Post by: brokenbone on October 31, 2008, 01:35:25 PM
Post by: Big10gauge on October 31, 2008, 01:41:14 PM
Post by: fc2038 on October 31, 2008, 01:47:01 PM
If not I am sure a food bank would take it....
Post by: Fletch on October 31, 2008, 01:57:55 PM
Post by: washingtonmuley on October 31, 2008, 01:59:22 PM
Post by: PWN Kurt on October 31, 2008, 10:26:12 PM
We got a young bear, and it might taste different than an older tougher bear.
Kurt
Post by: Michelle_Nelson on October 31, 2008, 11:46:44 PM
You can the lower leg meat and tougher cuts and it comes out fall apart tender. I also really like sausage and peperoni.
Post by: callonetta on November 01, 2008, 01:18:01 AM
Post by: billythekidrock on November 01, 2008, 05:55:40 AM
i was thinking about dog food for the two hogs i have? not to make any one mad at the post i was just wondering what i could do with it.
First off, even though you put "Not Disrespectfull" in the title, you mention turning it into dog food twice. I find it hard to believe that someone would even suggest that. What about respecting the animals we hunt? What about us respecting you as a hunter? If you don't know what to do with it then pass on the shot. Let the bear live. Why would you even shoot a bear if you didn't know what you where going to do with it? For a rug? Not a good enough reason to me.
I have read about roasts, fajhitas, and stews. anything else?
Sandwiches, tacos, sausage, pepperoni, bratwurst, you name it. What else do you want? You can do anything with bear that you can do with deer, only better. Bear has better flavor and texure and isn't as dry as venison.
elk, deer, no questions about what to do. bear is diff.
Bear is no different for me than deer or elk, only I don't make steaks.
Post by: ICEMAN on November 01, 2008, 06:01:37 AM
Hopefully you have taken good care of this choice meat. You are obligated to turn it into food for some human. If you do not want it, it should already be iced down and in the hands of someone who does.
Not being disrespectful, but think and plan before you shoot for christs sake....
Sorry, this one just sort of pisses me off....
Post by: saylean on November 01, 2008, 12:26:10 PM
Then, I get some roasts, jerky and summer sausage. I have yet to be disappointed with any of my bear meat.
Post by: Houndhunter on November 01, 2008, 12:56:16 PM
Post by: brokenbone on November 01, 2008, 01:43:09 PM
Post by: Jerome on November 01, 2008, 01:52:49 PM
Post by: rasbo on November 01, 2008, 02:26:51 PM
Post by: bow4elk on November 02, 2008, 07:49:41 AM
Post by: brokenbone on November 02, 2008, 09:18:12 AM
Post by: saylean on November 02, 2008, 10:48:38 AM
Post by: Curly on November 02, 2008, 10:54:07 AM
I believe if it is frozen at a certain temp for like 30 days, it will ensure that Trich is killed off too...but it has to be a below a specific temp which I am not sure what it is...our butcher has talked bout it.
Yeah, I remember reading that before. I remember the temp as being very low........below what most people have their freezers set to......I don't remember the temp though.
Post by: Michelle_Nelson on November 02, 2008, 11:20:52 AM
Post by: brokenbone on November 02, 2008, 03:10:20 PM
Post by: Ray on November 02, 2008, 10:25:07 PM
Post by: billythekidrock on November 03, 2008, 06:13:12 AM
My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it and then finally shish k bob style with some veggies on a stick.
Why soak it in vinegar? :yike:
Post by: Curly on November 03, 2008, 06:22:02 AM
Quote
Prevention
Cooking meat products to an internal temperature of 165 °F (74 °C) for a minimum of 15 seconds.
Cooking pork to a uniform internal temperature of at least 144 °F (62.2 °C), per USDA Title 9 section 318.10. It is prudent to use a margin of error to allow for variation in internal temperature and error in the thermometer.
Freezing pork less than 6 inches thick for 20 days at 5 °F (−15 °C) or three days at −4 °F (−20 °C) kills larval worms.
Cooking wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms. This is because the species of trichinella that typically infects wild game is more resistant to freezing than the species that infects pigs.
Cooking all meat fed to pigs or other wild animals.
Keeping pigs in clean pens with floors that can be washed (such as concrete). This is standard in Germany, where raw pork is a common delicacy and trichinosis is rarer than in the U.S.[citation needed]
Not allowing hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis.
