Any idea where I can get some? Would like to try some so I can decide if I want to do a bear hunt next year.
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Any idea where I can get some? Would like to try some so I can decide if I want to do a bear hunt next year.
From a bear. Lol. Couldn't resist, sorry. If it means anything I am down to my last 2 packs of meat from my september bear ( ground). It is the preferred meat in this house , the wife and kids cant get enough of it and prefer it to deer and moose.
if ur ever up in the north bay area let me know i'll toss ya a pack
X2 we will eat bear over anything elseQuote:
Originally Posted by Hunter John
Isn't there much more prep with bear meat? You have to make sure you get every bit of the bear fat off because it quickly goes rancid? What do you use for fat in the bear burger?
yes all the fat needs to be removed, its what gives bear a bad taste... you could mix pork with it i guess, but we just use the burger straight... i love walking into the house when the wife is frying bear burger... smells greatQuote:
Originally Posted by greatwhite
after reading online all the story's of people getting Trichinella from eating bear i cook the crap out of my bear meat.
I gues the same goes for the ground bear meat?
Sounds like the old paradox what came first the chicken or the egg? Go bear hunting and if you don't like the meat Post for someone too come pick it up. I'm sure you will have a line up.Quote:
Originally Posted by topher
You don't need to try it....because its good meat.... Infact its my sons number one choice, I like it too...
Prepare for next years hunt, you will not regret it... treat the meat with respect...cool it down ASAP, remove all fat and it will be great...
I just don't want to be one if those guys that kills an animal and doesn't eat it... Sure the meat will get used, but if I dint like I feel like I took a life for nothing.Quote:
Originally Posted by finsfurfeathers
It's good, quality meat.
Try a bear hunt next year, you'll either love it or hate it.
I doesn't matter who the meat goes to so long as it isn't wasted. Food is food.Quote:
Originally Posted by topher
Thats the other part I worry about. What exactly do you mean cook the heck out of it?? Do you burn it??
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Originally Posted by Mattones
As long as it's cooked medium-well to well the same as pork,there'll never be an issue.Quote:
Originally Posted by greatwhite
have you got out hunting at all this year yet topher .I feel bad that you lost your farm to hunt .I would book a bear hunt for sure .and if you are ever down this way I can hook you up with a turkey hunt or a deer hunt .Dutch
Got out moose.. (skunked)Quote:
Originally Posted by dutchhunter
Goose, rabbit.. grouse..
Deer.. Got a bait pile on the go on my dad's property.. (Never see much of anything there - no Bush) this weekend I'm going to check out some simcoe forest for deer...
good stuff .if you are ever down here in the south give me a ring .go for the bear hunt you will enjoy it .Dutch
I dont cook the crap out of bear meat just cook to medium . Pink on the inside and not red and no blood on the plate is perfect.
A nice bear roast is really hard to beat. They make the best sausage.
HA
With my luck if end up getting the best that traveled 20 km from the dump to end up getting shoot by me
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
I had read somewhere recently that something like 90% of all black bears over 5 years old will carry it. You can cut out a golf ball portion of the tongue and send it off to certain labs/universities to get tested.Quote:
Originally Posted by Hunter John
Looks more like a 'BELK' to meQuote:
Originally Posted by pdhenderson
So a young bear like 2 years should be better?
Quote:
Originally Posted by excal-rookie
If your a gambling man, it is. Best to cook all bear to 165F internal temp, regardless of age.Quote:
Originally Posted by greatwhite
Simple solution = meat thermometer.
I had a chance to try bear a few years back, and loved it! Given the opportunity, I would not pass up a chance to put some bear in the freezer.
Not sure why the huge scare over the meat. If It's treated the same as pork you will be fine. No reason to char it to make it safe. Like previously stated cook to 165 same as pork.
What HJ said.Quote:
Originally Posted by Hunter John
I myself love almost all game meat (Divers being the exception). By far and I do mean by far, my girls, my GF, her daughter, anyone Ive given meat to.
They prefer bear.
Love the sausages, ground, roast.
The Back straps and sirloins Ive been doing in something of a stew for them (their favorite by far).
Wish I had more in the freezer myself.
