butchering a bear
We also made snack stix and other sausage items. All of them turned out good.
However, if it sits in the freezer for long it can go rancid pretty badly due to the type of fat. From the same bear described above, I later ate some and it was terrible.
Trichinosis is a problem with bear meat. Actually, it is no longer really much of an issue with pork since commercial hogs are no longer fed garbage. Almost all cases of trichinosis in the U.S. are caused by bear meat, not pork. Therefore, you shouldn't eat bear rare. Cook it to 160 F or higher to be sure. On a side note, freezing pork for over 20 days is well documented to kill the parasites. But for some reason the CDC does not recommend this same procedure for wild game.
Cut your bear meat into bite size pieces , get a package of vegetable soup starter. next place all into a slow cooker ( you can add more vegi`s ,corn etc... ) add enough water so it`s about half an inch or so from the top. Let cook all day on low. Season to taste and enjoy. Now I`m hungry.
Good luck hunters
Retrieve and field dress ASAP unless temps in the low 20's will take a bear pelt and meat south in no time. Don't blame the taxi, or processor if the hair falls out, or the sausage tastes like crap, bear meat needs special care.
Find someone with a walk-in cooler to hang your bear for the first 24-72 hours to store your bear, and take it there ASAP. This is better than any ice blocks, or anything you can do on your own. Good air circulation cools down the hide and carcass and protects you from the obvious pitfalls with Black Bears in WI. Most registration stations charge little or nothing, $2.00-$5.00 a day and this will go a long way to preserving your pelt, and cooling the meat to a temperature suitable for butchering. The Heavy fat cuts much better when it is chilled to the right temperature so butchering yourself is easy. Most Taxi's will skin for best measurements and quarter for a small fee, money well spent.
Finally if you have blown your wad before the hunt I might suggest that you wait another year, the difference between a poor hunt and disappointing mount is waiting for enough $$ to do it right. Skimp and you will be disappointed. Take it from one who knows.
Good luck LIEBE
I heard from everyone that's got one. butcher them up that night.
If I could do it all over again, I would take the bear in to have it processed. It took me forever to completely butcher that whole bear by myself. Theres a butcher shop in Stevens Point that I had some of the meat smoked at, that has a brochure that they charge $55 (last years prices). I would definitely go that route the next time.
As far as cutting them up I have cut up plenty of whitetails and would say bear are not the same as a whitetail.However if you have cut up whitetails before and take your time you should have no problem cutting one up.Just begin by boning it out.May not be professional but you can take some pride in doing it yourself.
We made mine into steaks, roasts,hamburger,and jerky. I never had a bear brat that I liked.Most of our meat is done in a slow cooker.As far as the sweetness of the meat that is up to your taste buds,but I can tell you it isn't like having a hand full of jelly beans.
Good luck on your hunt LIEBE