Cleaning meat grinders thoroughly when preparing ground meats.
Control and destruction of meat containing trichinae, e.g., removal and proper disposal of porcine diaphragms prior to public sale of meat.
The Centers for Disease Control and Prevention makes the following recommendation: "Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms."[2] However, under controlled commercial food processing conditions some of these methods are considered effective by the United States Department of Agriculture.[3]
Post by: Ray on November 03, 2008, 06:56:17 AM
My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it and then finally shish k bob style with some veggies on a stick.
Why soak it in vinegar? :yike:
To marinade it. Why put barbecue sauce on a chicken leg :dunno:
Post by: PWN Kurt on November 03, 2008, 11:28:55 AM
Any wild or 'organic/free range' omnivore animal can get it.
Post by: Houndhunter on November 03, 2008, 02:39:28 PM
Post by: dirty.dan4 on November 06, 2008, 10:31:51 PM
Post by: Airnip on December 22, 2008, 09:38:26 PM
See that the answers to this question seem to point in the direction of saying that yes a pigs butt is pork. Killed and eaten a drift of pigs. Set up a chainfall. Put down a pan of feed. Take a crayon (keel) make a cross from ear to eye and x marks the spot to shoot with a .22. Then the work starts.
A market hog is about 250 pounds and about six months old. Makes for somewhat uniform porkchops and such down at a grocery store. Hog can been measured for weight. Spring pig equals fall pork and vice versa.
Doesn't sound as though a black bear (Ursus Americanus Altifrontalis) is going take to girth and length measurement or marking with a crayon. No rib pinching to determine ripeness. Short of some dentistry under a microscope apparently no real way of determining age.
An old boar stud hog is sausage through an through. A younger uncut hog might get over weight before some fault or freezer space opens although a chop might mean needing another plate for spuds and vegetables is a good eating critter. Undersized pig luau sized is good but ratio of meat to bone is upside down. The gilts and sows pretty much follow the same although a female can get some what older and bigger before getting too tough to chew.
Which leads me to my question;this same theme. I'm reading on the www (so I know it must be true) that a two hundred pound bear produces approximently fourty to sixty pounds of edible meat? Say it isn't so.
Post by: Michelle_Nelson on December 22, 2008, 09:44:23 PM
My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it and then finally shish k bob style with some veggies on a stick.
Why soak it in vinegar? :yike:
To marinade it. Why put barbecue sauce on a chicken leg :dunno:
:chuckle: BTKR is very protective when it comes to Bear Meat. :chuckle:
Post by: Ray on December 22, 2008, 10:30:47 PM
Post by: WAPITIHUNTER on December 22, 2008, 10:43:28 PM
They were kind of like corned beef but the best corned beef you ever had.
Mt. View Meats, They are on 112th st e. Tacoma, Wa. They did an outstanding job.
Post by: Little Fish on December 23, 2008, 09:07:57 AM
Post by: rasbo on December 23, 2008, 09:28:34 AM
Post by: Curly on December 23, 2008, 10:50:32 AM
Which leads me to my question;this same theme. I'm reading on the www (so I know it must be true) that a two hundred pound bear produces approximently fourty to sixty pounds of edible meat? Say it isn't so.
Airnip, welcome to the site. I didn't really follow what you were getting at w/ most of your post. But to answer the above question.........60 pounds of meat sounds about right.
Post by: Airnip on December 23, 2008, 03:16:37 PM
Main thrust of most of my post was meat animals have a tenderness curve. Sheep for example. Lamb is much different from mutton. Caged rabbits have different names along their life cycle. Prime eating domestic rabbit 'fryer' only has about a three week time slot. Much more familiar with farmed animals than wild ones. When time comes to be making meat. This thread verifys, tame or wild; how a meat animal tastes and it's texture depends on it's diet, condition, and age.
Dispersed camping on public lands is finding locations not designated as an official camping site. Various annoyances including garbage burning, peculiar generator habits, blaring electronics, endlessly barking dogs, cum by yah's into the night, and such left behind.
Grateful for the answer to my ratio of edible meat question.
Too late for me to enjoy smoked bear on my 50th. Congratulations on both having a birthday and having an enjoyable meal.
Post by: Kent Hunter on January 09, 2009, 01:39:05 AM
Post by: PA BEN on January 14, 2009, 06:20:30 AM