Lots of work but well done. Nice one.
Lots of work but well done. Nice one.
That video is great, I love the shot of him looking directly into the camera!
Good story Caddis . Have to say that a good story line compiled with some photos is the deal ! Maybe I’m from the “ A picture is worth a thousand words “ crowd , LOL .
If you don’t mind what make and HP is your grinder ?
Arctic Lake
Member of CCFR Would encourage you all to join today !
Read Teddy Roosevelt “ The Man In The Arena “ !
I'm actually not sure about the HP of the grinder to be honest. I would have to do some digging in that regard. All I know is that it is a "mid grade" one from Cabela's we picked up on sale about 5 or 6 years ago.
So far it has been great. We have used it on 5 or 6 bears. Normally we just trim and clean up the meat, cut it into "ready for grinding chucks" and vacuum pack those until I realised ground meat actually fends of freezer burn for even longer, as it conforms to the bag so that it is even more air tight.
Anyway, we were almost finished grinding yesterday when I believe the blade became dull enough that it's having some trouble keeping up. It seemed to be less efficient and getting jammed up a little, so we had to freeze the last two bags in chunks. I'll order another blade and see if that fixes it... but not bad at all, it ground the most of at least 5 bears.
Sadly I don't think we really got as much meat as I thought. By the time we had done the trimming, removed the fat, etc, vacuumed it all up, I felt like there was only around 40lbs at the most, maybe even less (we don't have any kind of scale in our home because I don't want to know how fat I get LOL) I think the scale of meat on bears can drastically differ... seems like you can shoot a 250lb bear and get almost 50% that in meat, but you shoot a bear that is around 150 lbs and you might only end up with 40-50lbs. That was the second smallest bear I have taken and I observed the ratio difference with the other as well.
I kept some fat trimming from this one, for the first time ever to see what I can do with it. Going to have to look into rendering fat. I know nothing about it.
We make burgers, sloppy joes, tacos, burritos, our famous (to us) "ham-bear-ger helper" among other different pastas. We don't marinade or add spices to anything until it comes out of the vacuum bag, then we can decide what we are in the mood for at the time. Maybe we're making burgers and feel like adding some garlic, jalapeno, etc.
Good for you caddis, congrats!
1. Human over population
2. Government burden and overreach
From the traffic you described, were you travelling along Chilliwack Lake road? It was gong show show there yesterday. Anyways congrats and happy eating!
Great bear and awesome story caddis.