Luke, do you do custom work? I am hoping to have some bear meat soon and venison in november ?fatluke wrote:I really hope your not kidding me.........Out4trout wrote:Both. Perhaps even grind/stuff/smoke supplies
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........
Wild Game: Preperation and Cuts?
Wild Game: Preperation and Cuts?
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SeaMonster
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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.MLR wrote:Luke, do you do custom work? I am hoping to have some bear meat soon and venison in november ?fatluke wrote:I really hope your not kidding me.........Out4trout wrote:Both. Perhaps even grind/stuff/smoke supplies
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........
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.
MEAT - Grind it, stuff it, smoke it.
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.cprince wrote:Bear specifically interests me.
@ Out4trout
What does this brining process entail?
Craig
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.
Well then, you are wasting great meat.MontrealSeaMonster wrote:The only way to make bear edible (I've found) is to make peprettes out of it....
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
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
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slop
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Can't wait man!fatluke wrote: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.MLR wrote:Luke, do you do custom work? I am hoping to have some bear meat soon and venison in november ?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........
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.
If Winnipeg gets a hockey team, Toronto will want one too.....
recipes-for Smokers
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 someone should suggest a wild game recipe section
I will be searching for the goose jerky- I think Doug posted one last year
Re: recipes-for Smokers
Maybe the mods would give us a sticky here for wild game recipes?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
Yes I have a good jerky recipe that I created, plus a whole bunch of others that I would be happy to post.
Doug
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Yannick Loranger
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