The barrel on my rifle is 20 inches. I wanted 24 inch but this 21 inch was the only after market drop in non military configured barrel available at the time 6.8 SPC. It is a 6.8 SPC II.

I think a lot of this "caution" about diseased hog meat, is a bit over board.

In the past I have had the meat processed. Older animals such as this one are tough. The last one we had all the butchered meat, steak chops and such reprocessed into hamburger and it was donated to the U.S. Customs Chili cook-off team for use in the Annual law enforcement chili cook-off. The Team took grand prize-winning both the judges award and the people s choice. I can tell you that the chop I had from that animal before grinding was as they say, tougher than boot leather.

Now if a sounder were to come in and a nice little weaner-notice weaner not weiner-pig presented its self, it would be barbecue time.