Bear Pepperoni

[Daybreak]

Is anyone current on their bear pepperoni recipe and process? I'm looking for a proven from scratch recipe and processing temps. I'm a little hung up on bear meat to pork shoulder ratio and final internal temperature.

[604Stalker]

Can't help so much with a recipe but bear needs to hit at least 74 degrees and pork 71.

[Steeleco]

When I made my pep, I used lean ground beef and only 10%. The bear is fairly moist compared to venison IMO I used a seasoning kid from Stuffers and it took longer to make than it did to eat LOL

[rgn5hunt]

The butcher that makes bear pepperoni for me uses, 17 pounds of bear, 2 pounds of lean pork and 2 pounds of pork fat. I get him to exclude the two pounds of fat in exchange for 2 pounds more lean pork. So 17 bear meat, 4 pounds lean pork. It's plenty moist.

[dougan]

Never eat anything that craps like a man . Rule to live by

[GotaGun]

Never eat anything that craps like a man . Rule to live by
Hey you only get trichinosis once.

[Stone Sheep Steve]

Last batch of bear roni that I had done was only 5% beef fat. 'Twas excellent!

[Daybreak]

Well I found a recipe that impressed me and went ahead and did up 20 lbs of young fall bear pepperoni. The process recommends resting the stuffed cases for 12 - 24 hours in the fridge prior to smoking. It is hanging now and into the smoker at daybreak. I went low, low pork shoulder; 12%. Son and I got it done today and made some pepperoni burgers with the tailings. It is extremely good eating to say the least. Pics after the smoking tomorrow.

604Stalker, your numbers are right on the money. I found a trusted website, (see link) that details correct temps for all meats, domestic and game.

http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-eng.php

For those that are so soft and squeamish that they can't consider eating bear you have no idea what you are missing. As long as you cook safe there is no danger of sickness... period. It's all science and the rules don't change. That's okay though because it's less of you out there to get in the way of a good spring bear hunt.:smile: How many days now? Sooo looking forward.

[Big Hoss]

101 days I believe. And counting

[IslandBC]

Looking forward to hearing the results daybreak. My father in law is looking to do this as well. What did you use for seasoning??

[Daybreak]

Pepperoni turned out awesome! Nice little burn in the back of the throat and I extra sized the links.

http://i283.photobucket.com/albums/kk300/logonphoto/Bear%20Pepperoni%20and%20Venison%20Dinner%20Sausag e/IMG_3952_zpsv4ezfipe.jpg (http://s283.photobucket.com/user/logonphoto/media/Bear%20Pepperoni%20and%20Venison%20Dinner%20Sausag e/IMG_3952_zpsv4ezfipe.jpg.html)
http://i283.photobucket.com/albums/kk300/logonphoto/Bear%20Pepperoni%20and%20Venison%20Dinner%20Sausag e/IMG_3949_zpsrehsbfpy.jpg (http://s283.photobucket.com/user/logonphoto/media/Bear%20Pepperoni%20and%20Venison%20Dinner%20Sausag e/IMG_3949_zpsrehsbfpy.jpg.html)

Made 15 lbs of fresh Venison dinner sausage while the pepperoni smoked. Un-friggin believable flavour. Sausage gear is the best investment I've made in a long time.

http://i283.photobucket.com/albums/kk300/logonphoto/Bear%20Pepperoni%20and%20Venison%20Dinner%20Sausag e/IMG_3945_zpstv9td4xz.jpg (http://s283.photobucket.com/user/logonphoto/media/Bear%20Pepperoni%20and%20Venison%20Dinner%20Sausag e/IMG_3945_zpstv9td4xz.jpg.html)

[okas]

i do not put pork in i use olive oil ... and for your spice make a patty spiced up fry it try it if you like it times it there is your mix,,, brown sugar and lots of fresh garlic
get all the bear fat off the meat