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View Poll Results: Do you eat the meat from your black bear?
Yes. 133 59.38%
No. 91 40.63%
Voters: 224. You may not vote on this poll

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  #31  
Old 02-15-2017, 10:31 PM
Coyotebutcher Coyotebutcher is offline
 
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Originally Posted by Slicktricker View Post
Voted no because only thing I haven't harvested yet lol
Anything to just be a part of the group huh?
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  #32  
Old 02-15-2017, 10:37 PM
Coyotebutcher Coyotebutcher is offline
 
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Originally Posted by Slicktricker View Post
Voted no because only thing I haven't harvested yet lol
Polar bear? Grizzly? Caribou? Musk ox? Bison? Goat? Bighorn? Oryx? Giraffe? Lion? Gazelle? Wildebeest? Warthog? Ferel hog? Water buffalo? Seal? Walrus? Cougar? Jaguar? LOL there's still a few on this list you might be missing
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  #33  
Old 02-16-2017, 07:03 PM
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Hmmmm....Black Bear
Actually my favorite wild game meat.
However, Dump Bears or Coastal Bears are another matter.
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  #34  
Old 02-16-2017, 09:53 PM
dustinjoels dustinjoels is offline
 
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Just curious about the bear jerkey or the smoked bear meat. Would the temperature reached in the smoker be high enough to eliminate the possibility of trichinosis?

I've never hunted for bear and have never ate any, but might be interested one day to try.
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  #35  
Old 02-16-2017, 11:05 PM
PartTimeHunter PartTimeHunter is offline
 
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Originally Posted by dustinjoels View Post
Just curious about the bear jerkey or the smoked bear meat. Would the temperature reached in the smoker be high enough to eliminate the possibility of trichinosis?

I've never hunted for bear and have never ate any, but might be interested one day to try.
Somebody 'll correct me if I'm wrong - when smoking meat whether for jerky or a ham do you not using a "cure" in the brine or rub? I would think this should eliminate any issues. Please set me straight if I am wrong before I poison myself lol.
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  #36  
Old 02-17-2017, 04:51 AM
New Hunter Okotoks New Hunter Okotoks is offline
 
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I grew up in Northern Ontario and was told that the bears that were harvested
where there is an abundance of Blueberries tasted excellent. Personally, I have
never tried it, but I wouldn't turn it down if it were offered to me.

Is there a difference in meat quality between Black Bear taken in the
Spring and those killed in the Fall?
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  #37  
Old 02-17-2017, 02:47 PM
500+BC 500+BC is offline
 
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A guy i work with brought in some sausage to work, little did i know it was black bear, it was soooooo tasty and had been cooked and smoked several times the flavour was excellent and really took me by surprise. All in all hes a guy who hunts for his family's dinner table and you cant argue with that.
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  #38  
Old 02-17-2017, 03:03 PM
FinnDawg FinnDawg is offline
 
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Originally Posted by 500+BC View Post
A guy i work with brought in some sausage to work, little did i know it was black bear, it was soooooo tasty and had been cooked and smoked several times the flavour was excellent and really took me by surprise. All in all hes a guy who hunts for his family's dinner table and you cant argue with that.
Going for my first bear this spring, when/if I get one I'll be back to check off Yes.
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  #39  
Old 02-17-2017, 04:34 PM
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Quote:
Originally Posted by kw12 View Post
Some of the best jerky I have had has been bear jerky. Sausages are amazing too.
Would the low temperature in making jerky be enough to eliminate the chance of getting Trichinois?
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  #40  
Old 02-18-2017, 02:31 PM
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Eat it eat it eat it! It's right up there with moose as a favorite for this fella.
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  #41  
Old 02-18-2017, 03:39 PM
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Quote:
Originally Posted by West O'5 View Post
Rendered bear fat makes great patch lube for shooting round balls with BP muzzleloader.
It is also the best pastry lard ever, and makes a decent hair tonic, if you're into hair tonic, plus it makes a reasonable boot grease.

But it's at it's best for cooking. Beats hog lard any day.


I've eaten bear, and would again. But I've never hunted Bear in the traditional sense.
I've shot a lot of Bear, but only when they were causing problems around the farm. No need to hunt them, just keep a rifle by the door or in the tractor.

Most of the Bears I've shot were utilized in one way or another. There was a family we used to give the fatter Bears to, They didn't hunt, or even own a rifle, but they raised their family on Bear meat.

