Post by: Mark Youngblood on March 23, 2014, 01:57:34 PM
Post by: YoterHunter on March 23, 2014, 05:56:59 PM
Post by: billythekidrock on March 23, 2014, 06:02:58 PM
Post by: CAMPMEAT on March 23, 2014, 06:09:52 PM
Post by: h20hunter on March 23, 2014, 06:26:53 PM
Post by: gasman on March 23, 2014, 06:32:35 PM
Used the scraps from mt Alaskan bear for crab bait and worked AWESOME :tup:
Or if you dont want it, I will take it for crab bait :peep:
Good luck on your hunt :tup:
Post by: wadu1 on March 23, 2014, 06:34:10 PM
Sweeney's Country Style Meats 9690 Brownsville Highway NE, Bremerton
Post by: jrebel on March 23, 2014, 06:38:13 PM
Good Luck on the hunt and don't forget to post pics. :tup:
Post by: Mark Youngblood on March 23, 2014, 07:51:42 PM
Post by: ICEMAN on March 23, 2014, 07:56:45 PM
Post by: pd on March 23, 2014, 08:01:38 PM
Have a quarter or two smoked just like a pig, after all in BC they are called bush pigs. Mt View is good, I had my bear smoked at Sweeny's meats in Brownsville. Mine was outstanding, they jerked 1/2 of a black-tail that was to die for. :twocents:
Sweeney's Country Style Meats 9690 Brownsville Highway NE, Bremerton
Wadu, other than Farmer George, I didn't know there were any other game processors on the peninsula. Can Sweeney's process game meat? If so, this would be a great find for me.
Post by: Pygmy on March 23, 2014, 11:25:40 PM
Post by: woodman on March 24, 2014, 04:22:07 AM
Mtn View Meats on 112 th (?) Puyallup used to do my pigs without any issues............
Agree with Mtn View Meats on 112th. Have used them for decades on wild game including bears. Have always been happy and never disappointed with them.
Mt. View Meat & Sausage Company
2519 E. 112th Street -Tacoma, WA 98445
253-537-5332
Post by: teegansdad on March 24, 2014, 07:33:36 PM
Post by: andersonjk4 on March 25, 2014, 11:34:02 AM
I am going on my first spring bear hunt as well and looking to get my first bear. I do all of my own game and livestock butchering/processing and have been contemplating what I would do with a bear if I got one. I like the pressure cooker idea, but unfortunately I don't have a pressure canner. I might have to look into one.
Post by: JohnVH on March 25, 2014, 11:42:27 AM
Post by: Jester052 on March 26, 2014, 06:30:12 PM
Post by: ICEMAN on March 26, 2014, 08:01:27 PM
Take a canning pressure cooker and 5 mason jars fill each mason jar 3/4 full with chunks of bear meat take a heeping table spoon of salt and throw it in on the bear spin the lid on good and tight put jars in pressure cooker on and pressure cook for 3 hrs or so and let cool and de pressure on its own. and it makes the best carne asada meat for tacos, burretos, nachos...........
Teegan, aren't you busting a lot of jars by cranking your lids down so tight? We put ours on with just a firm twist, nothing too tight and never get breaks.... I have never read to crank them down very hard... You want gases to escape the jars...
Post by: teegansdad on March 26, 2014, 10:18:46 PM
Post by: Decker on April 02, 2014, 07:35:16 PM
Has anyone ever mixed front shoulder with deer meat for burger? (rather than using pork shoulder?)
Post by: billythekidrock on April 02, 2014, 07:49:17 PM
Post by: Decker on April 04, 2014, 04:12:34 PM
I have always thrown my bear trim in with my deer/elk burger but I still add suet or pork.
I used pork last time, and felt like it killed all the flavor. Is suet better?
Post by: billythekidrock on April 04, 2014, 04:42:03 PM
I have always thrown my bear trim in with my deer/elk burger but I still add suet or pork.
I used pork last time, and felt like it killed all the flavor. Is suet better?
Beef suet gives it a more traditional burger flavor that some people prefer.
I prefer a small amount of pork butt with my venison/elk burger as it is not too greasy, but my brother prefers beef suet so we compromise. We usually run about 5 percent beef suet & 10 percent pork butt.
Post by: Decker on April 04, 2014, 04:49:35 PM
Post by: billythekidrock on April 04, 2014, 05:05:42 PM
Good to know; we used pork shoulder last time.
Shoulder, butt, picnic roast...basically all the same.