Why is bear so underrated?

I’ll add chunks of slab cut smoked bacon to give it more fatty/juicy element to it while cooking.
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I got one of those boxes of cheap bacon ends from superstore and ground it 80/20 I think. Good burgers but probably be better with good bacon, honestly still a little lean


I do 70/30 with pork fat for sausage. This was all with spring bear though it was lean like chicken breast and would stick to your hands when it was without fat.

Has anyone made bear sausage with a spring bear and no added fat?
 
tokguy said:
Some women say that too.cou:
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I love gals like that haha!

conor_90 said:
I got one of those boxes of cheap bacon ends from superstore and ground it 80/20 I think. Good burgers but probably be better with good bacon, honestly still a little lean


I do 70/30 with pork fat for sausage. This was all with spring bear though it was lean like chicken breast and would stick to your hands when it was without fat.

Has anyone made bear sausage with a spring bear and no added fat?
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If I can get one in the next 10 days I’ll give it a try and see, I have been doing that for venison burgers the last while and really like just having the deer meat flavour with no other meat/fat added. Ground venison, spices and our farm eggs. I just make sure not to overcook it and keep it moist.
 
Bears this year in my area have been very healthy. Perfect amount of fat. Enough for delicious, juicy cuts, 60/40 ground and a gallon of rendered fat to boot. Can't imagine mixing factory pork or processed bacon with perfect organic bear meat. Just me though.
Pick a bear that has a shinny uniform coat and appears square front to back or better yet heavier in front and there will be fat, even in spring.
Good luck.
 
While some spring bears have a decent amount of fat, fall bears (especially orchard & garden raiders) rule in this regard:

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Cheers,
Nog
 
'Boo said:
I know the best bear I have tasted bar none is the bottled ribs you brought the last time you were up this way.
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Holy smoke! I don't even remember that.

Must have been in my camping supplies. Yes, my Mrs. has a talent going back to the first bear she canned in 1976.
 
Runningfool said:
Interesting take. I guess by that logic you wouldn't find hunting coyote or wolf challenging?
I don't think basing one's opinion on hunting anything by watching videos is a good way to get an accurate picture. Hopefully you get an opportunity some day to actually hunt bear and your perspective might change.

And perhaps the more experienced bear hunters will chime in here but imo the bolded part of your post couldn't be more off base, at least in Ontario.
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I will choose not to argue as it is my opinion and each person has their own. I’ve been hunting since age 15 I’ve had many opportunities to hunt bear. Even tried it a few times. I not disparaging the act of hunting far from it. I’ll just take a pass on stilling over a bait barrel waiting for a bear to wander in for a doughnut. Ps I hunt coyotes every winter they are fast, small, hard to hit on the run and I’ve killed more than most on this forum. Coyotes are almost and invasive species and far more prolific near human populations than bears.
yes I’m being Ontario specific because that is where I live and hunt. I take no issue or offence to anyone that wants to hunt Bear and if you’d like to send along a roast or 2 I’m happy to add it to my BBQ menu. But for me there is no desire to hunt bears until the zombie apocalypse. Then everything is fair game.
 
You've 'Killed more than most this forum'....:popCorn:
Let us guess 'you've won more fights, slept with more women and can disable a miscreant with only your thumb too'?
And yeah, I'm trolling...think you earned it though.
 
MiG25 said:
Tell me more about these Bottled Bear Ribs.
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My wife usually roasts the bear meat first, seasoned with garlic, a little black pepper, paprika, thyme and a little oregano if you like.

She says she does not fully cook the roasts to the "falling apart" stage, but only about half-roasted, then cuts the pieces to fit tightly in a jar leaving an inch of space to the rim.

Then the jars are canned in a pressure cooker at pressure for 90 minutes. I think it is 15 pounds pressure, but it is best you look up proper instructions for pressure canning meat or fish.
 
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