Post by: Slamadoo on November 09, 2020, 11:17:20 PM
Also, what is your favorite preparation for bear meat? Burger, sausage, hams, etc? Maybe a special recipe you like.
Do you guys worry about trichinosis?
Thanks Everybody!
Post by: callturner on November 10, 2020, 04:15:38 AM
Post by: bear on November 10, 2020, 05:14:29 AM
Post by: Jingles on November 10, 2020, 05:17:23 AM
Post by: Tracker0721 on November 10, 2020, 06:03:12 AM
https://www.leupold.com/leupold-core/stories/field-to-table-bourbon-blueberry-bear-roast
Post by: jrebel on November 10, 2020, 06:10:15 AM
Post by: Boss .300 winmag on November 10, 2020, 06:44:48 AM
Post by: D-Rock425 on November 10, 2020, 08:17:43 AM
Post by: LITTLEBUCK on November 10, 2020, 09:10:39 AM
Post by: Pacific Ghost on November 10, 2020, 09:57:11 AM
Post by: Pathfinder101 on November 10, 2020, 10:08:17 AM
Post by: HikerHunter on November 10, 2020, 10:31:51 AM
Post by: SpicyTacos on November 10, 2020, 11:27:02 AM
Post by: acrim on November 10, 2020, 03:06:04 PM
Post by: Twispriver on November 10, 2020, 06:12:15 PM
Post by: sagemd on November 10, 2020, 09:15:28 PM
Making bear into peperoni or sausage is a waste of good meat.
Bear ham is better than pork.
Roasts are great and burger is good.
Back straps are small but great.
I have eaten all of the seven I harvested.
Post by: yakimanoob on November 10, 2020, 09:57:17 PM
I'm sure sausage and cured meats are great but don't miss out on the regular preparations. Bear meat is fantastic, all around.
As for the rotten spike carcass - I doubt any single meal, no matter how funky, would affect the meat. Just like us, it's the habits, not the single meals, that matter most.
Congrats!
Post by: yakimanoob on November 10, 2020, 09:58:34 PM
:tup:
Post by: callturner on November 11, 2020, 05:23:24 AM
Post by: huntnnw on November 11, 2020, 05:52:29 AM
Post by: CaNINE on November 13, 2020, 03:56:26 PM
Post by: Pathfinder101 on November 14, 2020, 01:10:48 PM
Post by: Axle on November 14, 2020, 02:22:24 PM
Post by: dmoua on November 22, 2020, 12:48:24 PM
Post by: 444Marlin on November 22, 2020, 05:23:06 PM
Older bears and those that have been feeding on dead animals is not so good. I had a big 7 foot black bear a number of years ago that was very tough to get through. Metallic taste.
I've been using my su vide to cook the bear steaks at 145 for 2-3 hours and then pan sear. It's the only way to safely eat medium rare bear steaks. Hank Shaw writes about it, and I haven't had trich yet.
Post by: idaho guy on November 22, 2020, 06:56:50 PM
Post by: Pathfinder101 on November 23, 2020, 08:33:00 AM
We turn all of our bears into German sausages. I have tried bear most ways. I think it’s all ok to pretty good but it’s the best meat for german sausage hands down.
Do you do your own, or have them done by someone?
Post by: Slamadoo on November 23, 2020, 11:37:43 AM
Post by: idaho guy on November 23, 2020, 04:17:42 PM
We turn all of our bears into German sausages. I have tried bear most ways. I think it’s all ok to pretty good but it’s the best meat for german sausage hands down.
Do you do your own, or have them done by someone?
I have them done by a guy lives near me
Post by: Angry Perch on November 24, 2020, 08:24:42 PM
Thanks for all the info. I have a hind quarter thawing right now. Gonna go in a brine and then smoked ham. Plan on some summer sausage and burger with the rest. Maybe a roast or two. Depending on how this ham turns out, I might save the other hind quarter for another ham as well.
