Bear cooling in the freezer

You guys are so cool and funny. It is going to take 2 or more days to process this bear. Either my knives are dull or I am slower at butchering. But you can shave with my knives. Huh. 2 front legs and 1 rear leg to go. 6 roasts and the rest ground. Our ground is the reddest ground meat you have ever seen. Then mixed 20lbs of bear with 10 lbs of pork fat to make sausages. Hmm. Critical thinking here.
 
tigrr said:
You guys are so cool and funny. It is going to take 2 or more days to process this bear. Either my knives are dull or I am slower at butchering. But you can shave with my knives. Huh. 2 front legs and 1 rear leg to go. 6 roasts and the rest ground. Our ground is the reddest ground meat you have ever seen. Then mixed 20lbs of bear with 10 lbs of pork fat to make sausages. Hmm. Critical thinking here.
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The absolute best wild game sausage I’ve personally ever tasted was about 50% bear and 50% moose. I can honestly say that it rivalled any sausage I’ve ever had from a deli or butcher shop. The next level would be if you made that into a cured salami or pepperoni.
 
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tigrr said:
My wife caught a bear looking in the dining room window at dawn this morning. Didn't end well for the bear.
Cooling tonight in the extra freezer (unplugged at 8pm)and butcher tomorrow. This was the second largest on my trail camera's. The wasps kept me on my toes skinning it.
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With my elmer fudd eyes, upon first glance I thought it might be a liberal public safety official hanging around looking to confiscate private property. I am clearly in error, but this "wall hanger" is certainly going to be way more "palatable" than any liberal policy.

Can't wait to see your new rug
 
tigrr said:
You guys are so cool and funny. It is going to take 2 or more days to process this bear. Either my knives are dull or I am slower at butchering. But you can shave with my knives. Huh. 2 front legs and 1 rear leg to go. 6 roasts and the rest ground. Our ground is the reddest ground meat you have ever seen. Then mixed 20lbs of bear with 10 lbs of pork fat to make sausages. Hmm. Critical thinking here.
Click to expand...

To stop the drooling on my morning breakfast shirt , I'm going to go and fry up some thick cut bacon and make a BLT with left over chicken breast ...did I mention thick cut bacon.

Bon Appetite tigrr , I am certain this is a fine harvested animal and going to feed the family well this fall/winter and maybe even into spring.
I have not shot a bear in many years , but do and can recall the smell of the deep red meat and the rich flavour be it on the grill (burgers) or oven roasts that mom commented on, but was not brave enough to sample ...not even a nibble.
 
We just ate one tenderloin. Fried in bacon grease, butter, salt and pepper. Fried till just past pink and shut it off to rest. Didn't need a knife to cut it. We had it with fresh potato's, steamed purple cabbage, fresh cucumber and my green pepper snack. I'm excited to try a slow cook roast with onions and garlic.
Now time to lay on some heat for my back.(and nap)
 
Congrats on the bear. There are a few small to medium sized bears we've seen but I've been hesitant to shoot them as we still have a moose, elk, and white tail deer tags to fill. Sadly the wild game butcher I use here doesn't touch bears and I no longer have a garage at the new house to hang and butcher my own meat.
 
We removed all the bones from the meat except the ribs. I disjointed the ribs from the vertebrae(cut the cartilage where they move) on one side and cut out the rib meat from the other side. I tossed 40lbs of fat, plus the couple of inches on the hide. Probably 50/50 burger/roasts.
105lbs of meat. 47kgs. Not counting the tenderloins and the heart.
Now to get the bear grease out of my butcher buckets and off my knives.(Dawn dish soap and bleach)
 
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