Bear Processing

[Kamo2112]

Morning everyone -

Does anyone have any recommendations on where to take a bear to get the meat processed? I crossed paths with one while out deer hunting yesterday and would like to get the meat taken care of promptly. Meat is quartered and cleaned up, just need someone that knows what they are doing to process it!. Would like something close to the Yakima valley if possible!

Any advice and recommendations are greatly appreciated

Thanks!

[logola512c]

Not really an answer to your question, but are you looking to do anything other than grind because of the likelihood of trich?  I've always ground mine myself because the only game processor near Seattle charges about $4/pound, and (reasonably) requires all of the hair to be off the meat before they'll take it.  If I get all the hair off, the grinding is only a marginal amount of additional work at that point.  Oh, and also add a trip to a local butcher to get enough pork back fat to make it an 80/20 grind.  Congrats on the bear.   

[okie john]

Stewart Meat Market did mine. Not near Yakima but the end result was off the charts good. The guy there is an artist.

http://www.stewartsmeatmarket.com/


Okie John

[Kamo2112]

Thank you guys for the info! I was just planning on doing most all into summer sausage as I’ve heard that’s the best way to do it. Maybe also some pep sticks. Eating on it and passing some out to family and friends.

[jrebel]

Most bears are delicious as ground burger.   I also love a good bear roast.   Lots of people get their bear turned in to processed meats because they are afraid of bear meat.  I prefer bear meat over most deer.   

Also…..make sure you render the fat.  I have to imagine it had a ton of fat this late in the season.   YouTube is your friend with this.  Crockpots also work very well. 

[duramax]

Olson's in Enumclaw has done a few for my brother including a Xmas ham that was great.

[slowreflexes]

Olson's in Enumclaw has done a few for my brother including a Xmas ham that was great.

I used Olson's last month and they did a fine job. I got 2 roasts, some pepperoni sticks, and smoked brats. The roast was my favorite... tasted similar to beef to me. If had a do-over I would just do the 2 roasts and ground.

I agree with jrebel, render your bear fat. I chopped bear fat into cubes, put it in an old pot, and cooked it outside on a Coleman stove- kept it below 250F. I ended up with 8 quarts!

[logola512c]

Most bears are delicious as ground burger.   I also love a good bear roast.   Lots of people get their bear turned in to processed meats because they are afraid of bear meat.  I prefer bear meat over most deer.   

Also…..make sure you render the fat.  I have to imagine it had a ton of fat this late in the season.   YouTube is your friend with this.  Crockpots also work very well.

I agree about the rendered back fat.  Hidden gem of the late bear harvest.

[HillHound]

No help here as I do my own but whoever you take it to see if they will corn a roast for you. I have been doing this the last few years with the hind quarters and it is to die for. Brine it for a few days to a week or more, slow smoke for 8-12 hours depending on size and temp. My dad thought it was regular pastrami when I sliced it thin on sandwiches. He said it’s the best bear meat he’s had in his 80 years and still doesn’t quite believe me it was actually bear.

[Kamo2112]

I appreciate all the replies here! Unfortunately this bear had very little fat. Almost none really which was very surprising. Next time I’ll be sure to snag some fat if I can.

[logola512c]

I appreciate all the replies here! Unfortunately this bear had very little fat. Almost none really which was very surprising. Next time I’ll be sure to snag some fat if I can.

Yikes!  Not much fat is not a good sign for making it through a 5 month winter slumber.

[duckmen1]

Both the bears we just got in october had a ton of fat. In fact by volume it was absolutely crazy that the one bear had about 33% fat vs meat once trimmed. So made it worth it to save the fat from that bear. Nice to utilize everything you can from a harvest.

[logola512c]

Both the bears we just got in october had a ton of fat. In fact by volume it was absolutely crazy that the one bear had about 33% fat vs meat once trimmed. So made it worth it to save the fat from that bear. Nice to utilize everything you can from a harvest.

Are you east side or west side?  I'm on the cascade foothills on the west side and still have one more tag to fill and am curious where you found the bears. I haven't seen any bears or even bear sign in the last month in clear cuts.   

[okie john]

Both the bears we just got in october had a ton of fat. In fact by volume it was absolutely crazy that the one bear had about 33% fat vs meat once trimmed. So made it worth it to save the fat from that bear. Nice to utilize everything you can from a harvest.

Are you east side or west side?  I'm on the cascade foothills on the west side and still have one more tag to fill and am curious where you found the bears. I haven't seen any bears or even bear sign in the last month in clear cuts.

I'm in the same boat. Not seeing a thing. Might just be lack of experience, though.


Okie John