Has anyone ever tried or made bear jerky? I'm thinking about making some, any recipies out there? I LOVES my JERKY!
Has anyone ever tried or made bear jerky? I'm thinking about making some, any recipies out there? I LOVES my JERKY!
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For all game:layer meat in a tray
add soya sauce evenly
add brown brown sugar
add maple syrup
smoke with alder or hickory
I do not have measurements for this recipe,I just add the ingredients to what looks good and I let it sit overnight in the mix.
Mike
How thick should the strips of meat be cut at? Do you have any idea ex bc guide? and thanks.
I cut them into 1/2 or 3/4 inch strips as it will shrink lots,When I make mine I like it like steak peices,I also run some through the meat slicer and make drier jerky.
Mike
Bronco make lots I'll let you know if it's anygood!!!
Take a kid hunting its more rewarding than shooting an animal yourself!!
Does this process take care of the possible trichinosis problem?
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If you freeze your bear meat long enough that should kill the trich.
Not All Who Wander Are Lost
Maybe with pork but some forms in bear may be cold resistant:Originally Posted by dewey
2. T. nativa in Alaska bear and walrus meat is cold-resistant. Unlike pork, freezing arctic meat will NOT kill larval cysts. Bear or walrus meat is safe once the entire piece is completely cooked to a gray color. USDA recommends attaining an internal temperature of at least 160° F. Microwaving may not render meat safe as cooking may be uneven.
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Not to sure about the Bear but I do make moose jerky.
5 teaspoons of salt
5 teaspoons of dried ginger
1 cup of brown sugar
2 teaspoons of black pepper
1 teaspoon of cayannepepper
1.5 cups of soya sauce
2 tablespoons of worchester sauce
1/4 teaspoons of garlicpowder
1.5 cups of pineapple juice
1.5 tablespoons of liquid hickorysmoke
I like to slice the meat strips about a 1/4 inch thick and marrinate in this mixture for a couple of days. Then I use a fruit dehydrator to dry the meat. It can take 8 hours or less, you have to monitor it as some drys faster then others. I also make a hotter batch by sprinkling cayannepepper over the meat on the trays. It is too hot for some but me and the wife love it hot.
If you're going to find tracks you better make tracks!
Not true. From the CDC (Center for Disease Control) website:Originally Posted by dewey
From http://www.cdc.gov/ncidod/dpd/parasi...richinosis.htm
Cook wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms.
"...the truth will make you free." John 8:32