ddd-shooter
Senior Member
Doe livers are much better in the mountains IMO
Welcome Guest!
Double trouble on the mountain.
- Thread starter chrislibby88
- Start date
Gbr5pb
Senior Member
Congratulations! To be young again! Haha
chrislibby88
Senior Member
I believe you. I don’t think they could get much worse than a buck in rut. I’ve had ag/corn fed liver. It’s much milder. I’m not a huge liver fan in general, but I try to eat a little here and there cause it’s good for you, especially on high exertion hunts like this. I can eat hearts all day though.
Whit90
Senior Member
Sweet! Congrats!
gacowboy
GONetwork Member
Nice ! You are making some good memories
Heck yeah ! Way to get it done , congrats ! That bear had been eating good
chrislibby88
Senior Member
They’ve got acorns-a-plenty this year. I’m stoked to get more bear fat. My first attempt at rendering it a few years ago wound up tasting like over cooked meat. I didn’t trim little muscle scraps off, and kept it on heat for a long time trying to crisp the cracklins. Gonna trim every piece of red off when I get home and see if can get a milder tasting oil.
HardlyHangin
Senior Member
I havent tried bear fat, but I made some pemmican once using beef fat and actually ran it through my grinder first into small bits, then baked it in a pan in the oven. It seperated into a beautiful layer of oil on top with cracklins down below
chrislibby88
Senior Member
Yea I got it cold, ran it through the grinder then loaded up two large stock pots and got it simmering.
ddd-shooter
Senior Member
We still eat a buck liver, but we do brine or marinate it first. It’s definitely stronger so we don’t eat it all at once.
Huge fan of hearts as well.
Slice that fat thin and don’t overheat the pan.
Timberbeast
Senior Member
I hear ya! You’ve had a heck of a fall. Stone cold killer for sure. Enjoy your post. Thanks for sharing.
trad bow
wooden stick slinging driveler
Congratulations on the double up!!
Buckman18
Senior Member
Chris,
That bear fat is what ruined your liver. Whenever I cook bear meat, unlike beef or pork, i strive to get rid of the fat. Thats just me, YMMV.
Good luck today, looking forward to getting more pics from you!
That bear fat is what ruined your liver. Whenever I cook bear meat, unlike beef or pork, i strive to get rid of the fat. Thats just me, YMMV.
Good luck today, looking forward to getting more pics from you!
chrislibby88
Senior Member
I dunno. That liver smelled stronger than a fat dude out the sauna before I cooked it. Soaked it in dale’s and minced garlic for about 20 minutes while the oil rendered hoping it would tame it slightly.
I like the fat. I leave it on the ribs, but cook them within a month or so before it has a chance to go rancid in the freezer. I also vac seal everything, so that helps I’m sure. I trim the fat off anything that may go a while in the freezer though. Seems like I’ve cooked shoulders and roasts with a tiny bit of fat on them after 6-8 months and nothing was off about them. I’m sure I will have a bad experience eventually.
Lol at yall arguing over why the liver tasted funky. You know why it was nasty? Because it was liver! 
chrislibby88
Senior Member
You right. I never ate liver growing up, so I don’t have an acquired taste for it. I eat it for health, not for pleasure. It is more desirable after you’ve burned 5000 calories though.Lol at yall arguing over why the liver tasted funky. You know why it was nasty? Because it was liver!
HardlyHangin
Senior Member
Its a superfood for sure.
Fun unsolicited fact- polar bear liver has enough vitamin A in it to overdose and kill you or make you super sick.
chrislibby88
Senior Member
Wild. Didn’t know that.
ddavis1120
Senior Member
Congratulations on an awesome hunt.
