How To Classify Black Bear Meat?
#1
Spike
Thread Starter
Join Date: Jan 2011
Location: Alaska
Posts: 2
How To Classify Black Bear Meat?
So...just curious; I've heard so many say the bear is a cousin (genetic) of the pig. I just found out pork is bad, for me personally (dietary conflict due to blood type).
Is there any truth to this? Is Black Bear more akin to pork or is it bonafide venison (red meat like deer, elk or moose)?
Is there any truth to this? Is Black Bear more akin to pork or is it bonafide venison (red meat like deer, elk or moose)?
#2
Spike
Thread Starter
Join Date: Jan 2011
Location: Alaska
Posts: 2
Red meat? Perfect! There's ways around the grease...got a friend who recommends removing as much of the fat as possible right after the kill...he says it's outstanding the way he prepares it...and not greasy at all! My biggest concern was the type of meat black bear is. Apparently, for my blood type, pork is to be avoided...yet lean red meats are encouraged. I've always known elk, moose, deer, caribou, etc...is included in that category. Was just not sure about black bear.
Thanks for the feedback!
#6
yet lean red meats are encouraged.
#7
Sounds like they've gained up on you, better go get yourself one! I've only tried it a few times, and it's always been ok. Never great. I think when I finally get one I'll figure out some ways to make it tasty.
-Jake
-Jake
#8
I am not so sure you could make one tastey. Although I have heard that they make the best sausage ever.. I have a friend up in the Kingman area that said you ever decide to shoot one bring up some meat and he would show me how to cook it.. I just basically laughed at him and said if I was to shoot one you can have the whole darn thing. You are right though I am being pressured into shooting one. I still have no desire to though.