Bear Meat

[Florida_Native]

So I just watched an episode of MeatEater and Steve was saying to remove the fat layer from bear meat because it would add an off putting flavor to the meat. I just killed my first bear, a nice young fat one and have already butchered and froze it. I did leave a fat layer on the backstrap and hams. So my question is for those who have experience with bear meet. Being a young bear am I okay leaving that fat on or should I go through the trouble of pulling the meat out and cutting the fat off. It has only been frozen a few days at  this point.

Thanks!

[csaaphill]

Not too sure but do know it's greasy as heck not sure how a young bear would be though.
Only bear I shot I had made into sausage and wasnt' bad that way.
I guess try one package without taking off the fat if good then you know. If not then ya take the time.
I took off most the fat off of mine when I got one, but he was an older one too.

[Duffer]

I'm certainly no expert but I wouldn't rush to repackage it all

On the other hand, I'd trim it all off before I cooked it tho. Seems I've read that the fat is where most of those 'disliked' flavors reside. I think that's why if you have bear made into breakfast sausage (like I did) they remove all the bear fat and then add back in some pork fat

Less of a 'wild' flavor I guess

[RadSav]

Should be ok as long as it doesn't sit in the freezer over a year.  Bear fat doesn't freeze as well as beef fat so it has limited freezer life similar to pork fat.  Just trim off the fat before you cook it and all should be fine!  It may leave a slight musty flavor after a while, but that should be much less of a bother than thawing and refreezing.

[Machias]

Alot of how your bear taste is what is was doing before you killed it.  Was it running, was it relaxed?  I have found if you shoot a relaxed animal, cooled the meat quickly then you will have very little gamey taste.  I have really enjoyed all of the bear meat I've eaten, but one that was run by my dogs.  I believe they build up lactic acid in their muscles and gives it a really powerful flavor.

[n_mathews13]

I just got my wife's bear back from butcher. We had brat worst and pepper sticks done, they look good. We'll have some in deer camp this's weekend. Bear is good, but wev really enjoyed taken it in and have sausage done with it the last few years.   I wouldn't repackage it, that's a pain

[gr8whthunter]

bear can sometimes be an aquired taste ive heard from some guys, i can eat the meat with no problems it may just be how your prepare it. bear meat is very greasy though! you may have felt how greasy it was when butchering or skinning out? i would trim all the fat off though just my  and i normally make a good amount of sausage and pepperoni with my bear.

[boneaddict]

Wouldn't thaw and refreeze, just trim before cooking.

[gr8whthunter]

 

[Ripper]

I've heard people talking about bear meat being greasy but I've never eaten greasy bear. I think it's great to eat. I'm talking about the bears that were not eating fish. That's a whole different story. As for the fat, a lot of people render down the fat for lard. I have heard that it makes the best pie crust you could ever eat. I don't know why everyone is saying to remove the fat to avoid the "gamey" taste. If that were the case I don't think people would use it for pie crust. If you're worried about it then trim it off before you cook it. Do a taste test, leave the fat on some and take it off the others. Let us know what you think.

[RadSav]

As for the fat, a lot of people render down the fat for lard. I have heard that it makes the best pie crust you could ever eat. I don't know why everyone is saying to remove the fat to avoid the "gamey" taste. If that were the case I don't think people would use it for pie crust.

You render down kidney fat for pie crust.  Not sure I would ever try rendering exterior fat on a bear again unless wanting to treat boots, canvas or make lamp fuel.

[crowinghen]

 After rendering lard one time, I would have to  question my sanity  before ever doing it again! When you can buy it for like a buck a package...

We just got Hubby's bear (" Justyhntr" on the board) back from the butcher, and it's delicious! Sausage and jerky turned out great and the regular cuts are  very very tender and tastey- not gamey at all . We like it so much that now we are scouting for bear and not for deer...
 I wouldn't worry about the fat- try it first and see how it tastes. JMO

[Vulcan]

Tagging.

[lokidog]

I've heard people talking about bear meat being greasy but I've never eaten greasy bear. I think it's great to eat. I'm talking about the bears that were not eating fish. That's a whole different story. As for the fat, a lot of people render down the fat for lard. I have heard that it makes the best pie crust you could ever eat. I don't know why everyone is saying to remove the fat to avoid the "gamey" taste. If that were the case I don't think people would use it for pie crust. If you're worried about it then trim it off before you cook it. Do a taste test, leave the fat on some and take it off the others. Let us know what you think.

The issue isn't so much the taste of the fat (unless a fish bear), it is that it does not keep well and will eventually spoil, even frozen, which can then transfer an "off" taste to the adjacent meat.

As mentioned, I would not bother reprocessing it at this point, just be sure to use it in less than a year as someone else mentioned, sooner if not vacuum packed.   

Rendering removes moisture from the fat, no moisture=less spoilage.  I'm not sure about pie crusts, although as most know, I'll try just about anything... once    , but it is a good waterproofer or hand moisturizer.

[Florida_Native]

Ate the tenderloins tonight. They were delicious!

Also used some the lard to saute some squash. It was also good. A little odd its not solid at room temp though!