I am considering a late Sept bear hunt next year.
When you consider what it cost to go Moose hunting, and how much meat a party of 6 might go home with assuming they get and fill a bull tag.
Vs 4-6 200-300 pound bears ( I think I got about 50pds from mine this year) plus all kinds and of grouse and fish, once each person in the group fills their bear tag.........
Bear requires a higher internal temperature than pork - no need to cook pork to 165. In fact, the USDA recently lowered the safe temp for pork to 145F due to the fact that pork is no longer allowed to be fed restaurant garbage containing rats and mice which was the norm a few decades ago. That is what caused the farm raised pigs to contract trichinosis and in turn, pass it on to people who had consumed it without cooking it thoroughly enough to kill it.Quote:
Originally Posted by IceFanADDICT
Yes I did hear that actually. The point I was trying to make is that people should not need to be afraid to eat bear meat. There are similar risks in pork and chicken but people don't feel they need to cook the crap out of those meats, bear should be handled the same.Quote:
Originally Posted by excal-rookie
2 words that are gonna change everybodies life for ever
BEAR BACON
i am so trying that next year :)
have herd before that a way to see if the bear has tric is to toss a steak in a bowl of coke, apparently if it has it worms comes out of the steak or something... i prefer not to know lol
Yeah, agreed. Ignorance is bliss.Quote:
Originally Posted by fishy steve
I think you may of just turned me off of eating bear...Quote:
Originally Posted by fishy steve
Years ago we used to scoop the odd nuisance bear that had to be killed from a local park. The best one was also the biggest, killed on a hot July day, then skinned in my barn and frozen. Very similar to veal. Must have been all the bacon it had been eating .......
Isn't pork as likely to have tric? What is bear bacon, tou cut all the fat off on pork you don't??? Your confusing me Fishy.
Quote:
Originally Posted by fishy steve
Quote:
Originally Posted by fishy steve
yes the coke trick is actually for pork, bear is a relative of pork...
lol i was talking to a buddy about how good bear was, i said, personally it is my favorite of any meat, well except bacon... then i was like, holy cr@p bear bacon LOL googled it, and its a real thing
http://themeateater.com/2014/recipe-black-bear-bacon/
for those that dare... watch this video... but may turn you off of pork and bear... as mur the bear used to say, dont sweat the petty things and dont pet the sweaty things, if you concern yourself with whats in your food you will never eat anything again lol
http://www.youtube.com/watch?v=mL_48wUQeXQ
Not to be picky, but bears are not actually a relative of pigs.Quote:
Originally Posted by fishy steve
LOL. A few years ago my sister got ahold of a book about how our food, particularly meat is processed. No more burger, no more sausage, she will only cut her own steak from a chunk of tender loin or strip loin, whole chicken on the menu etc... Yes, ignorance is blissQuote:
Originally Posted by fishy steve
Here's a tip - don't make too much of it until you try it.Quote:
Originally Posted by fishy steve
So most are saying trim all fat...it gives a bad taste.
Then we have a recipe for black bear bacon with equal fat to lean.
And I know I've seen a show where some trapper and his wife (IIRC In Labrador) live entirely from the land (he traps bear) and she swears by lard rendered from bears for everything from frying donuts to baking cakes.
I'm confused.
I had bear for the first time a few weeks ago. I over cooked it a bit but it was still amazing. If you know a place that there are bear, I'd suggest giving it a go.
