How Volunteers Run a Feral Hog Tournament Weigh‑In

Volunteers start early on weigh‑in day, setting up a clean, level area near the landing zone. A simple sign‑in sheet captures each team’s name, the veteran accompanying them, and the date. This first contact point is also where hunters receive a sturdy tag that will stay on the hog from capture to weighing, ensuring accurate records.

When a hog is brought in, volunteers check the tag, then use a calibrated scale to get an exact weight. The animal is gently guided onto the platform, and the reading is recorded on a waterproof clipboard. A second volunteer double‑checks the number, writes it in a logbook, and photographs the hog with its tag visible. This redundancy helps keep the competition fair and the data reliable.

After the weight is logged, the hog is moved to a nearby processing area where volunteers assist with safe skinning. The meat is quickly cooled and then sorted for donation to food kitchens, families in need, and the veterans who helped hunt. The skins are collected for craft projects or further distribution. Clean‑up crews follow a checklist to leave the site as it was found, minimizing any impact on the land.

Throughout the day, volunteers keep an eye on safety, ensuring that equipment is stable and that all participants wear appropriate protective gear. They also remind hunters and veterans that the work they do helps protect Louisiana’s farms, which lose an estimated 76 million dollars each year to feral hog damage, and provides a supportive environment for those who have served. In a state where about 23 veterans a day are lost to suicide, the camaraderie and purpose found at the weigh‑in can be a small but powerful reminder that community matters.

The whole process runs on teamwork, clear communication, and respect for both the land and the people who protect it. Volunteers are the backbone of the event, turning a simple weigh‑in into a moment of shared accomplishment and hope.