Slow cooker recipe Bear backstrap

[TheObserver]

Last bit of Bear meat I got from last year are some Loins, anybody got a good recipe for them in slow cooker they care to share?

[MRP]

First thing I thought of was pork pull style, I've done moose, beef, chicken but not bear or deer..... yet?
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[HarryToolips]

Because it's bear, do you check the internal Temps and ensure it's North of 165 when you're done slow cooking it?

[savage10]

Bbq pulled bear sandwiches

[jan.wi97]

Bbq pulled bear sandwiches

x2 I made a couple of b ar hams as “pulled pork” and it was fantastic!

[TheObserver]

First thing I thought of was pork pull style, I've done moose, beef, chicken but not bear or deer..... yet?
,

Try it buddy, I heard its really good!

[TheObserver]

Because it's bear, do you check the internal Temps and ensure it's North of 165 when you're done slow cooking it?

I would yeah, if your slow cookers got a high setting and its in there for hours should be no problem though

[Livewire322]

Because it's bear, do you check the internal Temps and ensure it's North of 165 when you're done slow cooking it?

I’ve eaten a lot of slow cooked bear (using the high setting) and have never checked the internal temps. There’s been no signs of I’ll effect from doing so for me or my family.

[Livewire322]

Last bit of Bear meat I got from last year are some Loins, anybody got a good recipe for them in slow cooker they care to share?

I think a big batch of pulled bear would be a safe bet - it could go on sandos, tacos, nachos, poutine, etc…
Barring that, have you tried corning any bear meat yet? It’s a bit more involved than simply slow cooking, but it ends in the slow cooker, so I’d say it counts. I love corned bear hash or a Reuben sandwich.

this brine recipe gives a general idea for what corned bear takes to make: https://www.thealaskalife.com/blogs/...ack-bear-roast

[Imdone]

I've done this and it's kick ass good !
But we did one more step, and cool smoked it for a few hours with apple smoker chips.

Then cooked it, incredibly tasty.
Almost like Pastrami, or Corned Beef, but B Bear.

We also have done this for Moose and Elk.

We also use an old Stone Pickling Keg and stir once a day, be sure to submerge the entire roast into the brine.