JOIN TRAD GANG




INFO: Trad Archery for Bowhunters




Click Here for the
Professional Bowhunters Society AUCTION 2017



Trad Gang.com Post New Topic  Post A Reply
MY PROFILE | directory login | register | search | FAQ | forum home

  next oldest topic   next newest topic
» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » grinding bear meat

 - UBBFriend: Email this page to someone!    
Author Topic: grinding bear meat
Dennis Wilson
Member
Member # 10634

Icon 1 posted      Profile for Dennis Wilson   Email Dennis Wilson   Send New Private Message       Edit/Delete Post   Reply With Quote 
do I need to trim all fat off a bear for making breakfast sausage like I would on deer? Thanks in advance Denni
Posts: 40 | From: Wamego Ks | Registered: Nov 2006  |  IP: Logged | Report this post to a Moderator
agross1
Trad Bowhunter
Member # 20418

Icon 1 posted      Profile for agross1   Email agross1   Send New Private Message       Edit/Delete Post   Reply With Quote 
We were always told to trim off as much of the fat as possible with bear meat, regardless of what you are making. I trim and clean my bear meat even better than I do my venison, and I am pretty picky when it comes to trimming venison.

--------------------
Silvertip 60" 54#
64 Kodiak 60" 50#

Posts: 521 | From: Michigan | Registered: Jun 2009  |  IP: Logged | Report this post to a Moderator
chinook907
CONTRIBUTOR 2018
Member # 14488

Icon 1 posted      Profile for chinook907   Email chinook907   Send New Private Message       Edit/Delete Post   Reply With Quote 
Bear fat is surprisingly good stuff, used to be commonly used in pastries. It will go bad in the freezer after awhile like any fat.

--------------------
"Have I not commanded you ? Be strong and courageous. Do not be terrified; do not be discouraged, for the Lord your God will be with you wherever you go." Joshua 1:9

Posts: 910 | From: Alaska | Registered: Dec 2007  |  IP: Logged | Report this post to a Moderator
Krex1010
Trad Bowhunter
Member # 42398

Icon 1 posted      Profile for Krex1010   Email Krex1010   Send New Private Message       Edit/Delete Post   Reply With Quote 
I have limited experience with bear but I have been served it several times by a woman who knows the business. She always told me to trim all the fat from meat that will be frozen. But she saved all the fat and rendered it down, skimmed the cracklings, and saved the grease for cooking and I believe she also used it for a variety of things. I will tell you that bear meat cooked in bear grease is tasty treat.

--------------------
45@28 bear montana
47@27 mad dog prairie predator
"You can't cheat the mountain pilgrim"

Posts: 278 | From: Pa | Registered: Oct 2014  |  IP: Logged | Report this post to a Moderator
Scott Beitzel
Trad Bowhunter
Member # 21879

Icon 1 posted      Profile for Scott Beitzel   Email Scott Beitzel   Send New Private Message       Edit/Delete Post   Reply With Quote 
I while not an expert by no means have made bear sausage a time or two and I have found the best recipe hands down for me quite simple really .

I kinda trim away some fat but not crazy trimming just the big spots then I apply the seasoning and grind 2 times that mAkes sure the seasoning gets mixed in all over put in fridge for 24 hours and bag and freeze or eat all I can hold lol.

The simple thing is the seasoning it's
McCormick sausage and meat loaf mix one bottle will season 33 pounds of meat .

I like sausage of all kinds but this I will eat till I'm sick .

Good luck and good cooking
Scott

Posts: 224 | From: Western Maryland | Registered: Nov 2009  |  IP: Logged | Report this post to a Moderator
   

Quick Reply ~ PLEASE THINK BEFORE YOU POST! - Is your post trad bowhunting related? Check the FAQ or EMAIL if you're unsure!
Message:

HTML is not enabled.
UBB Code™ is enabled.

Instant Graemlins
   


Post New Topic  Post A Reply Close Topic   Feature Topic   Move Topic   Delete Topic next oldest topic   next newest topic
 - Printer-friendly view of this topic
Shoot On Over To:


Contact Us | Trad Gang.com © | Privacy Statement

Copyright 2003 thru 2017 ~ Trad Gang.com ©

Powered by Infopop Corporation
UBB.classic™ 6.7.1