Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: acnewman55 on June 25, 2014, 03:34:34 PM
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I didn't kill a bear yet or nuthin, just doing a little day drooling/dreaming.
Check it out: http://www.fieldandstream.com/blogs/wild-chef/2012/12/meat-week-how-smoke-black-bear-ham (http://www.fieldandstream.com/blogs/wild-chef/2012/12/meat-week-how-smoke-black-bear-ham)
Anyone tried anything similar?
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A buddy of mine shot a bear last year and had a smoked ham made. To be honest with you it was very very good. Could not even tell it was bear meat.
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All the time...Wonderful!!
It will turn out very dark. And there is quite a bit of trimming to do once cooked (unless you slice it for sandwiches). But the flavor is out of this world good. Our wedding was an all wild game feast prepared by one of the top chefs in the country (childhood friend). And besides the poached springer the bear ham was the most complimented dish.
Besides salmon and bear we also had sika deer, axis deer, sheep and wild boar. Instead of a bride and groom on the cake we had a buck and a doe. I think a few of the guests had a bit of a hard time with it. But heck, I didn't invite those people anyway :chuckle:
We had originally planned to fly to Alaska after the wedding to spring bear hunt on our honeymoon. But the mother-in-law couldn't get out of jail in time. So we had to settle for Yellowstone and leave our bows behind >:(
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Sounds yummy I hope I get a chance to try this year
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Dang. This looks good. I may have to try to fill a bear tag this fall... :EAT:
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Sounds awesome.
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Best smoked meat I've have eaten, had mine done by Sweeney's Meats in Brownville :EAT: :EAT: :EAT:
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Never done it myself but I always get the hams smoked and boy is it good. Throw it in the crock pot and shred it after it's done. Amazing pulled bear samwhiches is the result. :drool:
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I make both bear ham and Bacon I use a dry cure and bone out the ham.