An exploding population of hard-to-eradicate “super pigs” in Canada is threatening to spill south of the border, and northern states like Minnesota, North Dakota and Montana are taking steps to stop the invasion.
In Canada, the wild pigs roaming Alberta, Saskatchewan and Manitoba pose a new threat. They are often crossbreeds that combine the survival skills of wild Eurasian boars with the size and high fertility of domestic swine to create a “super pig” that’s spreading out of control.
Ryan Brook, a professor at the University of Saskatchewan and one of Canada’s leading authorities on the problem, calls feral swine, “the most invasive animal on the planet” and “an ecological train wreck.”
I don’t consider it cruel as long as the meat is used (except for the young ofc).
But it sounds like you know enough to teach others how to do it right.
One question … do you have abattoirs or butchers in your area where you take deer/elk/moose for butchering, cause they’d be a big help.
It wouldn’t be worth the cost for deer, but there are butchers that will do elk/moose at about $1/lb hung weight. I’ve only ever done them myself, between my own tags and helping friends/family, I might skin and cut up 20 deer in November, usually with a couple moose and/or elk thrown in. Most of it just gets put into grind, the backstraps and a few roasts for jerky might be taken out, though elk and moose give nice steaks and roasts as well.
Most of the people I know do the same, except all of the deer goes to jerky and sausage … cause the deer eat too much pine and spruce. lol