Processing bear meat

[Alchase]

I wanted to hit you guys up on how you process your bear meat?  I love bear sausage, but I have never killed my own bear "yet" mostly because I use to considered them incidental to deer or elk. Hopefully this season will change that.
Anyway, what do you guys prefer when processing/carving? And which cuts do you like the best? How much meat do you bring home after skinning and processing (average sized bear)?

[h2ofowlr]

I just do the norm like a deer.  Cut back strap, quarters, etc.  I usually freeze it first before I do anything, then cook it like pork to make sure you kill any bacteria.

[LongTatLaw]

I just carve it all myself except for sausage. I hate paying a processor for meat I killed! I just carve one inch steaks from almost everything but keep choice cuts like back straps and tenderloin marked as such. I use front shoulders and neck for roasts and/or crock pot meat...I barely do anything to them...just get em cut small enough to fit into a one gallon freezer bag!

Im sure someone could give a better guess but Id bet on losing half of the live weight by the time you remove guts, hide, head, feet, and major bones...

I killed my bear that was probably just over 200lbs...I gave away a lot, ate a ton, and still had some left over to cook for the hunt-wa get together Jan 08.

poor 180 grain probably had to go buy a 2nd 15 cf freezer after those two pigs he just killed!  WOW

good luck this season!

ps- bears cant be incidental in Aug brother

[Alchase]

Thanks for the info guys, with luck my August will get allot tastier, lol

[LongTatLaw]

Just bring it on by the house in Lacey and Ill help ya chop it for a marginal fee...say...10 lbs!

[Kain]

Just bring it on by the house in Lacey and Ill help ya chop it for a marginal fee...say...10 lbs!

THats a good deal.  I hate butchering animals.

[tlbradford]

I get absolutely every bit of fat off that I can see.  Then I leave everything as roast as much as possible, which is my favorite way to cook bear.  If I want steak I'll thaw a roast and cut it into 3/4" steaks for the grill.  I like a little thinner steak since there isn't much fat so it is hard to get the thick steaks cooked through without overdoing the outside of the meat. 

[LongTatLaw]

tlbradford's fat removal approach is very popular...leave it all there and you have some fairly greasy meat...kinda like raccoon! 

however, to me if you remove it all... it affects flavor!

I keep a little layer of white!

Maybe try to do some meat with and some without!!  one will be a clear favorite for you!!

Im not kidding on helping ya chop it up for a cut of the meat bro!

let me know!

[Alchase]

Thanks I appreciate the offer!
My son and I went up the Skokomish valley to Browns creek camp ground today on a scouting trip. We did not see any bears but we did see the biggest pile of bear crap I have ever seen, lol. And a couple of blacktail bucks (spike and two point), a doe and a song dog ran across the road in front of us. We did a little fishing in Spider lake and caught 5 little brookies that we returned.  We will be going back later this week to camp and get serious about bears.

[Crunchy]

Hey Alchase,

That wasnt bear crap you saw,  I was up there scouting as well, and ate some berriers that werent quite ripe.

[PWN Kurt]

breakfast sausage, teryaki sticks, and I'm trying some beer dogs and summer sausage.  Last year I really liked the loins...slow cooker with BBQ sauce, and cooked on the grill.

ENJOY!

Kurt

[Alchase]

Hey Alchase,

That wasnt bear crap you saw,  I was up there scouting as well, and ate some berriers that werent quite ripe.

That must have put a hurt on you, lol

[alanger]

If i get one this year i am going for all sausage probably.