Black bear question

[CamV]

I had some pepperoni made by a bunch of Dutchmen out of Smithers.

There was a familiar taste that I could not identify.

Thanks for lighting the five watt bulb between my ears.

That would be the sausage factory.
The previous owners are dutch
As are the new owners

 

[bluelynx]

That would be the sausage factory.
The previous owners are dutch
As are the new owners

Really friendly folks.

 

[trebor2880]

Lots of people hang birds - guts in even - for days at a time to dry age them. Birds being much smaller/lighter animals don't retain heat like big game animals.


https://honest-food.net/on-hanging-pheasants-2/comment-page-6/

I gut whatever I shoot ASAP. Nothin' hangs unless it's gutless. Some partridge are sometimes still flappin' at the time.

 

[Thunderhog]

You must be getting your woman from the same place you shoot your bears……..the dump????
I hunt the interior of BC for Black bears, probably shot 30 something that i consumed myself and never once did i see worms as described. I guess the pioneers in the days must have been wrong, as Blackbear was their preferred game to eat.

Well I'm not sure which dirty sluts with their bra straps showing you are banging, but it was a joke to make people laugh and let folks know the gross bears I have harvested and skinned over a 45 year period.

The bears came from all over the Okanagan and the Kootenay areas.

I don't care what the pioneers ate, and I don't care if you like stinky pussy either.

My statement was I have skinned well over 500 black bears and probably over 20 grizzly bears. And most of those animals had worms. I also do not care if you do not believe me, no worries.

Eat what you want when you want, fill your boots.

 

[Thunderhog]

Lol, I always laugh at the guys that complain about gamey or bad tasting meat. Same guys probably don’t remove the hide or cool the carcass down a soon as possible, just toss it in the back of the truck and drive around all day with it.

Last fall my wife and I decided not to hunt on the September 1st/24 opening archery elk hunt in the Cranbrook, BC area. It was +32 degrees Celsius with the yellow jacket wasps and the black bald-face wasps out in biblical proportions.

We live close to an hour from the city, so we went grocery shopping, and running errands.

At 1:40 PM it was approximately +30 degrees with bright blue skies and bloody hot out. We saw a fellow driving around the city with a spike elk in the bed of his truck with the hide still on, and the body cavity was not propped open. An hour later we saw his truck parked in the Canadian Tire parking lot with his prize still marinating in the hot sun.

This poor handling of wild meat would turn any hunter or potential wild game eater off, including us. My point is one cannot fix stupid in this country . People seem to get dumber and dumber......

This last federal election proves this unequivocally!..........

 

[Butcherbill]

Butcher Bill mentioned Jaeger Schnitzel using bear.

This looks like a nice little recipe.

http://bear-hunting.com/recipes?ID=9e33a70e-35f9-4764-bc8f-741732eaf31e

Oh man, it was so good. I grew up making schnitzel with my dad, who was a kraut as well as a chef. It was our traditional Christmas Eve dinner. I regularly make grouse and bear schnitzel if I have it, venison as well. I prefer those to pork or veal to be honest.

We did a hunter schnitzel night once from deer, grouse and bear. My wife made a wild pine mushroom gravy, pickled red cabbage and mashed potatoes from our garden. I wish my dad had been around to try it lol.

Last fall my wife and I decided not to hunt on the September 1st/24 opening archery elk hunt in the Cranbrook, BC area. It was +32 degrees Celsius with the yellow jacket wasps and the black bald-face wasps out in biblical proportions.

We live close to an hour from the city, so we went grocery shopping, and running errands.

At 1:40 PM it was approximately +30 degrees with bright blue skies and bloody hot out. We saw a fellow driving around the city with a spike elk in the bed of his truck with the hide still on, and the body cavity was not propped open. An hour later we saw his truck parked in the Canadian Tire parking lot with his prize still marinating in the hot sun.

This poor handling of wild meat would turn any hunter or potential wild game eater off, including us. My point is one cannot fix stupid in this country . People seem to get dumber and dumber......

This last federal election proves this unequivocally!..........

Brutal, I can only imagine how terrible that meat tasted. What a waste of an animal, how well you take care of it definitely impacts its taste.

Buddy of mine took a hard quartering shot in a WT buck a few years back and he nicked the stomach, I could smell the rumen before we gutted it. We got it opened up quick and washed it out as best we could right then, as well more thoroughly when we got it home and skinned it. It wasn’t the biggest buck so he got some cuts made from it but most went into sausage and pepperoni, it tasted decent but the hint of rumen was there.

