Can anyone age and weigh this one?

[Rodonne1]

I haven’t taken my first bear yet but considering taking one this year. I’ve had this one on camera a good bit the past few weeks. Any guess on age and weight?

 

[northgeorgiasportsman]

125-130, somewhere in there. But you should probably consider not shooting him over bait.

 

[Rodonne1]

125-130, somewhere in there. But you should probably consider not shooting him over bait.

Yep, no baiting for me once bow opener rolls in. This wouldn’t be until rifle season though.

 

[Christian hughey]

I haven’t taken my first bear yet but considering taking one this year. I’ve had this one on camera a good bit the past few weeks. Any guess on age and weight?
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150

 

[ddd-shooter]

Yep, big ears, long legs, small head, long neck. Young bear-probably 3 year old. I'd call him 120 as well.
Legal and tasty.

 

[Rabun]

Big enough I’d say.

 

[Rabun]

Be curious if he hangs around w/o bait. Doubtful me thinks

 

[Rodonne1]

Yep, big ears, long legs, small head, long neck. Young bear-probably 3 year old. I'd call him 120 as well.
Legal and tasty.

Just curious, have you ever tried smoking one of the hind quarters, I was looking at a recipe that showed soaking in a brine then smoking it, that’s what really sparked my interest in possibly shooting one this year. Whether this one or another we see a fair amount of them throughout the year on our club.

 

[Rodonne1]

Yep, big ears, long legs, small head, long neck. Young bear-probably 3 year old. I'd call him 120 as well.
Legal and tasty.

Also, do you have any other methods you recommend for bear meat?

 

[ddd-shooter]

I love bearbque. It's really a mix of beef and pork texture so to me it really hits with a good bbq. I do a lot of bbq
Bear sausage is universally liked by everyone I feed it to.
Country fried in a pan is delicious as well.
It's really up to your tastes. It needs trimmed immediately after the kill, but after that, treat it like any wild game, but cook it thoroughly to avoid trichinosis. Most bears will carry trich.

 

[Joe Brandon]

Just curious, have you ever tried smoking one of the hind quarters, I was looking at a recipe that showed soaking in a brine then smoking it, that’s what really sparked my interest in possibly shooting one this year. Whether this one or another we see a fair amount of them throughout the year on our club.

Hey man it’s great on the egg just don’t burn it and cook it slow. If you want I’ll send you the recipe. Also love making sausage with the bear ground. Get all the fat off it ASAP.

 

[Rodonne1]

Hey man it’s great on the egg just don’t burn it and cook it slow. If you want I’ll send you the recipe. Also love making sausage with the bear ground. Get all the fat off it ASAP.

I’d love your recipe, if you don’t mind sending it.

Do you trim all the fat off of everything, even if you’re cooking it right away?

Also, do you collect all the fat to render down?

 

[Rodonne1]

I love bearbque. It's really a mix of beef and pork texture so to me it really hits with a good bbq. I do a lot of bbq
Bear sausage is universally liked by everyone I feed it to.
Country fried in a pan is delicious as well.
It's really up to your tastes. It needs trimmed immediately after the kill, but after that, treat it like any wild game, but cook it thoroughly to avoid trichinosis. Most bears will carry trich.

I read that you need at least an internal temp of 160 degrees to kill trichinosis off, Is that what you go by?

 

[Joe Brandon]

I’d love your recipe, if you don’t mind sending it.

Do you trim all the fat off of everything, even if you’re cooking it right away?

Also, do you collect all the fat to render down?

Oh yeah. Of the two I shot one I took to McClures in Blairsville and one I did at home. The one I did it home was horrible because I didnt trim as much fat as I could right away I let it sit on ice a few days like I would a deer. Big mistake!!!!!

 

[tree cutter 08]

Cover with your favorite rub.. Smoke at 250 degrees for 3 hours. Double wrap and pour a little apple juice in pan. Cook till 210 and should fall apart. A regular size 125 lb bear can be cooked in one batch on a large egg. Bust apart and vacuum seal and freeze. Warm in a pan of hot water for meals that taste like it's fresh off the egg.

 

[menhadenman]

How about these two? Been seeing the bigger one more often. Pics from NC.