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pointandshoot
10-08-2008, 07:23 PM
ok simple question and i've seen websites with info supporting and against using bear meat for jerky. my question is do (would) you? some sites say freeze for 30 days prior (i know freezing doesn't kill bacteria so lets not start that topic).

NaStY
10-08-2008, 07:25 PM
I would rather use it for peperoni and sausage...

Shooter
10-08-2008, 07:35 PM
would you use pork for jerky? Kinda the same thing

Barracuda
10-08-2008, 07:50 PM
yes and i have. it actually make some damn fine jerky .

Steeleco
10-08-2008, 08:30 PM
Done it lots. Make it from ground and use a Jerky press, Dehydrate overnight, then just to be sure, 10 min in the convection oven at 200. Gets the internal temp over 165 for the two min required to take care of any trick!!

Mr. Dean
10-08-2008, 11:36 PM
No problem as long as you get it up to temp.

ElectricDyck
10-09-2008, 09:08 AM
My bear has the same texture as pork, but taste is not the same. I haven't tried bear jerky yet, next bear I will try it out.

mijinkal
10-09-2008, 09:38 AM
If it tasted good and you know it's safe to eat, why not?
Never done it myself but I'd like to try once I tag a bear

kaptkannon
10-09-2008, 09:50 AM
I personally wouldn't because I prefer it for bacon or ham, but I do not see a reason why you could not make bear jerky. I have had shark jerky and it was alright.

358win
10-09-2008, 09:52 AM
I've done it lots. Ate several of 'm. Like Mr Dean says Temp.
It's into freezer bags & frozzen & bring them out to thaw and you have unlimited supply all year.

Barracuda
10-09-2008, 09:58 AM
my smoker will go to 160 + which i think is the temp it is meant to get to but if you are worried there is a place to take the toungue to get tested which could ease ones mind.

Mr. Dean
10-09-2008, 10:32 AM
160 is minimum (internal). 165/170 is added insurance.

This isn't something to screw with, the 'bug' can kill ya. :shock:
Make certain that you know the entire batch has achived temp. Convection ovens are good for finishing it off and the meat should be probed, just to be sure.

Bear makes excellent pepperoni sticks also. If you follow the above advice all should be fine.

Barracuda
10-09-2008, 10:36 AM
the actuall smoker gets to about 200 on the thermometer if it is all closed up but it is always better to error on the side of caution.

newhunterette
10-09-2008, 12:35 PM
Bear Jerky
(low temperature cooking, bear meat like pork, must be certified. To do this, put your meat in the freezer for 30 days prior to using.)

For 5 Lbs. Of Meat:

1 c Worcestershire sauce
1 c Soy Sauce
2 tbsp. - Liquid Smoke
1 tbsp. - Salt
1 tbsp. – Pepper
Any spices you like, add to it. Soak overnight.
Sprinkle Pepper or Cayenne Pepper on when you are ready to dry it or smoke it on low heat until dry.
You may add salt to taste.

Bear meat also makes a delicious sausage


found this in a venison brochure - thought to share