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New thread-Bear Meat - Washington State
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<blockquote data-quote="sable tireur" data-source="post: 2944655" data-attributes="member: 27307"><p>Interesting.</p><p></p><p>The only bears I've hunted and eaten have been Fall Black Bears in the Upper Peninsula of Michigan. Three in total, all males and all over bait piles of pumpkins and apples. All killed with revolvers from tree stands.</p><p></p><p>I did the butchering myself and had the hides tanned hair on.</p><p></p><p>The meat has gone down in my book as being the very best tasting meat I've had the pleasure of tasting! Roasts, steaks and stew meat mostly. All of the meat was trimmed to eliminate the fat and silver skin connective tissue. The only 'aging' was hide off and cleaned then hanging for 3-4 days in the cooler before butchering.</p><p></p><p><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="sable tireur, post: 2944655, member: 27307"] Interesting. The only bears I've hunted and eaten have been Fall Black Bears in the Upper Peninsula of Michigan. Three in total, all males and all over bait piles of pumpkins and apples. All killed with revolvers from tree stands. I did the butchering myself and had the hides tanned hair on. The meat has gone down in my book as being the very best tasting meat I've had the pleasure of tasting! Roasts, steaks and stew meat mostly. All of the meat was trimmed to eliminate the fat and silver skin connective tissue. The only 'aging' was hide off and cleaned then hanging for 3-4 days in the cooler before butchering. :) [/QUOTE]
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