Don't be confused - yes bear, pigs and other animals can have trichinosis - even certain fish - when butchering a bear you are told to cut away the fat because it will give the meat a certain taste that most people may ont like - because someone uses bear fat to fry things just means that person doesn't mind the taste - pigs are now raised under much different conditions then they were years ago and as a result the instances of trichinosis has gone way down - I remember years ago hanging around a farm that had a pig pen some distance away from the house - the pigs were fenced into a yard that was completely mud - one pig would take a crap and the others all rushed in to eat it - man you talk about being filthy - one thing hasn't changed though - they still sink to high heaven - but to be safe you should definitely cook it to at least 165 F - actually when you butcher your deer and leave a lot of fat on the meat it will have a different taste then deer meat where the fat is cut off - there are parasites all over the place and in a lot of the food that we eat - the only recourse we have is to cook our food enough -
I remember when I first married - many years ago - my wife was making pork chops and she had the habit of scraping the meat with a knife before cooking it - after scraping the meat she let it set on the counter for a spell - when she went back to preparing it she noticed white things sticking out of the fat - upon closer look she saw that they were worms - I called up the health department and had a guy met me at the store where I bought the pork chops - basically what I was told that this is common in high protein foods - including cod fish - and the only thing to do is make sure you cook it enough - we didn't eat pork for a long time after that - I think if we know half the things that is in our food we would all be vegetarians -
When you render fat don down it removes air of the yucky taste... (AFAIK) supposed to make amazing pastrie... use it instead of Crisco.Quote:
Originally Posted by Fishy Wishy
From what I've read from other provinces,Ontario is the only one that requires Bear meat to be eaten (ie:not wasted). Other provinces,from Newfoundland to The Yukon,have no such regulations for Bear meat,citing public health guidelines from contaminated meat. Hunters are only required to remove the pelt and submit it for analysis before it gets sent to a taxidermist or tanner. Why only in Ontario are we required by law to put ourselves at risk?
I would word it the other way Trimmer. Why do other provinces allow the wanton waste of delicious meat ? It has been proven bear is safe when cooked properly.
In NS and I think NB you can keep and sell the Gall bladder as well. I think only in Ontario you cannot.
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Originally Posted by trimmer21
Your comment is just for arguments sake,right? There are very few people that would describe Bear meat as "delicious",especially "dump" Bears that feed exclusively on garbage. We don't eat Coyotes,either,but,still use the pelts. Why are Bears any different? I'm not being critical,just askin'.....Quote:
Originally Posted by Hunter John
Partly for arguments sake but I do prefer bear over other game meat and I know I am not alone. Never shot a dump bear cause I don't hunt near a dump ,heck I haven't shot a bear over 225 pounds so that's what I can base my experience on and I am not sure I would shoot 300# bear for fear it wouldn't taste good.
I don't buy the public health guidelines argument either as lots of meat can be harmful if not prepped and cooked properly, salmonella from chicken comes to mind first. Although I see what you are saying I think the bear , coyote comparison is a bit of a stretch.
We don't eat skunk, raccoon, muskrat... all thoes are used for fur... I'm sure Martin, lynx, Fisher, cougar,bobcat as well is only used for fur... comparing bear to coyote is a little different
well im one of those few people who describe it as deliscious, as stated earlier in thread, i will pick it over any other meat, wild game or farm raised... but just as hunter john, i dont shoot large animals, i take smaller sized ones, and i hunt far from dumps in a area that is loaded with berries, acorns, and beechnuts... and i also say that if the meat cant be consumed, why shoot it... i will only shoot something i plan to eat, with the exception of nuiscance animals around the farm...Quote:
Originally Posted by trimmer21
a point to ponder... we live very much off what i hunt or farm, which is basically bear meat, deer meat, grouse, chickens, turkeys, and getting into meat rabbits now, grow our own veggies. we do still buy lots of stuff from the grocery store, not that self sufficient, but my wife used to get severe migrains all the time, last few years, since we really havent boughten any store bought meat, she very rarelys gets them and her high blood pressure is no more.... could be a coincidence, im not sure, but i think there is definately something to be said about it...Quote:
Originally Posted by M_P
My buddies son was having constant night terrors. I remembered an article about preservatives in bread (whole wheat being the worst) so buddy started buying fresh bread from a local bakery. After three days the night terrors turned to nighmares and after day seven no more problems.
Topher - people in the southern part of the states do eat raccoons - some eat possums - I was watching the Yukon Men series on TV and they trapped a lynx - they ate it - in some cultures people eat cats - some dogs - horses - some Chinese eat everything that walks, crawls, flies or swims - heck you can eat anything if you want to - I think a person is raised eating certain things and they are pretty much programed to continue eating the same things -
Horse was quite popular at one time in Quebec. My parents use to eat it back in the seventies it was cheaper then beef and healthier. I would love to try it someday.
