RE: Butchering Black Bear??
We usually just hoist it up on a gambrel with the head down and skin it from the top down. Like whitetails, the hide will come off easier if still a little warm. Just butcher it like you would a deer, quarter it, cut up a few roasts, steaks, and save the rest for stews and sausage. As long as you take a bear that has not been eating out of a dumpster it's whole life, the flavor of the meat is excellent.
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