PA's success story
07-07-2009, 04:40 AM
#22
Nontypical Buck
Join Date: Feb 2008
Location: Ohio,mid
Posts: 1,275
RE: PA's success story
Bear didn't turn me on either. But i liked hunting them and i had guys in my group that would take the meat, sooooo another opportunity to have fun in the woods. Never got one but as modst bear hunters storries "should have been here last year"
07-07-2009, 05:18 AM
#23
Typical Buck
Thread Starter
Join Date: Sep 2008
Location: Central PA
Posts: 829
RE: PA's success story
ORIGINAL: BTBowhunter
AMEN! They don't smell so good! Mostly it seems to be the hide that smells but the fat is disgusting too.
I'd bet that we didnt get 75 lbs of meat from a 300 pound bear oncewe trimmed out all the fat. It hadseveral inches of fatacross the back and was a nightmare to butcher but the meat was fantastic.
We made sausage by mixing 60/40 bear/pork and did roasts by cooking em very slow on low heat. Never had anyone try it and not aks for some more.
ORIGINAL: 4evrhtn
Having worked in Taxidermy and skinning so many different animals I would compare bear flesh to that of a ground hog in smell. It's tough for me to get past that after having skinned so many of them. I will take your word on the table fare, don't need to prove you right. I will donate any meat from any bear I shoot to someone who enjoys it.
Having worked in Taxidermy and skinning so many different animals I would compare bear flesh to that of a ground hog in smell. It's tough for me to get past that after having skinned so many of them. I will take your word on the table fare, don't need to prove you right. I will donate any meat from any bear I shoot to someone who enjoys it.
I'd bet that we didnt get 75 lbs of meat from a 300 pound bear oncewe trimmed out all the fat. It hadseveral inches of fatacross the back and was a nightmare to butcher but the meat was fantastic.
We made sausage by mixing 60/40 bear/pork and did roasts by cooking em very slow on low heat. Never had anyone try it and not aks for some more.
Did you add alot of seasoning to the sausage when you made it? I know it has to take more than what is normally used in deer sausage. Have you ever tried bear sausage mixeditalian seasoning and then smoked? If I do shoot one and decide to attempt to eat a bit this is how I will probably will do it using the same pork /bear ratio you mentioned.
07-07-2009, 12:46 PM
#24
Giant Nontypical
Join Date: Feb 2003
Location: SW PA USA
Posts: 7,220
RE: PA's success story
Both bears I killed and butchered myself were quartered and nearly frozen before the butchering began. The fat is easy to trim when chilled to the point of being very firm and that helps termendously with that smell.
All of the sausages deer and bear that we make are somewhat spicy.
The bear sausage we made was doneusing all my deer sausage recipes without any changes. One mix we use is a little bit hot (but mild enough that most kids and women will eat it too) and utilizes a little liquid smoke. Another favorite I have used is an old German Christmas sausage recipe that does require a true cure and several hours in the smoker. Cabelas Chorizo seasoning mix isanother very good one.
If you want, I can get the wife to dig up the recipes and I can email em to you or post em here.
All of the sausages deer and bear that we make are somewhat spicy.
The bear sausage we made was doneusing all my deer sausage recipes without any changes. One mix we use is a little bit hot (but mild enough that most kids and women will eat it too) and utilizes a little liquid smoke. Another favorite I have used is an old German Christmas sausage recipe that does require a true cure and several hours in the smoker. Cabelas Chorizo seasoning mix isanother very good one.
If you want, I can get the wife to dig up the recipes and I can email em to you or post em here.
07-08-2009, 05:27 AM
#25
Typical Buck
Thread Starter
Join Date: Sep 2008
Location: Central PA
Posts: 829
RE: PA's success story
Sure, send me a PM or whatever. The wife is always looking for new wild game recipes, especially for game that has more of a wild flavor to it such as goose.
We took the kids out to eat the other week at a burger and steak house and the youngest 2 ordered burgers. When they bit into them they said "what is this meat? It tastes weird."They have been eating venison for so long that domestic burger is foreign to them. I thought it was funny... Beef has become exotic to them. They also prefer pheasant over chicken.Too bad we don't have a wild pheasant population like we used to. Going to the Game farms to train the dogs and acquire more meat gets expensive.
We took the kids out to eat the other week at a burger and steak house and the youngest 2 ordered burgers. When they bit into them they said "what is this meat? It tastes weird."They have been eating venison for so long that domestic burger is foreign to them. I thought it was funny... Beef has become exotic to them. They also prefer pheasant over chicken.Too bad we don't have a wild pheasant population like we used to. Going to the Game farms to train the dogs and acquire more meat gets expensive.
07-08-2009, 06:31 AM
#27
Fork Horn
Join Date: Jun 2009
Posts: 108
RE: PA's success story
I don't know what happened in this particular case, but something dramatic happened. This spring a farmer was seeing 11 fawns coming into his fields on a regular basis. Then almost from no where bear started showing up and the fawn count started dropping off till now he sees only ONE fawn. Between the bobcats, coyotes and bear it seems that alot of the fawns have been eliminated. I am not saying that all ten of the missing fawns have been killed, but I'll wager a good portion of them have been. The PGC did a fawn mortality impact study awhile back but I don't know what were the end results. I too have seen more bear than deer during turkey and deer season a couple of times.
07-13-2009, 04:57 PM
#29
Giant Nontypical
Join Date: Feb 2003
Location: SW PA USA
Posts: 7,220
Thread
Thread Starter
Forum
Replies
Last Post
Rob/PA Bowyer
Turkey Hunting
23
05-06-2004 08:24 PM
