I was doing some reading and I have found a few different takes on how fast you have to remove the fat off the meat. Is it true that the meat spoils super fast and if you don't take the fat off the meat right after you shot it and skin it that the meat goes bad? Can you please clear this up for me. Thanks.
Black Bear Hunting Questions
- Thread starter jurban
- Start date
No.
I find to get the skin off right on the spot, cutting the animal up into manageable pieces and keeping it all cool is the key.
I try to bring a cooler with at least four 2 litre bottles of frozen water along to put next to my quarters in the back of the truck.
You can trim the fat off when butchering it up at home the next day.
Rendered down, the fat is really good for many purposes.
I tried hanging a bear once and it started to go off. I get the hide off right away and process them as fast as possible once the meat is cool. Seeing as it is the end of the day when I get home, the animal is about 24 hours dead when I cut it.
Last year though, the bear was shot at about 6:00 p.m., had it skinned quartered, wrapped in meat sheets cooling (each piece searated from the others) and in the truck at around 8:00 and I got back home and we started cutting around noon.
I find to get the skin off right on the spot, cutting the animal up into manageable pieces and keeping it all cool is the key.
I try to bring a cooler with at least four 2 litre bottles of frozen water along to put next to my quarters in the back of the truck.
You can trim the fat off when butchering it up at home the next day.
Rendered down, the fat is really good for many purposes.
I tried hanging a bear once and it started to go off. I get the hide off right away and process them as fast as possible once the meat is cool. Seeing as it is the end of the day when I get home, the animal is about 24 hours dead when I cut it.
Last year though, the bear was shot at about 6:00 p.m., had it skinned quartered, wrapped in meat sheets cooling (each piece searated from the others) and in the truck at around 8:00 and I got back home and we started cutting around noon.
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I have let all my bears hang for at least a day, with hide on. The most tender bear I have had i shot on a wednesday, skinned thursday and put it in the freezer friday so he hung for about 24hr with skin on and another 24 with no skin.
I have heard of bear meat spoiling fats but have never had it happen.
I have heard of bear meat spoiling fats but have never had it happen.
bears
Here's what works for me. I guess I've shot or been there when others have shot at more than 50 bears, so I'm comfortable with my method.
First I make sure he is dead. It can get western real fast if you start skinning too soon.
I've never been a fan of cutting throats, after an animal has been shot.
I start with a cut from the rectum to the bottom of the chin. Then paw to paw across the chest. Rear paw to rear paw along the "line" that seperates the fur on the underside of the bear from the fur on the back. With the bear on his side, I skin out the front leg, and the hind leg, leaving the paws in, then skin the side to just below the spine.
Cut the front shoulder off, cut the hind leg off, and filet the back strap.
Turn the bear over and repeat on the other side.
I don't skin the head, but cut it off intact with the hide.
Again cut the front and hind legs off, and filet the backstrap.
You end up with a headless, limbless carcass, with very little bloody mess. In about two days that will have disappeared.
A big "tupperware" tub or two are handy for transporting back to camp.
At camp, you will have 6 pieces of meat that can be trimmed/cleaned up, wiped with vinegar solution,for fly protection, placed in game bags and hung up to dry. I sometimes bone the legs at camp. I don't use the fat, so usually trim it off in camp. If you use the 'cheesecloth" type bags, then it is a good idea to have a 50/50 venigar solution in a spray bottle and check for flys and respray from time to time if they are a problem. You could also use lemon juice.
Spring bear has less fat , so is easier to deal with.
The meat should be well done, so I cut it into roasts or stew and cook 'low and slow'.
Looks like beef and tastes like beef.
The hide with the paws and head still in should be transported flesh side out to cool faster. When in camp, I proceed to skin the paws and head. Salt the flesh side, with lots of salt. There is no such thing as too much salt. fold flesh to flesh loosely and repeat the salt process a few times through the day. Each time more moisture will be drawn from the hide. Make sure you get the salt worked into folds of skin and into the head and paws.
