ok i get a bear and then what? steak or dog food? NOT DISRESPECTFULL

[brokenbone]

I have read about roasts, fajhitas, and stews.  anything else?   i was thinking about dog food for the two hogs i have?  not to make any one mad at the post i was just wondering what i could do with it.  elk, deer, no questions about what to do.  bear is diff.  what do you do with your bear?

[Big10gauge]

Cut it up just like you do a deer. In fact you don't have to be quite so meticulous about getting off the fat. We also actually rendered the fat and it turns out pure white. Used it for cooking and waterproofing boots. I've made bear hams but wasn't really impressed. The roasts are always excellent.

[fc2038]

I have had bear that I disliked and I have had bear that was wonderfull. Cut it up like anything else and see what ya think. No harm in givin a little taste before it turns into dog food. You got some pics of your bear? Love to see them.

If not I am sure a food bank would take it....

[Fletch]

We grind it with pork and add seasoning to make breakfast sausage...yum yum yum

[washingtonmuley]

Makes very good jerky.

[PWN Kurt]

I had some good smoked sausages, breakfast sausage, and teriyaki sticks made out of it.  It's great.  We use the ground breakfast sausage in spagetti sause and chilli recipies.

We got a young bear, and it might taste different than an older tougher bear.

Kurt

[Michelle_Nelson]

Billythekidrock and I canned his second bear of the year a couple weeks ago.  Talk about good for just about anything,stews, taco's, burito's, sandwiches, Put it in spagetti sauce, hamberger helper, etc.  Pretty much anything you can think of.  We canned some half pints witch will be perfect for hunting.  Plus it will stay good for years.  Also comes in handy if you come home late and are in a hurry to cook something to eat.

You can the lower leg meat and tougher cuts and it comes out fall apart tender.  I also really like sausage and peperoni. 

[callonetta]

Back in 96 I shot an old bear, enjoyed the summer sausages and from the legs I would cut  thin strips (fajita style) and marinated them in blackberry (appricot too)sauce overnight and fried them in butter. Yummm

[billythekidrock]

i was thinking about dog food for the two hogs i have?  not to make any one mad at the post i was just wondering what i could do with it. 

First off, even though you put "Not Disrespectfull" in the title, you mention turning it into dog food twice. I find it hard to believe that someone would even suggest that. What about respecting the animals we hunt? What about us respecting you as a hunter? If you don't know what to do with it then pass on the shot. Let the bear live. Why would you even shoot a bear if you didn't know what you where going to do with it? For a rug? Not a good enough reason to me.

I have read about roasts, fajhitas, and stews.  anything else?  

Sandwiches, tacos, sausage, pepperoni, bratwurst, you name it. What else do you want? You can do anything with bear that you can do with deer, only better. Bear has better flavor and texure and isn't as dry as venison.

  elk, deer, no questions about what to do.  bear is diff. 

Bear is no different for me than deer or elk, only I don't make steaks.

[ICEMAN]

Dog food is a 

Hopefully you have taken good care of this choice meat. You are obligated to turn it into food for some human. If you do not want it, it should already be iced down and in the hands of someone who does.

Not being disrespectful, but think and plan before you shoot for christs sake....

Sorry, this one just sort of pisses me off....

[saylean]

My bear, I get breakfast sausage from my butcher (which is my favorite thus far). I dont eat sausage normally, it hurts my gut...but bear breakfast sausage is great!

Then, I get some roasts, jerky and summer sausage. I have yet to be disappointed with any of my bear meat.

[Houndhunter]

if you can i would can it cause just bout anything tastes good when its canned. but i wouldnt feel wrong using some of the bear as dog food, i dont always eat all of the animal i bring back they can get used for different things

[brokenbone]

i have not gotten a bear yet.  i was just getting options on what to do with the bear.  is it diffrent than deer?  is there any thing dif that you would do?  not to start a word war but i may not have made the title clear.  i have not shot one yet. 

[Jerome]

If i were you i would take most of the bear into del fox and get summer sausage, breakfast sausage, and pepper sticks.  Maybe save a roast and a couple of steaks for you to try.  I personally like taking my bear to get all the sausages and pepper sticks and save my deer for roasts, steaks, and burger. 

[rasbo]

pepperoni stew and roasts.I smoke the roasts they are awesome

[bow4elk]

To avoid Trichinosis, you must fully cook bear meat before jerking it or making sausage.  Most people boil it first for Jerky.

[brokenbone]

ISN'T THAT LOCK JAW OR SOME THING LIKE THAT?  IT COMES FROM MEAT EATERS?

[saylean]

I believe if it is frozen at a certain temp for like 30 days, it will ensure that Trich is killed off too...but it has to be a below a specific temp which I am not sure what it is...our butcher has talked bout it.

[Curly]

I believe if it is frozen at a certain temp for like 30 days, it will ensure that Trich is killed off too...but it has to be a below a specific temp which I am not sure what it is...our butcher has talked bout it.

Yeah, I remember reading that before.  I remember the temp as being very low........below what most people have their freezers set to......I don't remember the temp though.

[Michelle_Nelson]

But is it possible to get your freezer to that temp?  I am pretty sure I can get mine to 0 degrees.  Maybe a bit lower.  I always keep my freezer at 8 degrees.

[brokenbone]

can you get it from other game animals?  i have a few fish and a few birds and about 35# of beef and pork.  i understand all buchers tell you to cook game fully. as does the FDA.  is tric spacific to the meat eaters?  as a refer  tech i can tell you that most domestic fzrs don't get below -5.  if you look on the internet and do a search of your freezer mod and you can get the info.  then add 5-8 deg because of not having them in " test conditions".  if yours does then great. take the food out sooner to eat.

[Ray]

I am going to chew on some of the tenderloins of the bear I got this week. My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it  and then finally shish k bob style with some veggies on a stick.

[billythekidrock]

My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it  and then finally shish k bob style with some veggies on a stick.

Why soak it in vinegar? 

[Curly]

Below is from Wikipedia -

Prevention
Cooking meat products to an internal temperature of 165 °F (74 °C) for a minimum of 15 seconds.

Cooking pork to a uniform internal temperature of at least 144 °F (62.2 °C), per USDA Title 9 section 318.10. It is prudent to use a margin of error to allow for variation in internal temperature and error in the thermometer.

Freezing pork less than 6 inches thick for 20 days at 5 °F (−15 °C) or three days at −4 °F (−20 °C) kills larval worms.

Cooking wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms. This is because the species of trichinella that typically infects wild game is more resistant to freezing than the species that infects pigs.

Cooking all meat fed to pigs or other wild animals.

Keeping pigs in clean pens with floors that can be washed (such as concrete). This is standard in Germany, where raw pork is a common delicacy and trichinosis is rarer than in the U.S.[citation needed]

Not allowing hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis.

Cleaning meat grinders thoroughly when preparing ground meats.

Control and destruction of meat containing trichinae, e.g., removal and proper disposal of porcine diaphragms prior to public sale of meat.

The Centers for Disease Control and Prevention makes the following recommendation: "Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms."[2] However, under controlled commercial food processing conditions some of these methods are considered effective by the United States Department of Agriculture.[3]

[Ray]

My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it  and then finally shish k bob style with some veggies on a stick.

Why soak it in vinegar? 

To marinade it. Why put barbecue sauce on a chicken leg 

[PWN Kurt]

trichinosis is the reason why mom had the pork chops cut into 1/4 inch pieces and cooked them until they were as dry and tough as leather.  Only a few years ago I discovered I liked porkchops when an Iowa friend (a veterinarian and former pig farmer) cooked 1 1/2 inch chops and left a little pink on inside...  He said that trichinosis is almost completely eradicated in domestic pigs.   He shot a wild pig last year, and found the trich larva under the microscope.

Any wild or 'organic/free range' omnivore animal can get it.

[Houndhunter]

i hope there not in the liver

[dirty.dan4]

Breakfast Sausage, Summer Sausage, Pepperoni all taste good....REAL GOOD

[Airnip]

Spending this frozen up time clicking around the www researching the prospect of taking up wild life harvest. Hadn't considered eating a bear until reading the regulations and taking note of the length of time general season last compared to deer and elk. Part of my sporting enthusasim is having enough of parking space campgrounds and looking into dispersed camping. Suppose if I'm licenced might just as well stretch the grocery money.

