Hi Gang, I harvested two black bears this spring. I've done an initial freeze for 30 days and am starting to consider making my ground bear. I will be sending out to a butcher for pepperoni's, garlic sausage and perhaps another pre cooked sausage, however, besides utilizing the roasts I want to make a supply of ground bear. The wife likes bear so we are trying to utilize it in our everyday cooking where we would normally use beef etc. My question to the experts is, what do you add to the bear for the ground blend. i.e. quality pork, or pork fat, or fatty pork etc. and to what ratio. I'd appreciate any advice on how to turn out the best product.
thanks
Montec