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Originally Posted by JoePa
The selling,barter or trade of bear parts is prohibited in Canada and the USA.Quote:
Originally Posted by greatwhite
i like a little bear fat and prefer spring bear hunts. Less fat and weight to handle.
In NS yes you can. NB might have changed since I lived there last.
Additional Information:
- If you are a non-resident hunter, you can only hunt for bear if you are accompanied by a licensed guide, or by a resident* of Nova Scotia who is over 19 and who has received a Guide Licence.
* "resident", at any time, means a person permanently or ordinarily resident in the Province for the two months immediately preceding that time, and includes
- an officer of the diplomatic or consular service of a foreign country stationed within the Province,
- a member of the Royal Canadian Mounted Police or the Canadian Armed Forces stationed or born in the Province,
- a person born in the Province and the owner of real property in the Province;
- Anyone exporting bears or bear parts out of Canada has to have a CITES Export Permit.
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Originally Posted by Greenhorn
A gall bladder seal is 6 bucks. Also you can still snare bears in NS. I just check the NS hunting regulations.
Quote:
Originally Posted by Greenhorn
Yes you can still sell the Gall Bladder in NB.
Eligibility
A CITES Export Permit is required to export any part of a black bear, bobcat or otter (including hides and pelts) outside of Canada. Persons in legal possession of black bear, bobcat or otter may be eligible for a permit. International export of a variety of other animal and plant species or their parts may also require a CITES permit.
Quote:
Originally Posted by JoePa
Bingo. I think a great deal of Western civilization has forgotten what they're actually capable of eating, which is just about anything on this planet. Why? Because we've never gone hungry for more than a day or so and we can pick and chose what we eat based on our cravings.
If we fed coyote, merganser, squirrel, skunk, opossum, raccoon, porcupine, neighbors cat ect meat to people living in third world countries, they'd certainly say it was good. Same goes for us if we got fed the same meat prepared properly, cooked and seasoned how we liked it, but was told it was chicken.
Bears are delicious. Their meat has a bad reputation, but so does Spruce Grouse and Lake Trout. It's all about individual tastes and how the meat is prepared.
This is true to a point. Bears got a bad rep because they do hang around landfill sites and feed readily there. That's why I won't eat the stuff even though the majority of municipal dumps are no longer in existence. Its all in my head but that's enough to make me pass on it.Quote:
Originally Posted by x_xeon_x
Lakers get a bad rap because they tend to build up fat and that fat does go rancid even though the meat is packaged and frozen in water. I've the luxury of picking and chosing my lake trout lakes where I can catch lakers with flesh that is either orange or dark red. Lakers that feed predominantly on baitfish or smelt will have light pink or white flesh and are not near as tasty as the others that feed mostly on foods like fresh water shrimp or crayfish. Even though I can easily limit out on waters where lakers feed on baitfish I pass those by and fish shrimp/crustacean fed lakers instead.
Oops. I thought this thread was about BEER and meat. I have nothing to add. Carry on.
I tried it once when I was a kid in the 60's. I don't remember anything about it other than it was smoked and was really really salty.Quote:
Originally Posted by greatwhite
Try Black Angus meat in Mississauga.
Our camp owner told us that dump bears stay @ the dumps for life & will kill off any other Bears that want in on the action. Since we can't hunt around dumps & would not want to even if we could the Bears we shoot are not dump Bears. Bear meat is just awsome!!Quote:
Originally Posted by sawbill
Bears are scavangers and shooting a big bear far away from dump does not mean he was not flipping through garbage bags last week,month or year. Rhule of thumb would be to select small bear,keep it frozen over 30 days and cook well on higher temperatures for longer period of time. Ground meat,sausages and liver,heart consumption should be avoided from all animals with gall blader.
nothing is for sure but some precautions should be done.
it is defenetly more healthy than anything you can buy from store and for original post question is meat is defenetly tastier than anything coming from deer family. Many ways it can be prepared and be great table fare for anyones taste except of those that think it is bad because it is bear meat. Fat needs to be removed because it would spoil the great taste of bear meat.
I cook fat and use like hand cream in winter,working outside in extremly low temps. Bear fat is best for arthritis prevention.