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Huge bear
I just thought I would share this bear that was checked out by the biologists up here and then let be. He is still roaming around the woods here. He will surely weigh a lot more come fall.. Any ways here is the story and pics in our local news paper today. Yes this is in the same county I am from.. Unfortunately while I hunt most animals here. The bears have never been on my to do list as I do not care for the taste of them..
http://bangordailynews.com/slideshow...010-bdn-story/ |
Originally Posted by Phil from Maine
(Post 4145074)
I just thought I would share this bear that was checked out by the biologists up here and then let be. He is still roaming around the woods here. He will surely weigh a lot more come fall.. Any ways here is the story and pics in our local news paper today. Yes this is in the same county I am from.. Unfortunately while I hunt most animals here. The bears have never been on my to do list as I do not care for the taste of them..
http://bangordailynews.com/slideshow...010-bdn-story/ |
Originally Posted by Mickey Finn
(Post 4145175)
Try not to shoot the bears that frequent the dump, and you'll find they taste great.;)
Yeah, and besides not much fun hunting at the local dumps.. I was given some bear meat before on a couple of accasions and could not aquire a taste for them.. Although when made into sausage they sure tasted great.. |
Originally Posted by Phil from Maine
(Post 4145194)
I was given some bear meat before on a couple of accasions and could not aquire a taste for them.. Although when made into sausage they sure tasted great..
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Bear meat is one that I've never had the chance to try, but I understand some love it and some won't get near it.
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Bear meat
06, Bear meat taste pretty good when prepared right before you cook it. There is a layer of fat that has to be removed when butchering the bear, if left on it will turn the meat a little racide after awhile. When you cook the meat with the fat still on it , it will give the meat a strong bitter taste. But bear stew, roast, steakes taste great.
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Originally Posted by Topgun 3006
(Post 4145272)
Bear meat is one that I've never had the chance to try, but I understand some love it and some won't get near it.
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Originally Posted by Muley Hunter
(Post 4145297)
Just like some love liver, and some gag on it.
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I gag on liver, so there you go. Liver to me taste like meat that went bad.
If you tell me bear meat taste good it wouldn't have much meaning for me. We have different taste on what we like. |
I am with Tundra10, I love liver and fried onions.. My wife only likes it if I cook it as I cook it a little different than she does..
But bear meat I just can not get threw the taste it has.. Yes, even without any fat on it at all.. But spice it up real well like I had mentioned before in sausage and I have no problem with it.. I never tried any jerky but they maybe alright as well if enough spices is used.. |
Originally Posted by Phil from Maine
(Post 4145488)
I never tried any jerky but they maybe alright as well if enough spices is used..
Live in ME and never had bear jerky. Dam shame!! |
Originally Posted by Tundra10
(Post 4145593)
A bit tough and chewy but Good!
Live in ME and never had bear jerky. Dam shame!! |
I've read bear jerky isn't safe, because it doesn't get the meat up to the safe temp.
Not sure it's true. |
Originally Posted by Phil from Maine
(Post 4145698)
No I never have tried it before.. I will have to ask a friend for a piece after this fall's bear hunting season ends..
Hope you do! Enjoy! |
Originally Posted by Muley Hunter
(Post 4145700)
I've read bear jerky isn't safe, because it doesn't get the meat up to the safe temp.
Not sure it's true. Me either but I'm still alive. And I ate a bunch just last year! |
Could be the jerky was made from bear meat that didn't have trichinosis. That might not always be the case.
Just sayin.... |
What you could do if you wanted to be sure you were safe, is process the jerky normally, then at the end of the smoking/dehydrating/whatever process, put it in the oven for a while to make sure it gets up to temperature. Might have to experiment with a few batches to learn how to keep from drying it out too much, but better than getting trich. (I used to work for a couple meat processors. If I remember right, the rule was any pork product over an inch thick (like summer sausage) would have to go through a secondary cooking process -- or you'd have to use certified pork).
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I've been researching this since my last post. It seems to be safe you're right about heating up the jerky after the process of drying is done. It can also be done before the drying process.
Either way it should be done to be safe. |
Have had some bear in a stew, the experience doesn't distinguish itself so I cant say if I enjoyed it or not. Then again down here hot sauce and old Bay will make a leather boot edible.
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I have some old boots I won't be using anymore if you're hungry?
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I've eaten meat from several different bear. I think the overall quality of the meat has a lot to do with what the bear was actively feeding on. One bear I ate was taken in AK where it had been feeding on spawned out (dead) salmon along a river. That meat was worse than terrible. But then I also ate one that had been feeding heavily on blueberries and it was great. Same with the ones that had been feeding on acorns. They were also good. I think a dump bear would be on an equal footing with the one feeding on salmon, probably not very good.
All that being said, where I hunt bear the meat must be salvaged. As with most meat if you're not sure about the quality you can always make it into sausage and use enough spices and seasoning to make it palatable. So even a big bruin will end up in the freezer. |
Originally Posted by flags
(Post 4145816)
I've eaten meat from several different bear. I think the overall quality of the meat has a lot to do with what the bear was actively feeding on. One bear I ate was taken in AK where it had been feeding on spawned out (dead) salmon along a river. That meat was worse than terrible. But then I also ate one that had been feeding heavily on blueberries and it was great. Same with the ones that had been feeding on acorns. They were also good. I think a dump bear would be on an equal footing with the one feeding on salmon, probably not very good.
All that being said, where I hunt bear the meat must be salvaged. As with most meat if you're not sure about the quality you can always make it into sausage and use enough spices and seasoning to make it palatable. So even a big bruin will end up in the freezer. |
Originally Posted by Muley Hunter
(Post 4145772)
I've been researching this since my last post. It seems to be safe you're right about heating up the jerky after the process of drying is done. It can also be done before the drying process.
Either way it should be done to be safe. (I have nothing to back this up except for my own speculation :confused: :biggrin: ) |
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