Oh boy...the summer sausage is done

[saylean]

Just got the pep sticks and summer sausage back from the butcher on the spring bear...

I am set, at least till Aug 1st...

[ICEMAN]

 

I have never had anyone do this for us. How much do they charge you?

[saylean]

I had them do whole bear in summer sausage and pep sticks (no burgers or roasts, I have enough left over from last years), lets just say I have more than enough.

Total came to 220 bones. There was some de boning involved.

[Machias]

I'm drooling!   

[gasman]

Al least give us a pic to  over.....

[saylean]

Here is a pic of my chest freezer. The pep sticks are buried under all that summer sausage.

[robb92]

Looks good!!! I hope when I come back next month I will be able to go out and try to get a bear while I am back home. If not then I will try to get a bear here in VA

[ridgefire]

who did the meat for you

[MuleySniper]

220 seems like a fair price. How much weight did you end up with?
MS

[saylean]

T and T on Camano did the work...

not sure of the weight..

[Abolt338]

We just picked up ours a few weeks ago from Robber's Roost in Ellensburg.  225lbs of summer, pep, and country in a variety of flavors...at $2.75/lb.  RR does AWESOME meat...

RW

[Kain]

I noticed a lot of guys make pepperoni and summer sausage out of their bears.  Does bear not make great steak or burger?

[stumprat]

I noticed a lot of guys make pepperoni and summer sausage out of their bears.  Does bear not make great steak or burger?

Depends on what you do with them after the shot. Quickly cooled bear meat is awesome.

[Abolt338]

The age and diet of the bear bake a big difference, too.

Young bear = great tasting meat.
Berry-fed bear = great testing meat.

RW

[Austrian Hunter]

I am curious, whatelse can you do with Bear meat?  Pepper sticks, Summer sausage and what else would you recommend?