Why there is no deer pics on trail cam
10-07-2009, 10:43 AM
#11
Typical Buck
Thread Starter
Join Date: Jan 2008
Location: Carbon County Pa.
Posts: 601
I had a bear cross this trail cam at least once a week for the last two months. Two times over several years I let a mom with two small cubs pass during bear season here. My chances of knocking one down here during the season is as good as anywere around these parts. I am going to hunt this area hard and hope it pays off.
10-07-2009, 12:11 PM
#13
Typical Buck
Thread Starter
Join Date: Jan 2008
Location: Carbon County Pa.
Posts: 601
10-10-2009, 06:05 AM
#18
Typical Buck
Thread Starter
Join Date: Jan 2008
Location: Carbon County Pa.
Posts: 601
10-10-2009, 10:02 AM
#19
Typical Buck
Join Date: Feb 2003
Location: Western New York
Posts: 606
not to hijack this tread but could you post that bear sausage recipe ? I've got a BIG ONE (6 1/2 to 7 ft ) hanging around my treestand and if he is still there next sat I'm gonna need that recipe !!!!!
10-10-2009, 06:08 PM
#20
Giant Nontypical
Join Date: Feb 2003
Location: SW PA USA
Posts: 7,220
Be happy to. This recipe is also terrific with deer. blkpowder will vouch for that! As a matter of fact, I just made 10 lbs of the hot stuff and 20 of the mild stuff last night with the first deer of the season.
First of all, with bear, make absolutely sure that you clean the meat of all bear fat. Its relatively easy to do because bear fat deposits itslef between the muscles and doesnt "marble". Be warned though that one bite of bear fat will have you sworn off the critters forever! The taste and smell of cooked bear fat is just plain NASTY!
This recipe is for 10 lbs
The recipe calls for 50/50 with pork but I like to use about 70/30 or 60/40 favoring the bear meat. For the pork, I get whole pork butts and grind them myself
For 10 lbs of meat 50/50 bear/pork to as much as 70/30 bear pork
Hot stuff
3 Tbsps Salt
2 Tbsps black pepper
1 Tbsps cayenne pepper
1 1/2 Tbsps whole fennel seed
1 super heaping Tbsp of paprika (we like the hot hungarian paprika)
2-3 Tbsps of liquid smoke
I grind once and then mix very well and grind again. You can stuff it in natural hog casings our use it loose. I personally like it stuffed. If you mix the bear/ pork like we do, it is fairly lean and needs to be watched when cooking so you dont overcook it. When stuffed in casings, simply boil or steam it before lightly browning it to prevent drying it out.
For a milder (wife and kids) mix, simply cut the black and cayenne peppers in half
ENJOY!!!
Last edited by BTBowhunter; 10-10-2009 at 06:14 PM.