Whit90
Senior Member
I don't generally check the temp. It's one of the few meats that I'll cook past pink.
Is it not dry and chewy? I guess I’m somewhat hesitant to kill a bear if I’ve got to cook it all well done.
I don't generally check the temp. It's one of the few meats that I'll cook past pink.
Well, it was about a 200# skinny male, chased half a day by dogs, shot out of a tree, and skull dragged a mile thru the woods. His diet would have consisted of gallberries, palmetto, and probably roadkills, along with whatever filth was in the bait barrel he got into the night before we turned the dogs on him.
Maybe he just wasn't the best specimen, but he's the only one I ever ate from, and all I have to judge from.
After this conversation, I guess I would give it another try cooked by one of you bear cooking gurus.
Is it not dry and chewy? I guess I’m somewhat hesitant to kill a bear if I’ve got to cook it all well done.
You don't have to turn it into jerky to get it done. I think I read once that freezing bear meat for 30 days or something like that will kill the trichinosis. Maybe that's why I don't bother checking temps.
I've not eaten bear that's been dogged, I know Hillbilly has and he can speak on that. But I've often wondered if a bear that's been run by hounds and had its adrenaline and lactic acid built up would taste differently. And as you say, if it wasn't taken care of promptly, it will begin to turn quickly. Personally, I think most people that have had bad experiences with bear meat (or wild game in general) the fault lies with how the animal was handled after the kill. Driving it all around the county to show it off is a sure recipe for spoiled meat.
Think grilled pork chops. Same scenario-backstrap steaks cooked past pink. A little brining would probably be good, too.Lol I hear ya. I have seen you mention that your really like it multiple times, so I assume that you are able to get it up to temp and it’s still moist and tender.
Absolutely. A bear that has been dogged hard and fought all day is not as good as one you sneak up and shoot. But they're still usually pretty durn good.I've not eaten bear that's been dogged, I know Hillbilly has and he can speak on that. But I've often wondered if a bear that's been run by hounds and had its adrenaline and lactic acid built up would taste differently. And as you say, if it wasn't taken care of promptly, it will begin to turn quickly. Personally, I think most people that have had bad experiences with bear meat (or wild game in general) the fault lies with how the animal was handled after the kill. Driving it all around the county to show it off is a sure recipe for spoiled meat.
Sausage, crock pot, smoked like a butt and pulled for bbq, canned or ground. My favourite is to cut into bite size chunks and season with salt and pepper. Fry up taters, onions and peppers on the Blackstone and when it's almost done turn the heat up and toss on those bear bites and sear till pink is nearly gone. I could eat that meal every day.
Sous vide then sear on the black stone. my woman and her mom couldn’t get enough of it. Thanks to @Buckman18 for sharing, but now these ladies are dogging me to get some bear!
They told me BHA stands for bear hunters anonymous for those of us that long to kill one but suck at it... funny girls ? but serious on the sous vide. Awesome on deer and hog as well.
I have yet to venture in the the sous vide world, but I have heard great things.
Do it. You won’t be disappointed. literally the sous vide Plus black stone griddle, life changer.
More like a restaurant flattop. I love mine.I am totally down with the sous vide, but isn't the black stone just a glorified cast iron skillet?