Bert2368
Senior Member
- Joined
- Nov 29, 2018
- Messages
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And advice on cuts, roasts, what type of portioning makes sense.
Should have asked about this BEFORE today.
Should have asked about this BEFORE today.
"Oh, bother."I was pooping in the woods, then there was a loud noise.
I've never cooked or shot one but I have had it in a slow cooked stew with a tomato based sauce, it was very good, sweet tasting meat. I've heard stories about bear fat and shoe leather, I think the key is slow cooking to well done, and making sure there is no fat left on it.Whatever you do, please make sure you cook all bear meat well done. It is notorious as a source of trichinosis.
TBH, I'm glad to hear it. It would be like murder.I've never cooked or shot one
This is so true! You don't ever want trichinosis. It absolutely ****ing sucks.Whatever you do, please make sure you cook all bear meat well done. It is notorious as a source of trichinosis.
How do you even butcher a bear?
How do you even butcher a bear?
Out of curiosity, how many lbs of edible stuff did you get from a bear? And did you keep the head for decoration or anything?I cheated and took it to a professional I trust- Cort's processing in Rock Creek MN. They have done it before and the owners also hunt, I left the breakdown into roasts, steaks, chops and saussage meat to their discretion.
Part of the reason I used them, Mira wants a bear skin rug and I have NEVER skinned out any animal with the requirement of getting the hide off in good condition.
Then I found out how expensive such taxidermy is on the same day that some Xmas/NY Eve events cancelled. The frozen skin is going to get double bagged and left in the freezer until my little piece of the economy turns around or I win the lottery.
A little guy! I think the biggest bear I ever processed was near 300#... I got 8 gallons of rendered fat off that guy. When I skinned it, the entire carcass was white from an inch+ fat layer.130 to 150 lb. live weight.
That seems outrageous, but I guess by 'stabilizing for display' he means mounting? Curious what he quoted you to tan the hide?A taxidermist quoted me $180 today for cleaning the skull with flesh eating beetles (shudder!), bleaching and stabilizing for display.
Too late- They called earlier today, I will pick up meat, hide with head/skull still attached tommorow. They charged me nearly 2X what a large deer processed the same way costs, $200. 40 lb. of free bear meat costs more than pork?!You did well. Get the fat and render it. Freeze the meat and save the hide. Very little waste. You are doing great!
It is more mild than rendered pig fat. Great for use on biscuits and some baking in place of butter. It make a great allaround grease.Skinning ought to be your biggest challenge if you are caping, but butchering is the same for most anything. Back straps, tenders and follow the seams. @Twigg I've never had rendered bear fat for consumption. How does it taste?
Pick any dry red. Shiraz, cab sav, pinot noir—they'll all work. Just avoid sweet stuff. No need to pick an expensive wine. Something at $10 a bottle will do fine.Anyone want to suggest red wines for the recipe/chef's nerves?
Bearly, though.Something at $10 a bottle will do fine.
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