grinding bear meat

[Dennis Wilson]

do I need to trim all fat off a bear for making breakfast sausage like I would on deer? Thanks in advance Denni

[agross1]

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.

[chinook907]

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.

[Krex1010]

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.

[Scott Beitzel]

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