I felt that it being Spring Bear season, I would add a little knowledge and a couple recipes for that delicious critter y'all had the chance to harvest. First off let me say congratulations to all those who have been successful in their harvest this year.
Why Bear meat?
The meat is safe, nutritious, usually tender and flavourful with careful handling and preparation. Domestic meat is expensive. It makes good economic sense to utilize as much wild meat as possible. Bears are easy to skin. Hunters take the hide anyway, so why not bring out the meat? An adult black bear is 75-100 lbs of good meat, a grizzly about a third more. Most bear meat has a mild flavour. For those who do not like the taste of wild game, it is easily hidden with marinades, spices or smoke cures.
About Bear meat?
Meat quality, if the animal is carefully field dressed and correctly cooked, can be excellent. The flavour resembles pork and venison combined. It is very rich meat.
Bear meat requires no aging and spoils more quickly than other big game, perhaps because of its higher fat content. Aging does not improve the flavor or tenderness of bear meat and actually tends to dry and toughen it. The flavour of grizzly meat is more pronounced and slightly coarser in texture but no less tender or edible. Grizzly meat does not freeze well. Three months is maximum, however, black bear freezes better, very similar to pork. Once the animal is boned out or cut to roast size, it looks much like any other type of game meat. The nutritional value of bear meat is far better than that of commercially produced beef. As with other wild game, it is high in protein, minerals and vitamins while low in fat and calories compared with beef. Means much more healthy for us.
Tips for cooking Bear Meat
All bear meat, like domestic pork, must be wellcooked to make it safe for human consumption. Follow standard pork cooking procedures. Always use a meat thermometer.The meat will be absolutely safe when it reaches an internal temperature of 170°F.Cook the meat until it looks white with no trace of pink meat or fluid. Freezing does not render northern bear meat safe for eating. Microwave cooking is not recommended because microwaves heat the meat unevenly.
BEAR BACON
1 Tbsp meat cure (Morton's) or salt peter
1 Tbsp dry mustard
2 Tbsp pickling spice
2 Tbsp garlic powder
1 tsp tumeric
Rub the flank meat thoroughly with dry cure and place in non-metal container. Pack with more curing mixture and store in a cool place. Leave 1 week, turn and move meat adding more cure. At the end of fifteen days, soak in clear water for an hour, then air dry for 48 hours. Smoke with a cold smoke for at least 48 hours, 'painting' the meat with maple syrup.
SMOKED BEAR HAMS
Follow the procedure for bacon but leave the hams in the dry cure for about twenty-five days. Soak in clear water for four hours, dry for three or four days and smoke with a cold smoke for about four days.
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