bear meat mixing proportions

[DoubleJ]

Didn't want to hijack the other thread but i have a bear meat question.  If i get one this year, i'd venture to guess that 100% of it will be ground into sausage.  Breakfast sausage, brats, summer sausage, and pepperoni.  That in mind, what is going to be a good bear/pork ratio or is any pork needed at all?

Thanks

[billythekidrock]

A little pork butt goes a long way with bear. I usually go heavy at about 30% pork butt for sausages. If you search the recipe section you will find varying opinions.

[DoubleJ]

So, regardless, straight bear-only sausage isn't a good idea?

[Dhoey07]

I go 20% pork. When making sausage you need some fat in there otherwise your pepperoni or sausage will turn out really dry. And you don't want any bear fat in your meat

[billythekidrock]

So, regardless, straight bear-only sausage isn't a good idea?

I love straight bear sausage, but adding pork allows me to make more.

[carpsniperg2]

20-30% pork on the fall bears for sure. I have been eating the spring bears without any mixed in! They must grow them tasty is skagit county Much better then the nasty fall bears over here.

[fair-chase]

Good thread DoubleJ. Hope you don't mind a follow up question.

If a guy does decide to do bear only sausage...
1. Do you cut and save the bear fat and then add it back in later to get the proper mixture/ratio?
2. If not, how to determine how much fat to trim off or leave on before tossing in the grinder?

[Wazukie]

I always leave a little fat on my bear.  Not sure why anyone would want to ruin a good bear with pork, but to each there own.  I do believe though its all in how it is cared for from the moment it shot until in the freezer that makes the biggest difference .  Just my 

[carpsniperg2]

Aint no good bears around here wazukie More like why would I want to ruin my pork

With bears only about 50% depends on how it was taken care of! The other 50% is what the bear is eating!!!!!! I don't care what anyone says, you take a bear that is living on skunk cabage. Compared to one living on berries there is going to be a huge difference in the taste.

[billythekidrock]

20-30% pork on the fall bears for sure. I have been eating the spring bears without any mixed in! They must grow them tasty is skagit county Much better then the nasty fall bears over here.

Never had a nasty fall bear. Where you huntin?

[billythekidrock]

Good thread DoubleJ. Hope you don't mind a follow up question.

If a guy does decide to do bear only sausage...
1. Do you cut and save the bear fat and then add it back in later to get the proper mixture/ratio?
2. If not, how to determine how much fat to trim off or leave on before tossing in the grinder?

If I am making fresh sausage then I just trim most of the fat off and toss.
If I am cooking/smoking then I remove as much as I can and toss.

Bear fat goes sour very quick, even in the freezer.

[D-Rock425]

Bear fat is nasty stuff.  Ive always been told by the old timers in the family to trim it all off you dont want it in your meat.  Have been told the same thing by my regular butcher.

[lokidog]

The only thing bear fat is good for is waterproofing your boots and making your hands baby-butt soft.     I wouldn't leave any on my meat.

[Wazukie]

Aint no good bears around here wazukie More like why would I want to ruin my pork

With bears only about 50% depends on how it was taken care of! The other 50% is what the bear is eating!!!!!! I don't care what anyone says, you take a bear that is living on skunk cabbage. Compared to one living on berries there is going to be a huge difference in the taste.

You're right Carp, not may good bear around hear  and I forgot to mention that diet has a lot to do with taste.  I will not take a bear unless its had at least 2 weeks in the berries.  And bear fat is not nasty, I always leave a little on my bear.  In the old days they used to render it down for cooking.  I would guess that a bear that's been eating nothing but fish and skunk cabbage would be very nasty. 

[Austrian Hunter]

0% Pork -- 100% Bear all the way!!! 

[Echomules]

[/quote]With bears only about 50% depends on how it was taken care of! The other 50% is what the bear is eating!!!!!! I don't care what anyone says, you take a bear that is living on skunk cabage. Compared to one living on berries there is going to be a huge difference in the taste.
[/quote]


 
Use the pork, its sausage. Just get some cheap pin cusions or butts from Cash n Carry or your local restuarant supplier.

[D-Rock425]

Bear fat

[jackmaster]

dont know if this has been said but when i make burger or breakfast sausage i use 10% bacon ends, works great and its cheap and gives a great taste

[RadSav]

Good thread DoubleJ. Hope you don't mind a follow up question.

If a guy does decide to do bear only sausage...
1. Do you cut and save the bear fat and then add it back in later to get the proper mixture/ratio?
2. If not, how to determine how much fat to trim off or leave on before tossing in the grinder?

If you want to use bear fat it needs to be the fat located around the intestines.  The fat between the hide and meat is greasy and nasty.  The abdominal fat is great.  So fine and mild that bakers would pay top dollar for it.  No lighter, fluffier or better pie crust than my grandmothers when she rendered that fat.

If I add any fat at all to my bear meat it is always beef fat.  I don't like pork in any of my grinds.  Doesn't seem to freeze as well and takes away from the taste of the wild game.  Won't ever taste like Jimmy Dean - and that's a huge benefit in my book.

[oldcamper]

This is good info, I have lots of huckleberries on my place along with blackberries so should be good.

[carpsniperg2]

20-30% pork on the fall bears for sure. I have been eating the spring bears without any mixed in! They must grow them tasty is skagit county Much better then the nasty fall bears over here.

Never had a nasty fall bear. Where you huntin?

East side mountains, not really any berries or anything good for them to eat here. They eat a lot of grass and bugs here. Not very much to make them tasty! My first bear was a 130-140 3 year old boar. Nasty bear! I thought he would be tasty! WRONG nasty bear. I am glad he was not a 300# because I don't think I could have ate that much nasty bear meat Both the last 2 spring bears I have shot on the west side have been very tasty.

[Wazukie]

Hey Carp you're hunting the wrong part of the county 

[carpsniperg2]

I must be! We will have to trade some bear steaks and compare