Who is hunting spring bear

I'll be out with my bow, an APA Suphan set at 54lbs draw flinging Easton Full Metal Jackets tipped with 100gr Montecs. Rifle hunters need to wear blaze here, shotgun, muzzleloader, archery and crossbow hunters do not, so I tend not to rifle hunt when we set up for 20-30 yard shots anyway. Set three baits yesterday, absolutely can not wait to be out there in the tree again!
 
i'd like to go try for bear this spring and see how my m14 will take him down i usualy hunt with browning 308 leaver but never took a semi out for bear will let you know what happends
 
medvedqc said:
one coming from a berry field in the fall feeding for more than a week may change your mind.
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In NorOnt, the fall bears are stuffed with blueberries, raspberries and choke cherries... and IMO they don't compare to a spring bear for table fare. The problem is not just the fat, but where the fat is... as bears put on fat it sheaths the muscle tissue, not just around the exterior but intertwined with the muscle fiber (like marbled beef)... when trimming for the table, much this fat remains in the meat and gives it the rank or wild taste (which some like, most don't)... as the bears lay in their dens over winter, their bodies access this interior fat first for energy... by the time the spring hunt rolls around, many bears still have large amounts of fat under their hide, but the fat inside the muscle is pretty much all gone... trimming the carcass for the table is a simple process.
 
hoytcanon said:
The problem is not just the fat, but where the fat is... as bears put on fat it sheaths the muscle tissue, not just around the exterior but intertwined with the muscle fiber
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I find this the total opposite... Makes sense seeing the fat was absorbed into the muscle all winter...Fall bear although a bit more to prepare for the freezer is very lean and firm.. Spring bear is oily and less firm texture (like spawning fish)..
 
captonion said:
I find this the total opposite... Makes sense seeing the fat was absorbed into the muscle all winter...Fall bear although a bit more to prepare for the freezer is very lean and firm.. Spring bear is oily and less firm texture (like spawning fish)..
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You have that completely, 100% backwards my friend. Ask yourself why you'd think a fall bear would be leaner than a spring bear? :confused:
 
captonion said:
I find this the total opposite... Makes sense seeing the fat was absorbed into the muscle all winter...Fall bear although a bit more to prepare for the freezer is very lean and firm.. Spring bear is oily and less firm texture (like spawning fish)..
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I suppose everyone has their own observations... mine are based on a background in fish and wildlife biology and approximately 300 bears dressed... (both spring and fall bears).
 
bearkilr said:
You have that completely, 100% backwards my friend. Ask yourself why you'd think a fall bear would be leaner than a spring bear? :confused:
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Don't have to...The meat itself is firmer and less greasy.. Where do you think that winter fat is absorbed through hibernation?
Fall bear might be a bit of a chore to defat but well worth the time.. Like I said I have had both and prefer fall bear.. Tastier/firmer meat, after they have eaten berries,apples, along with farmer grains and corn.. Spring bear reminds me of tofu, no thanks.. Reason I don't hunt spring bear anymore..
 
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captonion said:
Don't have to...The meat itself is firmer and less greasy.. Where do you think that winter fat is absorbed through hibernation?
Fall bear might be a bit of a chore to defat but well worth the time.. Like I said I have had both and prefer fall bear.. Tastier/firmer meat, after they have eaten berries,apples, along with farmer grains and corn.. Spring bear reminds me of tofu, no thanks.. Reason I don't hunt spring bear anymore.. That and bear mating season is between mid May and late June... This also effects the taste.. Unlike deer/moose, you can't hang bear meat to age, and get the full effects of mating hormones (high testosterone/estrogen) in the taste..
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Well, your bear are the complete opposite of ours then. My experience has been the same as everyone else's, most prefer spring bear for table fare. I prefer neither personally.
 
My fall bear last season was very greasy. Hams turned out good. Chops in the slow roster are good.
But I won't be saving a tag for the fall if I can help it.
 
regulate34 said:
My fall bear last season was very greasy. Hams turned out good. Chops in the slow roster are good.
But I won't be saving a tag for the fall if I can help it.
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Its a big job to prepare fall bear.. ''Absolutely no fat, or bone'' before you do whatever you are going to do with it.. Cool it ASAP.. I have access to a cooler room which makes preparation less of a chore.. A cold carcass makes the clean up go a whole lot easier..
 
Eagleye said:
When I was in orchard country [Okanagan/Shuswap]I liked the fall bruins that had been feeding on apples and prunes.
The meat was always soooo delicious. But plenty of fat as well. [We rendered it and used it as lard.]

But, as mentioned, for pepperonies and other sausage, a spring bear is great. I often mix it with trimmings from a deer shot the previous fall.
mmmm, mmmm, good!!

Regards, Dave.
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I agree with you and prefer spring but fall are not that bad at all.
 
My Ruger Alaskan in .375 Ruger is going to be poking another bear this year. I have a pile of ammo loaded up. I got my Blackie last year with it using Hornady brass, RL15,Winchester magnum primers, and Barnes 300gr X bullets. I am tempted to use the Speer 235 grainers, or the 250gr TTSX that I loaded up last night, but after seeing how last years bear got smashed, I'll stick with the 300 grainer X bullets. Awesome terminal performance.
 
hoytcanon said:
In NorOnt, the fall bears are stuffed with blueberries, raspberries and choke cherries... and IMO they don't compare to a spring bear for table fare. The problem is not just the fat, but where the fat is... as bears put on fat it sheaths the muscle tissue, not just around the exterior but intertwined with the muscle fiber (like marbled beef)... when trimming for the table, much this fat remains in the meat and gives it the rank or wild taste (which some like, most don't)... as the bears lay in their dens over winter, their bodies access this interior fat first for energy... by the time the spring hunt rolls around, many bears still have large amounts of fat under their hide, but the fat inside the muscle is pretty much all gone... trimming the carcass for the table is a simple process.
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you are sure right on the fat and I concur the observation for spring fat but the ones I worked on in the fall in northern quebec were not that bad to trim or remove the fat a little more work for sure but the berries taste was there. a little balance.

I love bear meat anyway ...
 
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