Cooked my bear steaks on the grill with just some normal seasonings. It is all in how you process from field to table makes huge difference….Better than ribeye steak😊😊
Once the bear is down. Get it field dressed asap… Get it cooled as fast as possible. Wash out body cavity if possible to remove blood etc…stuff body cavity with ice if you can’t get to a place to cool it. Remember the hide retains a lot of heat as well. I skin mine as soon I can. 1/4 then put in freezer. My bear then is finished processed with in few days.I stress very much get it cooled.
@@LynnRouleau ok so kinda like dear meet cooling is key..I don't have a huge freezer to cure it will a cooler full of ice with the drain plug open be sufficient?Would u say 24 hrs or longer?
Don't discount bear fat. Try this.... cut bear ribs same as pork baby back and spare ribs leaving as much meat as possible on the bone. Use a dry rub for beef ribs then smoke until tender. I smoked mine for 2 hours then wrapped in foil add a little liquid and finished on indirect heat (200°f) for 5 hours. Glaze with your favorite sauce for beef.
Please dont watch this video on an empty stomach!!! omg it looks awesome
That sounded outstanding! I can't wait to try that recipe!
Cooked my bear steaks on the grill with just some normal seasonings. It is all in how you process from field to table makes huge difference….Better than ribeye steak😊😊
I'm new so excuse my ignorance but any processing tips you can share?
Once the bear is down. Get it field dressed asap… Get it cooled as fast as possible. Wash out body cavity if possible to remove blood etc…stuff body cavity with ice if you can’t get to a place to cool it. Remember the hide retains a lot of heat as well. I skin mine as soon I can. 1/4 then put in freezer. My bear then is finished processed with in few days.I stress very much get it cooled.
@@LynnRouleau ok so kinda like dear meet cooling is key..I don't have a huge freezer to cure it will a cooler full of ice with the drain plug open be sufficient?Would u say 24 hrs or longer?
Yes anything to get it cooled.
Once it’s cooled get it processed into what you to choose.😊
Don't discount bear fat. Try this.... cut bear ribs same as pork baby back and spare ribs leaving as much meat as possible on the bone. Use a dry rub for beef ribs then smoke until tender.
I smoked mine for 2 hours then wrapped in foil add a little liquid and finished on indirect heat (200°f) for 5 hours. Glaze with your favorite sauce for beef.
And dont forget the round worms. Bear meat is full of parasites.
How do you know the meat doesn’t have Trichinella?
how do you know if the pork you get doesn’t have trichinosis? or the fish you eat have salmonella?
I didn't know we can eat bear
And we judge people for eating dogs. Tf. Tomato tomato
Gained ten lbs. THIS WEEK, boy, you are fine as wine. Yummyumm, big man.
Bear meat is full of worms.
How many have you butchered to check?
That’s why they say to cook it to 160
@@Staybackorgetclapped Ok Kool. I get it. Your eating cooked worms.
@@mg8718 it doesn’t matter what you eat bro, there’s always going to be microscopic worms or bugs in your food. Just got to go with the flow.
@@Staybackorgetclapped Just leave the fukin bears alone and get a life.
Please dont eat bear meat regularly! Most of them contains worms or tapeworms!!
Nobody eats a bear's intestines where tapeworms dwell. Any animal or fish can have "worms" so that is why you cook things 🤦
mostly every piece of meat u eat has microscopic parasites, that’s why they say cook it like pork, 160F internal.
Right to bear arms