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Author Topic: Adding pressure on bears  (Read 889 times)

Offline nwalpineguide

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Adding pressure on bears
« on: December 13, 2019, 06:54:52 PM »
As in pressure cooking my last two bears, 2012 and 2019's.

Can't wait for August 1st, 2020. I'm buying two tags this next year since bear hunting is the $ cheapest $ thrill around. Cheaper than the county fair!

Enjoy!


Offline Bango skank

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Re: Adding pressure on bears
« Reply #1 on: December 13, 2019, 08:05:24 PM »
Do it.  Everybody needs to buy 2 tags, and work as hard or harder at filling them as we do on deer or elk tags.  Its the best way we have right now to help our herds, as nd its also probably the most quality hunting opportunity we have in this state.  Plus, theyre delicious.  Ill be canning a bunch up soon too.

Offline Fl0und3rz

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Re: Adding pressure on bears
« Reply #2 on: December 13, 2019, 09:17:11 PM »
What's the recipe on those?  I might look at bear, next year.  Never specifically went out for them.

Offline nwalpineguide

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Re: Adding pressure on bears
« Reply #3 on: December 13, 2019, 10:19:13 PM »
What's the recipe on those?  I might look at bear, next year.  Never specifically went out for them.

After consultation with several "Philadelphia lawyers" I'll provide you with my recipe and process; how I do it my way, with my equipment. What's more, how YOU process and care for your bear in the field and transport it home or to the butcher will affect the final product. Guaranteed.

The bears I've killed or my friends have, have been taken in sub-alpine or alpine berry fields in wilderness. Commonly they are quite tasteless yet sweet. If I had to ascribe a flavor of any kind to these bears I would  describe it as very, very mild pork tenderloin. On the other hand, harvest one near a garbage dump, a salmon stream or river... I have no experience with that. My sincere apologies. :sry:

I recommend using the directions from the Speed (pressure) Cooker you utilize. Mine is a Mirro Matic 22 Quart model, and it's as old as Noah's grandfather Methuselah, but it still operates rather well. That is to say, I have yet to burn or scald myself, put out my eyes or blow up the kitchen.

My pressure cooker holds 20 wide mouth pint sized mason jars. Two layers with 10 jars each layer. I place 2 quarts of water in the pressure cooker. Once my cooker "control" begins to jiggle on the  top of the cooker I cook the bear for 75 minutes at 10 lbs pressure.

I keep things simple. Accordingly, I only add  1/4 TSP (teaspoon) of course Kosher salt and 1 TBS (tablespoon) of Wright's or Stubbs' liquid hickory smoke to the cubed bear in the jar. I fill the jar with bear until 1/4 inch below the lid. NO, I do not cook the bear before pressure cooking it. That's just me.

Hope this helps  some!


Offline linxx77

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Re: Adding pressure on bears
« Reply #4 on: December 16, 2019, 12:37:16 PM »
Do it.  Everybody needs to buy 2 tags, and work as hard or harder at filling them as we do on deer or elk tags.  Its the best way we have right now to help our herds, as nd its also probably the most quality hunting opportunity we have in this state.  Plus, theyre delicious.  Ill be canning a bunch up soon too.


Iím stoked to learn how to bear hunt from you next year!


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orbis non sufficit

Offline HUNTINCOUPLE

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Re: Adding pressure on bears
« Reply #5 on: December 16, 2019, 12:48:04 PM »
Good stuff right there.
Slap some bacon on a biscut and lets go, were burrnin daylight!

Most peoples health is a decision not a condition?

Kill your television!  ICEMAN SAID TO!

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Offline Twispriver

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Re: Adding pressure on bears
« Reply #6 on: December 17, 2019, 07:39:17 PM »
Bear meat is not my favorite so I always have the hams and chops cured and smoked and grind the rest. I don't actively hunt for them but usually end up killing one of two a year when they start tearing up the fruit orchards. This year was an exception and I didn't have any bear damage but in the future I'll definitely give canning some a try. Thanks for posting this.

Offline jrebel

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Re: Adding pressure on bears
« Reply #7 on: December 17, 2019, 08:02:44 PM »
Thanks for posting this.  I will be canning bear next year for sure.  I canned deer this year and it is a fantastic way to cook and preserve meat.  I like the idea of adding a little smoke to the cook.   :tup:

 


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