Grizzly vs Black Bear Taste

Ardent said:
Feeling more like a challenge and less like a favour as we go. :) I'll PM you my number and we'll chat and make friends, as favours are for friends. As for well harvested, it is a promise it'll will be thoroughly and double checked dead. That's a personal policy before I cut anything off an animal, client's option of which bits are available for flavour sampling, likely all of it but it's their bear.
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It wasn't my deal, but I had to bite my tongue hard.
 
Thanks for the offer. I've eaten grizzly and black bear before and don't need a wildly cut piece just for taste. I would have taken the tenderloins and few good roasts which would be salted and cured in vaccum for 10 days/pound. After that you let them hang for 3-4 days/pound depending on temperature/humidity and then cold smoke for at least 48 hours (8 hours at the time with 16 hours rest in between). Following this procedure the smoked pieces are dry cured for another 12 weeks before ready to be consumed. The taste it has developed by this time will be nothing like you think when you cut the meat.

Some people are just ignorant or clueless what to do when it comes to bear meat, too bad!
 
September 21 wouldn't work anyway. I"ll be north in a camp on the lower Iskut. Will fish the Kildala for chinook earlier in the year.

Cheers.
 
riversrest said:
Thanks for the offer. I've eaten grizzly and black bear before and don't need a wildly cut piece just for taste. I would have taken the tenderloins and few good roasts which would be salted and cured in vaccum for 10 days/pound. After that you let them hang for 3-4 days/pound depending on temperature/humidity and then cold smoke for at least 48 hours (8 hours at the time with 16 hours rest in between). Following this procedure the smoked pieces are dry cured for another 12 weeks before ready to be consumed. The taste it has developed by this time will be nothing like you think when you cut the meat.

Some people are just ignorant or clueless what to do when it comes to bear meat, too bad!
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Cold smoke bear meat? I hope you plan to inspect for trichinae first, or I know someone that's clueless.
 
bearkilr said:
Cold smoke bear meat? I hope you plan to inspect for trichinae first, or I know someone that's clueless.
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Yes cold smoked! And yes, we have a butcher co-op here where you can have your meat inspected. Ever heard of cold smoked / cured parma ham? You know the one you can buy at the deli in your supermarket? Made from pork which has a long standing association with Trichinella spiralis.
 
Ardent said:
HA!

And Hoyt the tougher, older, fishier, and wormier the better. A giant fighter with but a few good years left, like yourself.
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What happened to "I'm 7 feet tall" and you're gonna be nice from here on out??? Sheesh... which way is the wind blowing today???
 
Smoke/cooked is a better way to go with bear meat... been doing it on black bears for close to 35+ years and I'm still kicking...
 
riversrest said:
Yes cold smoked! And yes, we have a butcher co-op here where you can have your meat inspected. Ever heard of cold smoked / cured parma ham? You know the one you can buy at the deli in your supermarket? Made from pork which has a long standing association with Trichinella spiralis.
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Yeah, sure I know it. Cold smoking is very popular in Europe, not so much in NA. Our pork isn't routinely inspected, theirs is. Here it's only done for certain things like the ham you mention.

The reason I mentioned it is because you didn't, and it's an important omission.
 
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