Fish-Hawk.Net

fatluke wrote:

Out4trout wrote:Both. Perhaps even grind/stuff/smoke supplies

I really hope your not kidding me.........

I have been ordering all my stuff online as no one carries certain supplies I need.... or at least I haven't found anyone........ so I buy in bulk........i.e. 3000 feet of pepperette casings............ gentlemen.......start your grinders........

Luke, do you do custom work? I am hoping to have some bear meat soon and venison in november ?

MLR wrote: Luke, do you do custom work? I am hoping to have some bear meat soon and venison in november ?

I have only had bear burgers... not the greatest tasting meat I have ever had.

How do you cook it? What cuts? Are there cuts you don't touch... what are the best cuts?

Craig

A friend of mine brines, then slices it. Says it's quite good. I hunted bear in a group last year, my first time, but we were not successful filling a tag.

What the heck does this have to do with Sail Baron? This thread is waaay off topic now...

Hijack moved to it's own thread!

Tell me about how you guys all prepare you fav game...

Bear specifically interests me.

@ Out4trout
What does this brining process entail?

Craig

The only way to make bear edible (I've found) is to make peprettes out of it....

MLR wrote:

fatluke wrote:

Out4trout wrote:Both. Perhaps even grind/stuff/smoke supplies

I really hope your not kidding me.........

I have been ordering all my stuff online as no one carries certain supplies I need.... or at least I haven't found anyone........ so I buy in bulk........i.e. 3000 feet of pepperette casings............ gentlemen.......start your grinders........

Luke, do you do custom work? I am hoping to have some bear meat soon and venison in november ?

Sort of MLR. I do it for people I hunt with. There are too many regulations for me to jump into this right now and charge money for. The cost for me to make is around 3:00/lb, and when you add in the man hours it takes me with personal equiptment (5lb stuffer, home made grinder, bradley smoker), it is just not worth it for me, or for my "customers".. If I had a 25lb or larger stuffer, and a smoker that could handle more than 15lbs at a time, it would be worth it.

I have yet to do bear meat, but my buddy has a pile from last year that I will be experimenting with.

Stay tuned, I will do a large report of the grinding, stuffing, and smoking I have completed recently.

cprince wrote:Bear specifically interests me.
@ Out4trout
What does this brining process entail?
Craig

2nd hand info, he told me that he brines it in salt water for several weeks, then smokes it. After smoking, he shaves / freezes it for sandwich meat.
Apparently the brining process adds moisture. He told me if it isn't sliced, it can be a bit salty. If we get one this year I'll know the details.

MontrealSeaMonster wrote:The only way to make bear edible (I've found) is to make peprettes out of it....

Well then, you are wasting great meat.

The only way I would make pepperettes out of any big game harvested, especially bear, would maybe if I did not take care of it quick enough once shot and cleaned-out.

I'm not saying that your pepperettes are no good, just the way I would do it.

As for recipes, I'd have to look them up, but usually cook them in the slow-cooker, after the meat's been marinated.

Bear meat is delicious. All of it.

If you have poor-tasting bear meat, 90% for sure it was the hunter's fault for failing to gut the animal quickly and cool the carcass quickly. If the bear was a garbage dump bear, there is nothing the hunter can do to make that meat into prime meals.

OK those are my strongly held opinions. Or if you wish, free advice worth what you paid for it.

Bear loin is FABULOUS, try it BBQ, fondued, stir-fried, anything.

Bear roast is delectable, do it with a bit of broth (for example Campbell's Beef Broth in the one-litre "tetra-pack" container)

Bear jerky is magnificent, use a standard beef jerky cure.

Ground bear is absolutely delicious, in any recipe where you would use ground beef.

But if you shoot a bear and don't want the meat, please let me know ASAP!!!

Doug

fatluke wrote:

MLR wrote:

fatluke wrote: I really hope your not kidding me.........

I have been ordering all my stuff online as no one carries certain supplies I need.... or at least I haven't found anyone........ so I buy in bulk........i.e. 3000 feet of pepperette casings............ gentlemen.......start your grinders........

Luke, do you do custom work? I am hoping to have some bear meat soon and venison in november ?

Sort of MLR. I do it for people I hunt with. There are too many regulations for me to jump into this right now and charge money for. The cost for me to make is around 3:00/lb, and when you add in the man hours it takes me with personal equiptment (5lb stuffer, home made grinder, bradley smoker), it is just not worth it for me, or for my "customers".. If I had a 25lb or larger stuffer, and a smoker that could handle more than 15lbs at a time, it would be worth it.

I have yet to do bear meat, but my buddy has a pile from last year that I will be experimenting with.

Stay tuned, I will do a large report of the grinding, stuffing, and smoking I have completed recently.

Can't wait man!

If I want to know about smoking fish will this post get hijacked to the fishing section?


Just sayin'.........

DropShot'r wrote:If I want to know about smoking fish will this post get hijacked to the fishing section?


Just sayin'.........

What would you like to know?

Doug

I need smoking recipes as well-searched the net- did OK with whitefish and trout- but had better. That batch was my first try with a new smoker
Maybe someone should suggest a wild game recipe section
I will be searching for the goose jerky- I think Doug posted one last year

ralphie wrote:I need smoking recipes as well-searched the net- did OK with whitefish and trout- but had better. That batch was my first try with a new smoker
Maybe someone should suggest a wild game recipe section
I will be searching for the goose jerky- I think Doug posted one last year

Maybe the mods would give us a sticky here for wild game recipes?

Yes I have a good jerky recipe that I created, plus a whole bunch of others that I would be happy to post.

Doug

mmmmmm.....bear. There is nothing better than a young field and berry fed black bear fillet mignon topped with fried onions. I'd be in a treestand now if I was still up north.

Yannick