Like any meat/animal if you hold out for a large trophy bear it will likely be an older animal. That isn't really conducive to the best meat. Shoot a younger animal and you're good to go.
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Like any meat/animal if you hold out for a large trophy bear it will likely be an older animal. That isn't really conducive to the best meat. Shoot a younger animal and you're good to go.
Don't worry , take good care of the meat and you'll have a sweet flavourful meat. Brent
Best sausages I have every tasted. Man they are awesome.Quote:
Originally Posted by huntaway
I normally like my steaks with red or pink but I make sure the bear steaks are well doneQuote:
Originally Posted by greatwhite
I've eaten plenty of medium cooked bear boneless loin chops and I prefer my bear burgers with still some pink, specially if fresh ground. I just can't bring myself to cook any red meat steak well done but I will say that bear is more forgiving due to its oilier nature. Probably the best sausage batch I ever had made was a bear and deer mix with wild garlic.Quote:
Originally Posted by Mattones
Topher you need not worry about liking the meat, as most have said here. It's generally milder and "sweeter" than you would think. Specially on a younger one, as with any animal. In fact, it's the icing on the cake that finishes a hunt that is such a different rush than deer hunting, in a real good way. It can be more work but it's worth the buzz when it works out. Go for it man.
Cheers
mix it with venison you got..........................Attachment 27531
I wish I was eating bear right now.....you will like it....
http://i78.photobucket.com/albums/j1...ps2704d20d.jpg
Bear perfection. just a little pink inside.
Just curious, what percentage of bears actually carry trichinosis or is it something they all carry. ?
Magic temp is 160 degrees internal. That will kill any traces of trichinosis.Quote:
Originally Posted by greatwhite