Don't use plastic bags and if you use canvas, make sure that the canvas has not been treated with fire retardant or mildew protection etc.
Here's what works for me. I guess I've shot or been there when others have shot at more than 50 bears, so I'm comfortable with my method.
First I make sure he is dead. It can get western real fast if you start skinning too soon.
I've never been a fan of cutting throats, after an animal has been shot.
I start with a cut from the rectum to the bottom of the chin. Then paw to paw across the chest. Rear paw to rear paw along the "line" that seperates the fur on the underside of the bear from the fur on the back. With the bear on his side, I skin out the front leg, and the hind leg, leaving the paws in, then skin the side to just below the spine.
Cut the front shoulder off, cut the hind leg off, and filet the back strap.
Turn the bear over and repeat on the other side.
I don't skin the head, but cut it off intact with the hide.
Again cut the front and hind legs off, and filet the backstrap.
You end up with a headless, limbless carcass, with very little bloody mess. In about two days that will have disappeared.
A big "tupperware" tub or two are handy for transporting back to camp.
At camp, you will have 6 pieces of meat that can be trimmed/cleaned up, wiped with vinegar solution,for fly protection, placed in game bags and hung up to dry. I sometimes bone the legs at camp. I don't use the fat, so usually trim it off in camp. If you use the 'cheesecloth" type bags, then it is a good idea to have a 50/50 venigar solution in a spray bottle and check for flys and respray from time to time if they are a problem. You could also use lemon juice.
Spring bear has less fat , so is easier to deal with.
The meat should be well done, so I cut it into roasts or stew and cook 'low and slow'.
Looks like beef and tastes like beef.
The hide with the paws and head still in should be transported flesh side out to cool faster. When in camp, I proceed to skin the paws and head. Salt the flesh side, with lots of salt. There is no such thing as too much salt. fold flesh to flesh loosely and repeat the salt process a few times through the day. Each time more moisture will be drawn from the hide. Make sure you get the salt worked into folds of skin and into the head and paws.
Don't use plastic bags and if you use canvas, make sure that the canvas has not been treated with fire retardant or mildew protection etc.
fester said:
Keep up that practice and your bear meat will be living up to your name......'fester'!!!!
You MUST get that hide off and meat cooled ASAP. For those that have let bears hang with the hides on....shame on you, you're gonna lose one if you keep it up.
Regardless of the game, the sooner you can remove the hide and get the meat cooled, the better. I can't believe this is even being questioned....
death-junky
CGN Ultra frequent flyer
- Location
- Moose Jaw SK
I have never herd of removing the fat fast makng any diffrence.
ttyal
Riley
ttyal
Riley
Good thread, from what I understand, for deer and I'm assuming bear, the fat and the connective tissues are where the "gamy" taste come from. The fat doesn't have to come off right away but when you process the meet especially with regards to any ground meat product you do not want to use the fat from the animal. Cut your meat clean when grinding and then freeze straight up, when thawed for cooking or sausage making add your domestic fat of choice at that point. That's what I've been taught anyway....
- Location
- South Cariboo, BC
Redfrog said:Here's what works for me. I guess I've shot or been there when others have shot at more than 50 bears, so I'm comfortable with my method.
First I make sure he is dead. It can get western real fast if you start skinning too soon.
I start with a cut from the rectum to the ...
Yeah, that would let you know if he's still alive in a hurry!
Good thread guys.
Pudelpointer
CGN frequent flyer
- Location
- Lethbridge, Alberta
What Hannibal said x2. I have yet to have anyone turn up their nose at my table. Well, except for a big Blacktail I shot in the heat of the rut - the issue was more adrenalin than fat.
Sorry, I'm with fester on this one. I have been involved with the processing of more than 150 bears since the 50's, and unless the weather is exceptionally warm, and I cannot get to a cooler, the hide stays on until I get it home (usually less than 24 hours.) I apply this principle to all game. Never lost one ounce of meat to spoilage, ever. Regards, Eagleye.Seawood77 said:
