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Post by Dutch on Sept 7, 2015 12:26:02 GMT -5
 Actually three cubs in this. |
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Post by Deleted on Sept 7, 2015 13:33:55 GMT -5
You should go up bear hunting seems like you have a good chance of getting one.
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Post by Dutch on Sept 7, 2015 17:26:28 GMT -5
First week of deer season is bear season in 3A.
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Post by Deleted on Sept 7, 2015 18:13:15 GMT -5
get your rear up then!
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Post by GlennD on Sept 7, 2015 18:47:24 GMT -5
I never figured out what I would do with a bear...  |
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Post by bawanajim on Sept 7, 2015 19:22:24 GMT -5
I never figured out what I would do with a bear... Hug it  |
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Post by Dutch on Sept 7, 2015 19:44:48 GMT -5
Hands down, great meat!
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Post by Deleted on Sept 7, 2015 19:48:02 GMT -5
The roasts and Berger is good but for some reason the steaks aren't so good. |
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Post by Dutch on Sept 7, 2015 19:53:29 GMT -5
We have only had roasts and burger. Not sure why the steaks would be different?
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Post by GlennD on Sept 8, 2015 5:21:54 GMT -5
I don't know. I can only remember having it once many years ago. A roast. Nothing to remember. I also have heard over the years meat is stringy. Also depends on what they have been eating. Reeking of carrion can kill an appetite. Anyhow, I am pretty much ignorant about bear meat. I can imagine however that a lot of it is spoiled by the hunter with poor gutting and lack of quick skinning and meat cooling. For those who are bear culinary spurts, how about some more data? |
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Post by Dutch on Sept 8, 2015 5:53:07 GMT -5
Glenn, the last bear meat I had was in the early 1970's from a bow kill of my brother's. It was awful.
Kath has been making it when we get it and it is far better than venison.
We had a bear roast at camp this summer, but didn't tell my dad what it was. He said it was just about the best beef he ever had...... then we told him it was bear, which he "hates".
We all had a good laugh.
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Post by Deleted on Sept 8, 2015 5:57:26 GMT -5
Spring bear in Canada, the meat is not worth eating. During their winter sleep the bears store waste products in other tissue including muscle. The meat is bad tasting but very tender if you force yourself to eat it. Fall bear meat is great, of course depending upon what they are eating. For example, if a grizzly is feeding on dead salmon after a fall sockeye run, the meat smells like garbage. Black bears feeding on berries and crops are great tasting meat. I still have one bear roast that we shrink wrapped and froze from the bear I took two years ago. I'm saving it for bear camp this year.
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Post by blackbruin on Sept 8, 2015 12:36:38 GMT -5
Bear meat is better than beef or venison hands down!
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Post by GlennD on Sept 8, 2015 15:57:41 GMT -5
Bear meat is better than beef or venison hands down! I don't doubt that it could be good, after all a bear is only a hairy pig.. But, I am sure just like venison there can be many variables. I have learned over the years how to make venison excellent. But it takes quick kill, meticulous cleaning, quick cooling of meat, proper butchering, and cooking skill. I would apply the same techniques to a bear. Hopefully kill it quickly. Get it gutted quickly. Get it cooled down quickly. Get the skin off as soon as possible after all the hoopla at the check stations, and debone it for butchering. How about bear fat? Venison fat is usually not very good to eat. I trim most of the fat off venison and I do not grind it in hamburger. Tallowy venison fat is waxy and tastes terrible! It will ruin ground meat. Also do not like sawed venison bone. I debone everything. Venison bone marrow is not sweet like a beef. Is a bear the same? ?? |
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Post by galthatfishes on Sept 8, 2015 16:26:44 GMT -5
There are two tricks to cooking bear meat.
1) Cut as much fat off as you can possibly get off, and silver skin too.
2) Cook with either tomatoes, or some red wine. A single small can of peeled tomatoes is all it takes.
I have eaten burger that was out of this world good, but it was butchered by someone who knew to remove all of the fat.
I have NEVER had bad bear meat.
I make bear fajitas too. Yummy.
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Post by Dutch on Sept 8, 2015 16:43:38 GMT -5
We need to make a bear roast for Glenn. |
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Post by GlennD on Sept 8, 2015 18:16:48 GMT -5
We need to make a bear roast for Glenn. Just tell me when and where to show up! |
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Post by galthatfishes on Sept 8, 2015 19:19:29 GMT -5
You and Brad work out the details. I'll cook! I LOVE to cook!
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Post by blackbruin on Sept 9, 2015 9:12:19 GMT -5
Yes, even in 20 degree overnight temp you need to pull hide off and let meat cool, it will rot from inside out...
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Post by Dutch on Sept 9, 2015 14:04:40 GMT -5
Several years ago, the Amish killed a 700 lb bear across from where we hunt. Took them forever to get it out, get it checked, etc.
I'm sure the meat went bad on that one. Sad.
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Post by blackbruin on Sept 9, 2015 16:50:04 GMT -5
One time probably 15 years ago one of or watch along rt.80 hit a bear as it was going into a drainage pipe that went from north side of 80 to other side, and a different camp killed it when it came out of the pipe. A 500 union county brute. It was first drive of opener, and was taken around 8:30. Tuesday night they came by and asked if we wanted the meat, yeah right, after it was drug to every Bar room in a pickup, with hide on and temps in 50's, needless to say there went 250lbs plus of good meat. A shame, we have had to get ice and fill them, right away hide off. I think people get excited and wanna show everyone and forget the basics of proper meat handling, especially how delicate bear meat is. another time a guy donated a hind quarter from an archery buck for camp, I put it in the oven Sunday am for supper, we went to check it mid afternoon and it stink like buck in rut, baaaaadddddd. I made the decision as cook to order pizza and sides and run to jersey shore to get it. When the donator arrived at 5:30 we asked him what was up. He said his kid hit it Saturday in October and found it Sunday morning and it hung in a barn until his kid cut it up Sunday around noon. His kid finally fessed up it hung untill Thursday, could have made us all sick. Crazy....
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Post by Dutch on Sept 9, 2015 16:53:32 GMT -5
We have a deer processor in Galeton. His number is in my cellphone.
If I were to ever kill another deer, he gets a call from the top of the mountain and the deer goes in right away.
Have used him for 15 years and gotten them to him right away. Never a "bad" deer.
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richp
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Post by richp on Oct 8, 2015 13:21:25 GMT -5
We have a deer processor in Galeton. His number is in my cellphone. If I were to ever kill another deer, he gets a call from the top of the mountain and the deer goes in right away. Have used him for 15 years and gotten them to him right away. Never a "bad" deer. Are you referring to the guy on Rt 6 just north of town? What part of the Galeton area you from? I have a place just off 144 south of town. |
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Post by Dutch on Oct 8, 2015 18:34:28 GMT -5
Tom's Deer Processing just east of Galeton, on Rt 6.
No, don't live there, have camp in Ansonia, hunt around Brookland
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Post by davet on Oct 9, 2015 11:45:54 GMT -5
I've never tasted good bear meat. But like anything else, it's a matter of meat preparation. I've never taken a bear either, and I've only gone bear hunting once. That was two years ago. I plan on going this year as well. We shall see. But from reading the above, it seems like for good tasting bear meat, the same butchering applies as it does to deer. Do you let the bear hang for aging at all?
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