19 Days To Fresh Steaks!

bearkilr said:
Yes, it's a delicacy and there are few things more expensive than smoked bear ham, but the same can be said for other rare items, like caviar and brewing coffee with those beans that a civet cat sh**s out.

Where bear are plentiful, few eat the meat. You can't give bear meat away around here.
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education is the key ... it wont work with older people but with kids when they dont have any bad background. our Whynot? as done a great job in the past with workshops and bear tasting and test ....
that is the only way. i remember in Northern Quebec with a group of hunters the team of guides, helpers and cooks were all eating that black bear taken on a black and blue berries fields ... after a few minutes they tried too and guess what they finished what we prepare for them and they told us no way ...

a smoked bear ham in Europe is very expensive.

if one day one of our tv star will promote to eat bear meat you ll see how it will work and no im not trying to promote just bringing fact about the taste not about the guys that dont want to eat them and have no clue about their diet. note i will never force someone to eat any meats.

Phil
 
I tool 2 blacks this spring. love the sausage for threw the summer. the wife loves the bear hams so she is going for one this fall
 
sheephunter said:
Your link said all it had to do was reach that temperature...not be maintained for any period of time. I was being a little extra cautious. The Canadian Food Inspection Agency says 160 degrees is good enough.....they can assume the liability for me and the owner of the forum.
http://www.inspection.gc.ca/animals...is/fact-sheet/eng/1330023015817/1330023110684

What did you think of the grizz?
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I cook ALL meat to 180F... If you are attentive, even the leanest of meats and poultry can and will be juicy...
 
firemachine69 said:
I cook ALL meat to 180F... If you are attentive, even the leanest of meats and poultry can and will be juicy...
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I'm a rare guy with pretty well all red meat save for bear. I much prefer the flavour that way but each to their own. If there isn't a pool of blood on the plate after the steak is gone, it wasn't a good meal for me. 180 degrees is beyond well done...I don't see the attraction but appreciate that some like it that way. I don't. You wouldn't fare too well in Argentina....lol
 
bearkilr said:
Hunters generally don't target grizzly for food as tags are hard to come by, so they're pretty much a trophy animal. Add to that the fact they're quite a bit more carnivorous than a black bear, most humans don't like eating other meat eaters, for obvious reasons.
Inuit eat polar bear meat as well. I've also heard of people eating lynx and cougar, but I wouldn't say any of those are an important part of a subsistence hunter's diet. I've never heard of anyone choosing bear meat of any sort over various species of venison.
Most people that shoot one like to "try" it. For 99%, that's the first and last time.[/QUOTE]



I'm in that 99% group! I didn't like it at all, however it was eatable for me in the form of pepperttes.
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nw mb said:
ps - bear fat renders like pork and can be used in your ML/paper patches very nicely
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I believe Gatehouse spoke of rendering bear fat for making pastry. As I recall it was supposed to make very nice pastry. Perhaps the semi-retired country gentleman will chime in.
 
sheephunter said:
I'm a rare guy with pretty well all red meat save for bear. I much prefer the flavour that way but each to their own. If there isn't a pool of blood on the plate after the steak is gone, it wasn't a good meal for me. 180 degrees is beyond well done...I don't see the attraction but appreciate that some like it that way. I don't. You wouldn't fare too well in Argentina....lol
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I find one solid bout of food poisoning from a red steak changes your perspective in a hurry... YMMV ;)
 
...when did i figure out i was a carnivore? the day when i was about 10 and we were served a 'cannibal sandwich' of irradiated, salted, raw hamburger mixed with raw onions at the local fair on garlic toast...and i haven't looked back since (although i do apologize for such a culturally insensitive and derogatory name being applied to people who were simply vegetable-challenged ;) )
 
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