Hey,
Got my first bear earlier in the week so I'm about to process it. I have a couple questions;
Should I leave the bone in or out for the rear hams? Do you use the bones to make stock?
What do you do with the back straps? I want a bunch of ground meat and a bunch of cubed meat for stews and sausages but it seems a little silly to grind up the back straps.
I got a fair amount of fat to render as well.
Thanks!