I’ve shot 7 hogs in the last year, 2 with 10mm model 40, and 5 with .223 AR. The Glock kills were using Buffalo Bore 220 grain hard cast flat nosed truncated rounds that I bought specifically for hiking in bear country Appalachia. Both times, one from about 10 yards and one from about 15 yards, the bullet went completely through both shoulders/ribs. I hear all kinds of talk about how hard hogs are to kill, but frankly, that has never been my own personal experience. It seems counter-intuitive to those of us who grew up deer hunting, but I recommend to aim dead for the shoulder joint. A wild hog’s scapula is relatively thin compared to the 600 lb commercial varieties, and the heart is directly behind it. The lungs angle up at 45 degrees and lay against the back, so they’re higher than a deer. I believe most of the talk about hogs being so hard to put down comes from people taking the same shots as a whitetail, which is basically a gut shot on a hog. Being a chef and enjoying the butchering process, as well as the meat being my primary purpose for harvesting them, Ive started aiming right behind the head, slightly in front of the shoulder, as this destroys less of the shoulder meat. In .223 I use Frontier ammo that’s a Hornady 75 grain solid copper boat tail hp, and they never go more than 15 yards. By the way, I hike a long way and have to backpack the meat out, so all 5 of those kills were with a 12.5” AR pistol, not even a 16” rifle. As long as you don’t shoot 5 or 6 inches behind the front shoulder, you will be well pleased with the 10mm results… at least that’s been my own personal experience thus far. Happy hunting!!
Correction: after looking at the box, the Frontier rounds are in fact 5.56, not .223. I don’t recall these ever passing completely through, and they always have good expansion and retention.
Correction: after looking at the box, the Frontier rounds are in fact 5.56, not .223. I don’t recall these ever passing completely through, and they always have good expansion and retention.
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