Are you looking for game you can hunt year round with no limits? Feral hog hunting in Alabama has no closed season and private land hunters can legally harvest them every day of the year with no harvesting restrictions.

According to the Alabama Department of Conservation and Natural Resources, hunters are encouraged to help control this species for a multitude of reasons. Feral hogs are not native to Alabama and pose a serious threat to our native wildlife. Each year their destructive rooting, habitat destruction and ravenous omnivorous feeding habits cause more than $800 million of agricultural damage in the United States. Fifteen to 20 years ago, feral hogs were confined to mostly the river swamps of southwest Alabama, but now are in all 67 counties of the state due to their high reproduction rates and lack of natural predators. Its population will continue to grow at an alarming rate which makes it a necessity among Alabama sportsmen to assist in the elimination of this highly destructive animal.

How to hunt a hog:

Stalk – move slowly through areas with acorns or agricultural crops

Stand– set stand along trails leading to food sources or bedding areas

Weapon – rifles (270 caliber or higher) or bows are recommended

Want to hunt a hog but don’t have access to private land?

Wildlife Management Areas – are available throughout Alabama. Hunting license, management area permit and management area license are required

Hire a Local Guide – local guides are available throughout the state offering a variety of styles of hog hunting

Find It Local:

The Hunting Company

Owner and local guide: Dustin Mizell

Offers local Delta wild hog hunts tailored to fit your specific needs

Contact: TheHuntingCo.com; Facebook: The Hunting Company; 251-504-4709; 251-948-4600

They taste good, too!

Wild Hog Bacon Recipe

2 good sized wild hog bellies

Brine:

2 gallons of water

2 cups sea salt

1/4 cup curing salt (pink salt)

1/4 cup whole peppercorns

1/4 cup garlic powder

1/4 cup onion powder

1/4 cup Worcestershire sauce

1 cup brown sugar

Mix brine ingredients and soak pork belly for 2 days then take the belly out and rinse under cool water.

Hang meat in clean area and dry with a fan for 1 hour until pellicle forms

Cold smoke for two hours using apple wood chips.

Freeze, slice thinly and enjoy!