Why is bear so underrated?

Love my bear meals. Go to is a smoked ham. The only animal that is better is an early August caribou.
 
the best bear meat and pelt come from fall bear feeding on berries and in oat and corn fields,in southern quebec we have plenty,
 
saskgunowner101 said:
I've always wondered if that was the case. While I haven't shot or ate a bear yet, what you say rings true regarding venison. My cousins husband gave us some venison years ago, and it was barely fit for my dog. Besides that some people couldn't cook a piece of meat to save their life.
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Yes.

There are piss poor hunters who think the hunt is over at the shot and dont give a rats ass at the quality of the meat. They ##### and moan it tastes terrible after they

- left it for hours before gutting
- dragged it through every puddle they could find
- let it sit around on the ground or in the back of a pickup while thy drank a bunch of beers
- hung in warm temps for a week
- paid "Bob from work, the amateur butcher" a 24 of beer to cut it up
- cooked it til it looked like leather

And they wonder why it tastes like ####!

The last deer I shot was gutted within 15 minutes of the shot, hung and skinned within an hour, and to the butcher the next morning. You could cut it with a fork and the taste was outstanding.
 
If you buy pork in a store that says previously frozen it means it's been treated for trichinosis . If frozen at the right temp for so long it gets rid of the danger. But my friends been a meat inspector since 1958 and has never seen it in a pig and all beef animals we have to inspect too for it and never seen it. Just need to learn to cook properly and to use clean tools and cutting boards.
As to hunting I remember when I first hunted bear in Alberta you could shoot one tag it and leave it lay in the bush. But that was long ago.
 
Raton57 said:
If you buy pork in a store that says previously frozen it means it's been treated for trichinosis . If frozen at the right temp for so long it gets rid of the danger. But my friends been a meat inspector since 1958 and has never seen it in a pig and all beef animals we have to inspect too for it and never seen it. Just need to learn to cook properly and to use clean tools and cutting boards.
As to hunting I remember when I first hunted bear in Alberta you could shoot one tag it and leave it lay in the bush. But that was long ago.
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trichinosis cannot be cured by frozen meat ...
 
Only bears I don't want to eat are coastal/fish eating bears. They taste a bit too much like fish.

I've killed and eaten dozens of bears. Ground, sausage, slow cooked roasts, pressure canned etc. When our club used to do wild game banquets we invited the whole community, mostly non hunters. They absolutely loved the bear curry I made one year so it became a staple of our banquets.

While I've made lots of bear chorizo, Italian sausage, bratwurst and smokies I've never made bear hams. Hope to rectify that soon, one of my friends is a fairly new hunter-having only shot one mule deer with her dad. She is stoked on getting a bear so we've gone out a couple of times but keep seeing deer and sows with cubs. I'm sure we will connect soon. I haven't hunted bear much in the last few years as myself and most of my buddies have more bear skins than we know what to do with but it's always fun to go out with young, eager and able bodied new hunters ! :)
 
Hollow Point said:
What are the worms that live between the muscle tissue of some bears called? Do they present any potential health problems?
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The worms "Between" the muscle tissue are filarial worm. They are long, thin, often coiled up. They can be found in soft connective tissue. The last bear I cut up had them, mostly in the connective tissue between the neck meat and the trachea. Difftent than
 
Dead pitching, to count salmon after the spawn. A #1 is virtually twitching, a #4 is a jelly bag of pus. Bears stay on the river eating #4's till they're gone.

Then there's the semi rural area were I rented right after I sold my house. Shared a gigantic sewage lagoon. First place the local bears eat on waking from hibernation.

So, good experiences are what it's about. My experiences are different. Don't save me a place for stew. I will pass.
 
Brutus said:
Yes. The recommended days frozen is 20. But many cannot agree on the required low temperature setting to achieve this.
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ht tps://www.hss.gov.nt.ca/sites/hss/files/resources/trichinellosis.pdf

please read it.

the one from the pork can be cured (some cdc says so) because it is a little different one but the one wild animals cant be cure by freezing process ... do not take a gamble on that.
 
I shot my first bear last fall. It had spent the summer living beside a 200 acre corn field. I had developed a relation ship with the farmer. I didn’t know if I’d like it but thought I would give it a try and I am glad I did. My whole family enjoys it. I thought my wife’s wouldn’t be too interested but she also thinks it’s great and a nice change to deer. Next fall I hope to also render some fat. I wish I’d known about the rendering process last fall.
 
I've had Bear about a 1/2doz times over the years. Some Fall, some Spring samples all but one were harvested feeding wild. The one sample taken over bait was a a Fall Boar and was not as good as the others, which echos some previous posts of feed habits vs taste.

I'm gearing up for next Spring ('23) to go chase some Bruins in the same open cuts I Moose hunt in.
 
Most who don't like bear meat have no experience or have been badly informed, more than 5 decades of eating game meat, from all sorts of game and bear is near the top of my list. My 2 cents.
 
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