I guess it worked okay, they have four beautiful daughters that are as tough as they are pretty. Good people.
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  #42  
Old 02-18-2017, 03:49 PM
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Quote:
Originally Posted by covey ridge View Post
Would the low temperature in making jerky be enough to eliminate the chance of getting Trichinois?
You would not want to try it in a dehydrator. Minimum 160 internal temp to kill trichenella. Smoker or convection oven, and use a meat thermometer.

PartTimeHunter: no, brine/cure does not reliably kill it.
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  #43  
Old 02-18-2017, 04:25 PM
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Thanks 3Blade.
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  #44  
Old 02-20-2017, 11:33 AM
Luckybrand Luckybrand is offline
 
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Meat handling and cooking preparation and how/what you do with it matters a lot with bear meat, best lasagna I ever ate was made with ground bear!
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  #45  
Old 02-20-2017, 08:19 PM
Pekan Pekan is offline
 
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Quote:
Originally Posted by DJS View Post
I took the meat off my bear last year and to be honest I found that it's better than venison. Will be eating a lot more bear from now on.
X2. Better than deer.
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  #46  
Old 02-20-2017, 09:18 PM
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Only thing I have against eating Bear is, they look too much like a neked old man once you get the hide off them.

Kinda makes me feel like a can-a-bull.

So long as someone else does the butchering, I'm fine with eating a Bear roast or two.
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  #47  
Old 02-20-2017, 09:31 PM
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Black Bear Chili...yummy
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  #48  
Old 02-21-2017, 09:36 AM
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If a bear has been eating trash from a local dump, can one notice that in the flavor of the meat.

In other words is there a difference in taste between one that has been eating berries, roots and maybe certain insects than one that has been eating around pampers and maggots. and flys.
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  #49  
Old 02-21-2017, 12:21 PM
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Quote:
Originally Posted by covey ridge View Post
Would the low temperature in making jerky be enough to eliminate the chance of getting Trichinois?
Freezing also eliminates the problem. Pork carries the same parasites, but you don't hear about it because pork is generally not cut up and cooked up fresh in camp, it's usually stored in the freezer before it gets cooked
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  #50  
Old 02-21-2017, 12:50 PM
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Originally Posted by Little red riding hood View Post
Freezing also eliminates the problem. Pork carries the same parasites, but you don't hear about it because pork is generally not cut up and cooked up fresh in camp, it's usually stored in the freezer before it gets cooked
This is not true.
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  #51  
Old 02-21-2017, 12:52 PM
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Quote:
Originally Posted by shootermcgavin View Post
This is not true.
On several levels.
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  #52  
Old 02-21-2017, 01:03 PM
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Quote:
Originally Posted by shootermcgavin View Post
This is not true.
Because it is a different type of trichonosis. The type found in pork can be killed by freezing.

https://www.cdc.gov/parasites/trichi...info/faqs.html

(Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill infective worms; homemade jerky and sausage were the cause of many cases of trichinellosis reported to CDC in recent years.)

(Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms because some worm species that infect wild game animals are freeze-resistant.)

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  #53  
Old 02-21-2017, 01:34 PM
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Thanks for clearing that up, I was unaware that there was a different strain in wild animals, I researched it because I was making jerky, and a friend asked if I could make some for him with pork, I knew that pork carries the trichinios parasites, and the research I found said that freezing will kill it.
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  #54  
Old 02-21-2017, 02:46 PM
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Quote:
Originally Posted by Little red riding hood View Post
Freezing also eliminates the problem. Pork carries the same parasites, but you don't hear about it because pork is generally not cut up and cooked up fresh in camp, it's usually stored in the freezer before it gets cooked
Fresh pork is very reasonable priced and I very seldom eat pork that is not fresh. I also find that pork fat and meat that is mixed with pork fat seems to develop a bad taste if kept frozen too long. Commercial pork is not slopped and kept knee deep in pig wallow does not have to be cooked to as high internal temperature.

That said, I miss the taste of slopped or free ranged pigs.

I have never hunted bear and the only bear that I have tried has been what I have enjoyed at game dinners. I might put bear on my hunting list if it were not for the requirement of not letting the hide go to waste. I can get the hide off most game in a quick manner only because I do not have to be careful with waste.
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