Please follow up on how the ham goes, with pics, of course. I did a ham and it was money!
Post by: csaaphill on November 26, 2020, 02:33:40 PM
I found a recipe online for huckleberry bourbon bbq bear. It was flipping amazing doing little medallions. And I overcooked the crud out of it, 180 degrees, and it was still tender. Cooked it in the cast iron to sear it than tossed it in the oven to finish.book marked that page that looks awesome.
https://www.leupold.com/leupold-core/stories/field-to-table-bourbon-blueberry-bear-roast
Post by: dilleytech on December 01, 2020, 11:28:40 AM
I like smaller bears early in the season that have been feeding on a berry diet. I do straight burger grind and steaks. My kids love it.
Older bears and those that have been feeding on dead animals is not so good. I had a big 7 foot black bear a number of years ago that was very tough to get through. Metallic taste.
I've been using my su vide to cook the bear steaks at 145 for 2-3 hours and then pan sear. It's the only way to safely eat medium rare bear steaks. Hank Shaw writes about it, and I haven't had trich yet.
I would agree younger bears are better. Personally every mature bear 300#+ I have Eaten has been very tough. But your results might very on taste. My 420# 7.5’ 20.5” skull boar I got this fall I believe is the best tasting bear I have eaten. Which is good news for the 46 pints of fat I rendered.
7 bears in our house the last 3 years and all fantastic eating. It’s my preference for anything sausage related. But it’s good cooked any way. I consider it similar to beef.
Post by: Jonathan_S on December 01, 2020, 11:34:18 AM
Shot a very large boar in ponderosa/sage country a few Augusts ago and it was the only nasty Eastside bear I've ever shot. It was edible but just barely. I think he'd been digging roots and mice a lot. Meat care wasn't the issue on that one.
Post by: Curly on December 01, 2020, 11:46:22 AM
:)
Post by: logola512c on December 02, 2020, 01:47:45 PM
I like smaller bears early in the season that have been feeding on a berry diet. I do straight burger grind and steaks. My kids love it.
Older bears and those that have been feeding on dead animals is not so good. I had a big 7 foot black bear a number of years ago that was very tough to get through. Metallic taste.
I've been using my su vide to cook the bear steaks at 145 for 2-3 hours and then pan sear. It's the only way to safely eat medium rare bear steaks. Hank Shaw writes about it, and I haven't had trich yet.
I would agree younger bears are better. Personally every mature bear 300#+ I have Eaten has been very tough. But your results might very on taste. My 420# 7.5’ 20.5” skull boar I got this fall I believe is the best tasting bear I have eaten. Which is good news for the 46 pints of fat I rendered.
7 bears in our house the last 3 years and all fantastic eating. It’s my preference for anything sausage related. But it’s good cooked any way. I consider it similar to beef.
4 bears in my freezer the last 3 years, and same thing. All tasted good. Since you basically have to cook the crap out of it to get rid of any trich, we just use it as a replacement for beef in meatballs, meat loaf, beef curries, and beef stew, along with italian sausage and a tasty maple-bacon breakfast sausage. Probably gone through about 150 pounds of ground/chunk bear in the last 3 years, with another 60 or 70 pounds still in the freezer. Also rendered the fat this year and got about 3 or 4 quarts from each bear. Zucchini/carrot/pumpkin muffins taste mighty good with the rendered bear fat as I stir my iced beverage with one of my special swizzle sticks.
Post by: DOUBLELUNG on December 02, 2020, 01:56:17 PM
Bear is some of the finest slow braised roast meat I've ever prepared. It also makes for very nice pastrami.I like bear most all ways, but where it really shines is in slow moist heat cooking, either whole (roasts) cubed (stews) or ground (spaghetti sauces, taco meat, chili). The texture is just uniquely good when slow cooked, tenderizes but doesn't fall apart.
Post by: birddogdad on December 02, 2020, 02:52:24 PM