Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: Fox on October 28, 2021, 10:06:45 pm
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Whadyall do with bear meat? We just found a perfect fresh roadkill bear and just finished butchering it, whadya do with the fat? There’s like a 1/4” slab of fat on the back strap.
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:o
What did you do with the hide, claws, and sinew?
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Render the fat down to fallow/lard/grease. Never had bear meat, though. Tan the hide and keep the claws for foofaraw and gifts.
Hawkdancr
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OPPS! Tallow😂
Hawkdancer
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Yeah tanning the hide, should I leave fat on the meat though for cooking it in?
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You can render it fox and then add it to the pan for cooking when you need it. Make sure all meat is cooked well done. Black bears carry trigonosis but cooking it well kills it. 90% of trigonosis cases in the USA come from black bear meat
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I'd trim the fat off just like any other meat to eat.Render the fat for use later.
I can only relate eating bear to eating coon and that's what I do with them.
Sharp freezing your meat to below -20 F. they say helps but cooking it to above 160 degrees before eating it is recommended.
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Bear meat makes great burger, culets and the back legs for roasts or hams
BowEd is right Sharp freeze and cook well like pork
Thanks Leroy
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Okay thanks guys! so why are you supposed to trim the fat off? why can't you leave it on and cook the meat in that fat? does the fat go bad? how do you do that with like ribs that are supposed to be fatty?
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Cook the meat WELL! Bear isn’t like deer or cow where you only need to sear the outside. Bear meat can have parasites that need to be killed before consumption. As long as the bear meat reaches a good internal temperature you’ll be fine,
Bear fat is used for many different things. It’s not that bear fat is not good, in fact it’s great eating (I personally think) but you’ll get more use out of it from rendering it out and using the oil for other things!
Bear burgers sounds great!!!
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Once rendered it will make the best pie crust you ever had. You can freeze the blocks of lard or can them
Thanks Leroy
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Rendered bear fat, bees wax and pine pitch heated and blended together makes a great leather dressing.
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Along with black bear, you can also get trichinosis parasites from eating mountain lion, grizzly, wild or domestic hogs, and walrus. Yes, walrus.
There are tables published online on how to kill the trich' cysts and eggs by freezing, calculated as temperature against time. Colder temps for shorter times, etc. BUT you gotta take into account that you never get a 100% kill and still risk your life counting on freezing. Getting the meat cooked to a proper internal temperature and held there for a certain amount of time is critical. I recommend you do some reading on the subject, including Joe Rogan's experience with getting the disease.
That being said, if you have an excess of the fat, I'd like to make a batch of soap with it and would gladly share the proceeds back with you!
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Ground squirrels can also carry trichinosis. What has been said about internal temperature is true but surprisingly it's lower than most people would think. 140°F internal kills trichinosis..... actually it's 138°F. Like JW said, do your research.
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Along with black bear, you can also get trichinosis parasites from eating mountain lion, grizzly, wild or domestic hogs, and walrus. Yes, walrus.
There are tables published online on how to kill the trich' cysts and eggs by freezing, calculated as temperature against time. Colder temps for shorter times, etc. BUT you gotta take into account that you never get a 100% kill and still risk your life counting on freezing. Getting the meat cooked to a proper internal temperature and held there for a certain amount of time is critical. I recommend you do some reading on the subject, including Joe Rogan's experience with getting the disease.
That being said, if you have an excess of the fat, I'd like to make a batch of soap with it and would gladly share the proceeds back with you!
Yeah I know about trichinosis, defiantly being cautious. No rare meat *sigh* thats how I like it. We cooked up some backstrap and it was pretty darn good. although the backstrap is way different then a deer, theres so many different muscles and sinew running thru it! its a real pain!!
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I recently learned that in Daniel Boone's time they shot deer for skins and bear for meat. They preferred black bear over venison which is interesting.
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Black bear is delicious and I am one of the risk takers I guess, because I cook the loins to medium and they are excellent. Burger is excellent as well, I add about 20% fat to it.
I have a tag for this fall and if successful I plan on cooking a lot of it sous vide so I think that will take care of the issue. After I shot my first bear (SH) I made a roast for dinner and my wife without knowing what it was said that it was the best roast she'd ever had, even after I told her what it was!
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Well, dang, guess I'll swear off the rare walrus steaks and raw ground squirrel jerky. I am going to try and perforate a bear this spring, though. Helped my buddy get his bait in Saturday, and he's going to pay me back by helping to get me on one after he gets his. Never had much interest in hunting over bait, but I'm always up for trying something new, and if it gets me a nice fur rug, helps fill the freezer, and scores me a bunch of bear lard to work with, I'm in. We hauled four 5g buckets of bait about 2.5 miles into the mountains each way, so at least I can feel good about putting in the work.
This friend of mine makes excellent green chili with bear meat. I hear it's good in just about any pork recipe. I really want to try slow-smoking a shoulder roast just like I'd do a boston butt, for some pulled bear sandwiches. mmmmmmmm
That bear lard-beeswax-pine pitch combo is my favorite bow finish, too. Warm it up, spread it on, and gently melt it in with a low heat gun or hair dryer until the wood won't absorb any more. Re-apply a couple times a year. Beads up water better than commercial paste wax and in my limited experience keeps a hickory self-bow from turning into a limp noodle in a rainstorm. Lard works too, but bear fat is a lot more fun to work with.
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It's more like beef than pork but the smoked shoulder would be excellent, I think I will do the same. Smoking is the only way I deal with venison shoulders these days as well.
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It's more like beef than pork but the smoked shoulder would be excellent, I think I will do the same. Smoking is the only way I deal with venison shoulders these days as well.
See, I'd be afraid to smoke venison low and slow, since it doesn't have any fat. How do you keep it from drying out?
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That's what I thought too, but I put my rub on then layer with thick cut bacon, smoke for 3-4 hours at 250 then wrap tight with foil until tender and the bone pulls out usually about 3 more hours. You can tell when it's done just by twisting the roast, can feel it kind of falling apart. Then shred it all up and add a little more rub, it stays moist and the bacon adds nice flavor a a little bit of fat.
It is fabulous and I will never debone another deer shoulder again.