Author Topic: bear meat (Read 6499 times)

Ridgerunner · « **on:** August 27, 2009, 08:25:11 AM »

what do you bear hunters typically get the meat turned into?

twisp_river_slayer · « **Reply #1 on:** August 27, 2009, 08:33:51 AM »

boneaddict · « **Reply #2 on:** August 27, 2009, 08:38:22 AM »

Summer sausage, and pep sticks.

GoldTip · « **Reply #3 on:** August 27, 2009, 08:48:51 AM »

I've had some smoked hams made in the past with'em, never been terrible impressed, but they weren't horrible eiither, definitely worth trying once. Otherwise, breakfast patty sausage, thuringer and some Polish dogs usually.

rasbo · « **Reply #4 on:** August 27, 2009, 09:00:35 AM »

pepperoni ,stew and I smoke the hams mmm good

shanevg · « **Reply #5 on:** August 27, 2009, 09:07:11 AM »

Burger, smoked hams, summer sausage.

saylean · « **Reply #6 on:** August 27, 2009, 09:48:51 AM »

and breakfast sausage/roasts

Ray · « **Reply #7 on:** August 27, 2009, 10:34:02 AM »

Stew & thin strips of barbecue

bow4elk · « **Reply #8 on:** August 27, 2009, 10:38:35 AM »

sausage, pepperooni, canned, chunked for crock-pot cooking, roasts.

BLKBEARKLR · « **Reply #9 on:** August 27, 2009, 11:22:58 AM »

I usually make a big batch of breakfast sausage, have thin strips for BBQ'ing, and then grind a bunch into hamburger

robb92 · « **Reply #10 on:** August 27, 2009, 11:29:05 AM »

Smoked summar sausage, either with jalpenoes or cheese, and snack sticks

kopfjaeger · « **Reply #11 on:** August 27, 2009, 04:20:44 PM »

I make Wisconsin Style Beer Braut's; mild and spicy. 3 to 1 mix with back fat from pig. I do it all myself so I get to control the ingredients. Except for the tenderloins, those I saute' in garlic and olive oil and eat them first night of Elk camp.

PWN Kurt · « **Reply #12 on:** August 27, 2009, 05:31:13 PM »

Pepperoni sticks. breakfast sausage. Beer dogs. Red hots. Backstraps for bear-fajitas.
You can do some slow cooker, pot roast type recipes with the roasts too.

I'm having some pepperoni sticks and PBR right now! Two great tastes that taste great together...

Kurt

FireMedic · « **Reply #13 on:** August 27, 2009, 06:37:59 PM »

I don't want to steal the thread, but on the same subject, does anyone know what the mix of fat is that most butchers would add to bear meat to make hamburger??

bowhunterforever · « **Reply #14 on:** August 28, 2009, 01:16:07 AM »

What do you guys do with the BS and tenderloins?

PA BEN · « **Reply #15 on:** August 28, 2009, 05:37:03 AM »

Steak the back straps and T-loins. Smoke the hams. You can make roasts too. Other then that breakfast sausage.

ICEMAN · « **Reply #16 on:** August 28, 2009, 05:42:25 AM »

Only one bear under my belt so far....and I cut it up myself and turned the whole bear into steak and stew meat, no processed products, no grinding. The bear made great dinner and brkfst steaks, the stew sized chunks made great shishkabobs and stew, fajitas, scrambled with eggs, stroganoff, etc..... Excellent eating meat.

Next bear I plan on pressure canning a bit aswell....

When I am hungry for pepperoni...I buy pepperoni....

dogtuk · « **Reply #17 on:** August 28, 2009, 05:47:33 AM »

Firemedic

i use 15 % pork butt roast and a couple pounds of pork back of beef suet/fat if your gonna use just pork or beef fat i would go 10% fat

SHANE(WA) · « **Reply #18 on:** August 28, 2009, 06:28:02 AM »

teriyaki sticks

DeKuma · « **Reply #19 on:** August 28, 2009, 09:18:26 PM »

I am with ICE. I have steaked and stewes all my bear. My favorite big game to eat if treated correctly.

cascademountainhunter · « **Reply #20 on:** August 28, 2009, 09:26:49 PM »

we usually get pepperoni or red hots made from bear. and save the back straps for steaks.

saylean · « **Reply #21 on:** August 28, 2009, 09:27:45 PM »

just had some summer sausage (spring bear) and cheese for snack tonight...

good stuff man~

billythekidrock · « **Reply #22 on:** September 06, 2009, 09:18:52 PM »

Quote from: bowhunterforever on August 28, 2009, 01:16:07 AM

What do you guys do with the BS and tenderloins?

Tender loins are floured and spiced and cooked hot and fast in a little oil and butter. Backstraps are either cooked whole in a crock pot or sliced thin and cooked as steaks. Thin is the key.

lokidog · « **Reply #23 on:** September 07, 2009, 07:14:08 PM »

Bratwurst, backstrap steaks, and when I was a kid, we had a bunch processed like chipped beef. My brother and I would sneak into the freezer and eat it out of the package, yum!!

rooselk · « **Reply #24 on:** September 07, 2009, 07:50:25 PM »

Quote from: FireMedic on August 27, 2009, 06:37:59 PM

I don't want to steal the thread, but on the same subject, does anyone know what the mix of fat is that most butchers would add to bear meat to make hamburger??

That's pretty much up to the customer. The processor will usually go with the percentage you ask for.

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Author Topic: bear meat (Read 6499 times)

twisp_river_slayer

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