My memory of domestic hogs is that I lost about 1/3 of weight when gutted, and after cooking the whole hog and chopping the bbq, I got 50% of the gutted weight. So a 150 lb hog dressed with head and skin on, might net 100 lbs and cook out 50lbs of bbq.

Think this is correct. It has been 25 years since killing a hog for bbq.

Since wild hogs are more lean, their yield might be less, sort of like when you dress a 20lb gobbler you dont get the same yield as a similar domestic turkey.

They say wild hog is hit or miss weather its bad tasting or just down right disgusting. Some said age matters. Others say it just depends on the day and the hog. Beats me. I've never seen one just curious.

We castrate the males, notch their ears and let them go or keep them in a pen, worm them with ivomec at least twice and feed them for a few months.

If you shoot one, the small females are the best, forget about the boars and older ones.

Yea, I learned that from there website.I was curious on the fact that I could Drive in Pretty far walk in and shoot a few hogs but then I would need a place to dispose of the carcass and To skin and Butcher.