Post by: DoubleJ on July 17, 2012, 08:20:46 PM
Thanks
Post by: billythekidrock on July 17, 2012, 08:25:31 PM
Post by: DoubleJ on July 17, 2012, 08:31:28 PM
Post by: Dhoey07 on July 17, 2012, 08:53:41 PM
Post by: billythekidrock on July 17, 2012, 10:04:54 PM
So, regardless, straight bear-only sausage isn't a good idea?
I love straight bear sausage, but adding pork allows me to make more.
Post by: carpsniperg2 on July 17, 2012, 10:09:21 PM
Post by: fair-chase on July 17, 2012, 10:14:04 PM
If a guy does decide to do bear only sausage...
1. Do you cut and save the bear fat and then add it back in later to get the proper mixture/ratio?
2. If not, how to determine how much fat to trim off or leave on before tossing in the grinder?
Post by: Wazukie on July 17, 2012, 10:16:31 PM
Post by: carpsniperg2 on July 17, 2012, 10:38:51 PM
With bears only about 50% depends on how it was taken care of! The other 50% is what the bear is eating!!!!!! I don't care what anyone says, you take a bear that is living on skunk cabage. Compared to one living on berries there is going to be a huge difference in the taste.
Post by: billythekidrock on July 18, 2012, 06:21:11 AM
20-30% pork on the fall bears for sure. I have been eating the spring bears without any mixed in! They must grow them tasty is skagit county :chuckle: Much better then the nasty fall bears over here.
Never had a nasty fall bear. Where you huntin?
Post by: billythekidrock on July 18, 2012, 06:25:28 AM
Good thread DoubleJ. Hope you don't mind a follow up question.
If a guy does decide to do bear only sausage...
1. Do you cut and save the bear fat and then add it back in later to get the proper mixture/ratio?
2. If not, how to determine how much fat to trim off or leave on before tossing in the grinder?
If I am making fresh sausage then I just trim most of the fat off and toss.
If I am cooking/smoking then I remove as much as I can and toss.
Bear fat goes sour very quick, even in the freezer.
Post by: D-Rock425 on July 18, 2012, 06:59:52 AM
Post by: lokidog on July 18, 2012, 10:36:30 AM
Post by: Wazukie on July 18, 2012, 01:20:49 PM
Aint no good bears around here wazukie :chuckle: More like why would I want to ruin my pork :chuckle:
With bears only about 50% depends on how it was taken care of! The other 50% is what the bear is eating!!!!!! I don't care what anyone says, you take a bear that is living on skunk cabbage. Compared to one living on berries there is going to be a huge difference in the taste.
You're right Carp, not may good bear around hear :chuckle: :chuckle: and I forgot to mention that diet has a lot to do with taste. I will not take a bear unless its had at least 2 weeks in the berries. And bear fat is not nasty, I always leave a little on my bear. In the old days they used to render it down for cooking. I would guess that a bear that's been eating nothing but fish and skunk cabbage would be very nasty.
Post by: Austrian Hunter on July 18, 2012, 01:22:23 PM
Post by: Echomules on July 18, 2012, 01:35:53 PM
[/quote]With bears only about 50% depends on how it was taken care of! The other 50% is what the bear is eating!!!!!! I don't care what anyone says, you take a bear that is living on skunk cabage. Compared to one living on berries there is going to be a huge difference in the taste.
[/quote]
:yeah:
Use the pork, its sausage. Just get some cheap pin cusions or butts from Cash n Carry or your local restuarant supplier.
Post by: D-Rock425 on July 18, 2012, 02:03:23 PM
Post by: jackmaster on July 18, 2012, 02:16:39 PM
Post by: RadSav on July 18, 2012, 02:46:24 PM
Good thread DoubleJ. Hope you don't mind a follow up question.
If a guy does decide to do bear only sausage...
1. Do you cut and save the bear fat and then add it back in later to get the proper mixture/ratio?
2. If not, how to determine how much fat to trim off or leave on before tossing in the grinder?
If you want to use bear fat it needs to be the fat located around the intestines. The fat between the hide and meat is greasy and nasty. The abdominal fat is great. So fine and mild that bakers would pay top dollar for it. No lighter, fluffier or better pie crust than my grandmothers when she rendered that fat.
If I add any fat at all to my bear meat it is always beef fat. I don't like pork in any of my grinds. Doesn't seem to freeze as well and takes away from the taste of the wild game. Won't ever taste like Jimmy Dean - and that's a huge benefit in my book.
Post by: oldcamper on July 18, 2012, 03:52:11 PM
Post by: carpsniperg2 on July 18, 2012, 07:25:11 PM
20-30% pork on the fall bears for sure. I have been eating the spring bears without any mixed in! They must grow them tasty is skagit county :chuckle: Much better then the nasty fall bears over here.
Never had a nasty fall bear. Where you huntin?
East side mountains, not really any berries or anything good for them to eat here. They eat a lot of grass and bugs here. Not very much to make them tasty! My first bear was a 130-140 3 year old boar. Nasty bear! I thought he would be tasty! WRONG nasty bear. I am glad he was not a 300# because I don't think I could have ate that much nasty bear meat :chuckle: Both the last 2 spring bears I have shot on the west side have been very tasty.
Post by: Wazukie on July 19, 2012, 07:49:48 AM
Post by: carpsniperg2 on July 19, 2012, 05:37:33 PM