See that the answers to this question seem to point in the direction of saying that yes a pigs butt is pork. Killed and eaten a drift of pigs. Set up a chainfall. Put down a pan of feed. Take a crayon (keel) make a cross from ear to eye and x marks the spot to shoot with a .22. Then the work starts.

A market hog is about 250 pounds and about six months old. Makes for somewhat uniform porkchops and such down at a grocery store. Hog can been measured for weight. Spring pig equals fall pork and vice versa.

Doesn't sound as though a black bear (Ursus Americanus Altifrontalis) is going take to girth and length measurement or marking with a crayon. No rib pinching to determine ripeness. Short of some dentistry under a microscope apparently no real way of determining age.

An old boar stud hog is sausage through an through. A younger uncut hog might get over weight before some fault or freezer space opens although a chop might mean needing another plate for spuds and vegetables is a good eating critter. Undersized pig luau sized is good but ratio of meat to bone is upside down. The gilts and sows pretty much follow the same although a female can get some what older and bigger before getting too tough to chew.

Which leads me to my question;this same theme. I'm reading on the www (so I know it must be true) that a two hundred pound bear produces approximently fourty to sixty pounds of edible meat? Say it isn't so.

[Michelle_Nelson]

My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it  and then finally shish k bob style with some veggies on a stick.

Why soak it in vinegar? 

To marinade it. Why put barbecue sauce on a chicken leg 

  BTKR is very protective when it comes to Bear Meat. 

[Ray]

It turns out that it was a great idea. We had a few batches that way.

[WAPITIHUNTER]

Well the one  black bear I shot(Satus Pass, Goldendale, Cinnamon Bear) we did polish sausage, jerky, steak and seasoned hams. By far the seasoned hams were the best.

They were kind of like corned beef but the best corned beef you ever had.

Mt. View Meats, They are on 112th st e. Tacoma, Wa. They did an outstanding job.

[Little Fish]

...seasoned hams. Sounds good to me. Thanks for the tip Wapitihunter.

[rasbo]

you take a hind quarter and smoke it you will love that..We did Tamales out of a quarter for my 50th  it was great.

[Curly]

Which leads me to my question;this same theme. I'm reading on the www (so I know it must be true) that a two hundred pound bear produces approximently fourty to sixty pounds of edible meat? Say it isn't so.

Airnip, welcome to the site.  I didn't really follow what you were getting at w/ most of your post.  But to answer the above question.........60 pounds of meat sounds about right.

[Airnip]

Thanks for the welcome; have really enjoyed catching up on the archives here.

Main thrust of most of my post was meat animals have a tenderness curve. Sheep for example. Lamb is much different from mutton. Caged rabbits have different names along their life cycle. Prime eating domestic rabbit 'fryer' only has about a three week time slot. Much more familiar with farmed animals than wild ones. When time comes to be making meat. This thread verifys, tame or wild; how a meat animal tastes and it's texture depends on it's diet, condition, and age.

Dispersed camping on public lands is finding locations not designated as an official camping site. Various annoyances including garbage burning, peculiar generator habits, blaring electronics, endlessly barking dogs, cum by yah's into the night, and such left behind. 

Grateful for the answer to my ratio of edible meat question.

Too late for me to enjoy smoked bear on my 50th. Congratulations on both having a birthday and having an enjoyable meal.

[Kent Hunter]

Every bear that I have shot here in Washington has been fantastic eating. We cut it up just like our deer and always make some polish sausage out of some of the meat. A couple of my B.C. bears wern't very good and we ended up making sausage out of all of it. My wife is not real fond of wild game but she does LOVE the bear meat from the ones that I have shot here. In fact she always wants me to shoot a bear every year more than anything else.

[PA BEN]

First bear I shot when I was 14 we made roasts, steaks, and burger. My Mom rendered the bear fat, it make the best pastry's around, I also use it for boot grease, but the deer ran the other way. Now, I have the hams smoked, steak the back strap, burger or sausage the rest.