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Author Topic: bear meat  (Read 5864 times)

Offline PA BEN

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Re: bear meat
« Reply #15 on: August 28, 2009, 05:37:03 AM »
Steak the back straps and T-loins. Smoke the hams. You can make roasts too. Other then that breakfast sausage.

Offline ICEMAN

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Re: bear meat
« Reply #16 on: August 28, 2009, 05:42:25 AM »
Only one bear under my belt so far....and I cut it up myself and turned the whole bear into steak and stew meat, no processed products, no grinding.  The bear made great dinner and brkfst steaks, the stew sized chunks made great shishkabobs and stew, fajitas, scrambled with eggs, stroganoff, etc..... Excellent eating meat.

Next bear I plan on pressure canning a bit aswell....

When I am hungry for pepperoni...I buy pepperoni....
molṑn labé

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Offline dogtuk

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Re: bear meat
« Reply #17 on: August 28, 2009, 05:47:33 AM »
Firemedic

i use 15 % pork butt roast and a couple pounds of pork back of beef suet/fat if your gonna use just pork or beef fat i would go 10% fat
happyness is a full smoker

Offline SHANE(WA)

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Re: bear meat
« Reply #18 on: August 28, 2009, 06:28:02 AM »
teriyaki sticks

Offline DeKuma

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Re: bear meat
« Reply #19 on: August 28, 2009, 09:18:26 PM »
I am with ICE.  I have steaked and stewes all my bear.  My favorite big game to eat if treated correctly.
- Scott

Offline cascademountainhunter

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Re: bear meat
« Reply #20 on: August 28, 2009, 09:26:49 PM »
we usually get pepperoni or red hots made from bear. and save the back straps for steaks.

Offline saylean

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Re: bear meat
« Reply #21 on: August 28, 2009, 09:27:45 PM »
just had some summer sausage (spring bear) and cheese for snack tonight...

good stuff man~

Offline billythekidrock

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Re: bear meat
« Reply #22 on: September 06, 2009, 09:18:52 PM »
What do you guys do with the BS and tenderloins? :drool:

Tender loins are floured and spiced and cooked hot and fast in a little oil and butter. Backstraps are either cooked whole in a crock pot or sliced thin and cooked as steaks. Thin is the key.




Offline lokidog

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Re: bear meat
« Reply #23 on: September 07, 2009, 07:14:08 PM »
Bratwurst, backstrap steaks, and when I was a kid, we had a bunch processed like chipped beef.  My brother and I would sneak into the freezer and eat it out of the package, yum!! 

Offline rooselk

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Re: bear meat
« Reply #24 on: September 07, 2009, 07:50:25 PM »
I don't want to steal the thread, but on the same subject, does anyone know what the mix of fat is that most butchers would add to bear meat to make hamburger??

That's pretty much up to the customer. The processor will usually go with the percentage you ask for.
~ Member Montana Bowhunters Association ~

 


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