[wheels]

Good grief, it's a different world! I love to hear about these thing; the news and TV programmes never have this type of thing on them, but it's so different to anything that happens here.

Phil

[Dogfish]

Yeah it sounds like an absolute riot.