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The ducks weren't cooperating much for me, finding a few dead ones on the water that got left behind by others kind of left a sour taste in my mouth, so I took my buddy up on his offer to go bear hunt and managed to bag my first one. Probably get back into the ducks late season when there are fewer people out there. For now I can try and find some time to get back on the water for some late season trout fishing before the season closes and the ice comes in.
Congratulation, lots of hair and underfur there. Is it time to fire up the smoker?
Remember, it's a good idea to treat bear meat just like pork. Like pigs, bears will eat trash, which leads to trichinosis. Cook bear meat to at least 155 degrees F. If you smoke the meat, that will do the job. The chef in my is interested in what smoked bear meat tastes like.....
BTW, nice black bear!
Will definitely keep that in mind, I'll be breaking into the steaks pretty soon here. Don't have a smoker and don't know anyone that has one or I'd definitely try that. Just something else to add to the list for the future. I had the meat cutter put both hind quarters into breakfast and sweet italian sausage and it is quite tasty.Quote:
Originally Posted by AllenOK
The sausage sounds tasty!