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What to do
Sept 26, 2016 17:44:39 GMT -4
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Post by mack11 on Sept 26, 2016 17:44:39 GMT -4
So this year being my first year I. Plan on actually taking a bear what are the best cuts to get out of it or how do you guys get your bear done. Not sure if sausage and roast is the way to go or what I'm in the dark on this.
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Post by Deleted on Sept 30, 2016 18:54:55 GMT -4
From seeing your trail cam pics looks like your site could well produce some bear meat for you this year. Most of my bear meat has gone into roasts & smoked sausage. I'm learning that ground wild game makes some tasty substitutions for old recipes normally designed for traditional domestic meats like lamb or beef.
I defer to Tuck for creative cuts like ribs & steak. I was privileged to eat of his cooking at his table. An opportunity you don't want to miss.
Good luck in the woods! My friend.
PS: Forgot! A Good pork substitute, esp if you add 1/2 # pork fat to 4 1/2 # lean, ground bear. Watch int'l temps just like pork & share w/your buddy's w/o any worry.
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Post by tuketu on Oct 9, 2016 7:27:43 GMT -4
Hey Mack ! Here in my neck of the woods in Lunenburg there are very few butchers around that I know of to cut up game meat and good luck finding anyone who packages it for you ... some of them are not to fond of cutting up bear because of the greasy nature of the meat if its not trimmed properly. Cutting alone here costs $40. I'm lucky enough to have a great cutter just a mile down the road from my home.
As far as cuts go I have mine done the same as you would for domestic livestock. I ask for a 5/8" cut on my steaks and chops ...great on the Bbq, which incidentally, for me is the best way to cook those cuts.Get yourself a few nice 3-5 lb roasts you won't regret it! Myself here's the list ... Steaks, chops, burger, 2 roasts, & ribs. To ensure the quality of the meat each I use a knife to scrape any bone dust from the saw off every steak and chop. I do not have any pork fat added to the burger as many do, I just love the straight taste of bear burger.
I package everything in single serving trays, bag it, suck out the air with a straw, spin twist the tray/bag seal it, bag it again , suck out the air, spin/twist and seal it.The little Weston Sealer I picked up at Canadian Tire actually works pretty good. The tape is not affected by the cold of the freezer.It takes me 4 - 5 hours to package up the meat but is well worth it in the long run ... 4 or 5 months later you take out a package and thaw it and its as good as the day it was cut. A bear that Field dresses out around 170 lbs will usually yield 20-25 pkgs each of Steaks, chops and burger. The beauty of the clear packaging is that there is no guess work what your pulling out of the freezer , you can see every cut.
Here are some photos of the process.
Some of the tools
28 lbs of Burger ... 1 1/4 lb servings
Steaks and Chops
tuk d 1
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