Congratulations! You will never run out the supply of them in there, so if you really enjoy eating those nasty bastards you will have a year round hobby of fun and excitement!
Maybe one weekend I will join you! Deer season ended Saturday night for me, and I am already in DT's.
Ha! Yeah, I'm treble hooked on hoggin. I've never shot a deer yet. Frankly, being able to take multiple beasts in an hour gets me pretty excited. I can only hog hunt until Feb 28, so I've got 3 weekends left to hunt before the brief May hunting period this year. Time to fill up those freezers quick!
Santa got me an electric smoker for Christmas (damn that guy knows what to get!). I pluged it in for the first time yesterday. Smoked the ribs from 4 hogs plus some tenderloins and a front leg quarter and a rear leg quarter. The tenderloins were awesome, the ribs were great (added a little Stubs Original at the end). Vacuum sealed the leg quarters because I'll already be eating smoked hog ribs for the rest of the week. Everyone at my little Superbowl get together said how awesome the ribs were and nearly everyone had seconds or thirds. It's great meat. No game taste at all. Before I smoked them (using applewood - smoked at 225` for 7 hours), I brined them for 24 hours with 4 gallons distilled water, 4 cups salt, 1/2 cup brown sugar, bunch of onions, garlic, rosemary and bay leaves.
Then I deboned four leg quarters to have smoked sausage made at Starvation Landing in Madisonville.
Then this morning I dropped off 81#s of meat on the bone at DD in Sun (Bush) and will get 1/2 made into jalapeno & cheese smoked sausage, and the other 1/2 made into plain ole ground pork.
Threw some tenderloins and backstraps in the deep freeze and gave away 1/4 of the meat on the bone to friends at my house last night.
And that's why I'm trebble hooked on hoggin -- three hogs in one hour, and all that meat, given away to lots of people and filling my freezer. I'll take these NASTY HOGS all day long!