He has also got mighty big hands lol
He’s 1 of my uncle’s friend caught, and catches quite often these sizes. No, not a stock tank, wild!
I see hes a fan of mystery tackle box too.
That’s as much as I “carry” it stays in the console of the truck. 2 more months and I’ll be back in the Midwest limiting out on 15” crappie and walley!
Maybe some bacon this weekend
What is hanging on tree?
Feeder is hanging in the trees. That’s a cable to hook to the truck to raise and lower it to fill it
That be crock pot meat for instant eatin, those wild boars are tough meat over here. We take the pork bellies and salt and spice them and let them sweat on paper bags for a month till they don’t take anymore salt,then smoke for flavor and hang all year. Cut and plate as needed,same with hams,but we bag them to hold a good shape
Where do you hang it? In a big fridge?
No sir,in a smoke house. Just like the ole times,we rely on salt @Grizz
Thats what i thought. Ive ate many things but cant wrap my mind around that one. I woukd try it once though. Ive probably ate 6 month old meat that hung in the open before and dont know it.
Vulture food 
U like country ham?
You like jerky? It’s cured with salt. I guess it’s smoked with a little heat though.
See them slabs of bacon ? You cut off what you want,take it in the house and cut rind off,cut in to thickness off your bacon and cook it,or eat it raw,either way it’s safe. It’s salt cured, just like a high dollar country ham. City hams you get at the grocery stores are cooked and pumped with salt brine and other preservatives …that’s why ya buy a 10 lb Smithfield ham and cook it ,then it’s 8 lbs. You bought 2lbs of salt water …
