Went out for two days last week around the Peace Reach of Williston Lake, didn't see as much as I'd hoped. Ran into some fishermen from Alberta who were upset that the gov't websites said the lakes were clear, only to find them still covered in ice.
Spring bear!
- Thread starter Why not?
- Start date
I have had sports take a dozen or so bears with pistol caliber rifles, in .357 Mag, .44 Mag and .45 Colt... If you reload the .45 LC can be loaded up to very impressive energy levels and would not have any trouble cleanly taking a bear inside 100 yards... Of course the trouble with pistol calibers is running into a bear positioned where you just can't get close... You MUST be disciplined enough not to attempt lobbing a shot at a bear that is just too far to be confident in the shot. I had to talk a guy down one time when he was preparing to take a shot that I believed was doomed to failure... I simply said, "if you pull that trigger, I am walking away and you are on your own." That was enough... But precipitated three days of horrendous pouting.
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
The only rifle fitting of spring bears...the venerable .360 Wagner!
Yup, bring Wagner and Wagner..........and don't be forgett'in the heavy duty tarp........
Northman999
CGN Ultra frequent flyer
- Location
- Southern Yukon
Last year I bought a bunch of reloading supplies from a fellow who was getting out of reloading
, who, as he was handing me some 300 grain Bullet Barn 45 cal bullets, told me that he had used one, over a heavy load of H110 to put down a nearly 600 lb grizzly a couple of years previous. He said he was very impressed with the .45 colt on bears at reasonable ranges.that will this one for the season ...
Yep, I might take the 9.3x62 out again this year, along with the .405Win. Contemplating working the kinks out of the .458Lott too.
Got my tag a few weeks ago, only just warming up in this area. Snow should be still pretty deep up in the Swan Hills areas I hunt, so still a few weeks away.
Easily the best bacon you have ever tasted! We take the entire flank, some call it the belly flap, and cure it up like you would regular pork bacon.
Here's a link to a Yukon gov't publication on utilizing bear meat:
http://www.env.gov.yk.ca/publications-maps/documents/bear_bacon_boot_grease09.pdf
It has been a long, long, time since we left any bear meat in the bush.
Ted
Here's a link to a Yukon gov't publication on utilizing bear meat:
http://www.env.gov.yk.ca/publications-maps/documents/bear_bacon_boot_grease09.pdf
It has been a long, long, time since we left any bear meat in the bush.
Ted
Definitely gonna keep the range limitations of the 45 in mind and won't be taking any chances of wounding a bear. Mostly what I'm concerned with is what to do with the animal after the kill. Legally we don't have to save the meat here in Quebec but I would like to at least save some of it. Do you guys eat the bears you you kill? If so how do you prepare the meat? The area I may be taking a bear in is a good six hours from home and need to find a way to get the meat home in good condition. Any advice would be very much appreciated.
My version of bacon involves simply salt curing for 3-4 weeks and then cold smoking for ~15 hours. You then hang it and let it dry. At that point you can eat as is or add to pea soup, beans or whatever. I am not sure if I'd be comfortable eating bear that way. Do you wet cure and then hot smoke?
Thanks for the link. Looks like I'll make up the hams at the very least and possibly bacon as well. Butcher,cool,then pack in salt and it's ready for the trip back home. Seems simple enough for a wet behind the ears greenhorn.
jongun, the first bear I ate was way back in 1968 or 69. Shot a young black bear feeding in a field of grain, just west of Kirkland Lake, Ontarioo. Take about green, it was the first big game animal I ever shot! We ate all of it except the flank.
In 1971 we moved to the Yukon, where Ernie Wolfhart cured the first bear bacon and the hams off a Spring bear for me. We were amazed, and so was everyone else, at how good it was cured.
Be sure to post back, and let us know how you enjoy yours.
Ted
In 1971 we moved to the Yukon, where Ernie Wolfhart cured the first bear bacon and the hams off a Spring bear for me. We were amazed, and so was everyone else, at how good it was cured.
Be sure to post back, and let us know how you enjoy yours.
Ted
Essentially the same process, and some we cure with a bit of sugar or apple juice. Mmmmmmuh!
We have never eaten any bear meat that was not well cooked. I shudder when I hear guys talk about bear jerky! Trichinosis is not fun....not a bit.
Ted
