Re: Tips for spring black bear
Beginning of May - mid May, focus almost exclusively on patches of fresh green grass that are a decent ways from traffic. Focus on areas where you can get up high and see a long way and focus your glassing on these patches of grass on hill sides. Also walking along deactivated or less used roads or skidder roads with patches of grass on the sides of the roads or decent patches of grass in the middle of these roads. Look for sign like eaten grass, fresh claw marks up the sides of aspen are evidence that the bear was climbing up there to eat the fresh buds growing on the branches higher up, or peeled/stripped bark off of small coniferous trees like pine, tracks in the mud near water sources or puddles, and most obviously large concentrations of scat. Once you find a high concentration of scat in one area then you know you've found one of his feeding areas. Then figure out how best to hunt that spot (prevailing wind, thermals etc) and make sure you're definitely there at the prime times, but they can also appear at any time of the day. Later in the season during and post rut they seem to really key in on food sources like dandelions and balsam root, so a good idea is to focus more on large dandelion patches and balsam root patches and/or areas where there are tons of them lining the sides of secluded roads in early June until the end of season.
Take the time between now and then to practice shooting as much as possible. Its much less stressful dropping a bear quickly with a good shot, then having to good searching for a blood trail in thick rhubarb for a wounded animal (not fun). That said sometimes you can make the perfect shot and they will still run 100 yards or more. Their fur seems to absorb blood like a sponge and can be tough to find a blood trail. Always take some time to make sure it doesn't have cubs before you pull the trigger.
We cut almost everything into roasts (neck roasts are my fav) and steaks and make some burger/sausage with the scraps. When we want to eat bear my wife pulls it out of the freezer and sets in on a small wire rack that sits on top of a plate (so there's space between the roast and the plate). Place it in the fridge for 5 days and let the blood slowly drain out and the meat develops a bit of crust on the outside. I think some folks marinate bear steaks and roasts, but because we like the taste and texture of bear so much, my wife doesn't marinate it and she uses asian spices (korean) and garlic before putting in the oven. Make sure to cook it until the inner temp reaches 165F and you won't have to worry about trichinosis.
Spring bear season is an awesome time of year to be out in the wild. Oh ya, bugs aren't very bad at beginning of May until mid May, but they can be vicious at the end of May and definitely through much of June. Good luck
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