We raise goats and I know that smell all to well, on the flip side of clean handling. I helped a friend kill and gut a mature buck boer goat, the rutt was over and there was snow on the ground but he was ripe to say the least. If you’ve been around intact goat bucks you’ll know how disgusting they get during the fall, they absolutely reek from pissing on themselves and generally rutting it up, I keep a spare set of barn clothes for chores when the rutt is on. We have between 2-4 bucks, it’s like a wall of stink when you go near their indoor pen and it sticks to you even if you haven’t touched them or anything they rubbed against.

I showed my buddy how to gut and skin his buck while keeping hair etc off the meat, you couldn’t tell that the buck was ripe when you ate it. Have the same experience with big rutted up deer, both of my biggest bucks in full rutt were clean tasting and I could smell them as I approached them where they dropped.

 

[mikeyb]

Low and slow is the way to go. Braising, stews and chilis, pot roast, smoked hams, smoked sausages, jerky, mmm. Any dish/preparation where it is cooked through and maintained at temp for a while.

I remember the first time I made it for my wife, she thought she was eating roast beef until I said, "no, that's black bear". She looked at her plate, shrugged, and kept eating. After that I never had a problem getting her to eat any wild game, she just sort of trusted me with the whole lot of it if I could pull off bear.

I've always heard it's greasy and smelly and gross, but I've never experienced it once. I've really not had much in the way of bad game meat.

 

[AB3006]

Buddy of mine took a hard quartering shot in a WT buck a few years back and he nicked the stomach, I could smell the rumen before we gutted it. We got it opened up quick and washed it out as best we could right then, as well more thoroughly when we got it home and skinned it. It wasn’t the biggest buck so he got some cuts made from it but most went into sausage and pepperoni, it tasted decent but the hint of rumen was there.

Eeeshk! When my folks had a farm in Grey County, Ontariostan, I used to work at another farm as a hired hand. They raised white and red veal calves. The red veal was fed with the remnants of the milk the white veal calves got, as well as corn. One day one of them ate a piece of plastic. The vet came out and we opened up the rumen to get it out. Turned out there was a buildup of intestinal gas behind the plastic, and we had a bit of an Old Faithful, if you can imagine it. The vet got it full in the phizz, I got my chest and arms sprayed, and the walls were a lovely yellowy-green with corn chunks. The smell didn't leave me for a week.

 

[Suther]

We live close to an hour from the city, so we went grocery shopping, and running errands.

At 1:40 PM it was approximately +30 degrees with bright blue skies and bloody hot out. We saw a fellow driving around the city with a spike elk in the bed of his truck with the hide still on, and the body cavity was not propped open. An hour later we saw his truck parked in the Canadian Tire parking lot with his prize still marinating in the hot sun.

That's depressing. We owe more to these animals than that.

I gut whatever I shoot ASAP. Nothin' hangs unless it's gutless. Some partridge are sometimes still flappin' at the time.

For the most part I'm the same. Haven't toyed with hanging them, guts in or out. That said, I've definitely thrown birds into the cooler whole because I was still hunting, and then cleaned all my birds at the end of the day.

 

[mcaswell]

I gut whatever I shoot ASAP. Nothin' hangs unless it's gutless. Some partridge are sometimes still flappin' at the time.

Yup. I've always found it creepy when I start ripping a grouse apart and the damn thing starts flapping.

 

[Butcherbill]

Eeeshk! When my folks had a farm in Grey County, Ontariostan, I used to work at another farm as a hired hand. They raised white and red veal calves. The red veal was fed with the remnants of the milk the white veal calves got, as well as corn. One day one of them ate a piece of plastic. The vet came out and we opened up the rumen to get it out. Turned out there was a buildup of intestinal gas behind the plastic, and we had a bit of an Old Faithful, if you can imagine it. The vet got it full in the phizz, I got my chest and arms sprayed, and the walls were a lovely yellowy-green with corn chunks. The smell didn't leave me for a week.

Brutal smell eh! Goats burp and fart a lot, if your doing something near their face they will burp a mouthful of rumen smelling burp right in your face. It’s lovely lol.

My sister is in Grey County, I’m originally from the area but have been out west long enough that I’ll never go back. Most of Ont doesn’t even feel like home when I’m back for a visit, my small rural home town yes but the prov isn’t what it once felt like.