chrislibby88
Senior Member
Original thread maxed out, so I’m launching a new one.
Are you guys canning your meat and fat and saving special cuts whole?
I still say bear b que is one of the finest game meals available to the outdoorsman.I have never canned meat, but I want to, maybe next season.
I do render fat if I shoot a fat one. I got close to two gallons off my fat December boar. The small sow I shot in Sept didn’t have enough fat for me to bother with.
I’ve been doing large roasts, both bone in and boneless, shoulders stay whole bone-in and get smoked and bbq’d, shanks whole bone-in but I trim the excess bone off so they will fit in a crock pot easier, you can do a whole neck roast or debone it into stew meat, I saw the ribs off and section them up—fatty bear ribs are amazing, the hams usually get separated into boneless roasts and some are then cut into stew- you can always freeze boneless roasts whole and thaw and cut them into stew meat later if needed. I’ve heard to trim all the fat off before freezing, since it can spoil in the freezer in a year or less but we left the fat on the ribs and it tasted amazing after 5 months frozen. We pretty much slow cook everything on the bear but the tenderloins and backstrap, those get cut into medallions and fried in bear fat. I do wanna try and smoke a whole backstrap to 160 and see how it is.
I would have agreed with you, until I cooked bear ribs.I still say bear b que is one of the finest game meals available to the outdoorsman.
Never have myself, but I'd still categorize ribs in the bbq family, lolI would have agreed with you, until I cooked bear ribs.
One thing about the Slik Sling as opposed to the Kifaru Gun Bearer is that it is infinitely easier to navigate brush with the Gun Bearer as the gun is in front of you and not hanging above your head catching on every limb you try to get under.I ordered the Slik Sling last night apparently. Budweiser made me do it. It gets rave reviews and many like it better than the Gunbearer and others. Less than 40 bucks too. Check out on YouTube how simple it is to operate with your pack on.
@splatek I just saw your Bear-B-Q and it looks amazing! 20 hrs?!! I am no expert smoker, so walk me through those 20 hrs and tell me how it did not dry out. I assume you have an electric or gas smoker?
We used to go to marathon regularly. Love the keys and fresh seafood.Yalls food sounds amazing. The (new) wife and i are honeymooning in the keys and theres no mountains but yall are my favorite group of internet friends - we did a charter fishing trip yesterday and kept 2 yellow jacks, then got a restaurant to cook them for us - best seafood hands down ive ever had. Got half of it blackened, half cuban style