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New thread-Bear Meat - Washington State
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<blockquote data-quote="Alibiiv" data-source="post: 3092839" data-attributes="member: 69192"><p>We black bear hunt over bait in the northern parts of Maine. So... for the most part the bear meat that we get has been fed an extremely fat diet of sweets of any kind, like donuts and cakes for at least a month before we shoot them. Of the past seven or eight bear that we have taken there only was one that was inedible. That bear stunk to high heavens for some reason. The outfitter stated that he has seen this in several bears over his many years of guiding bear hunters. My personal experience with bear meat has been that of making the entire bear meat ground into hamburger; everything. I am afraid of not cooking the meat thoroughly and getting trichinosis. I make regular hamburger, sweet Italian sausage and breakfast sausage patties out of it. I make a meatloaf or meatballs or a chili using a combination of the sweet Italian sausage and the regular hamburg. Also will make a meat sauce for spaghetti with it. What I was told by my meat processor was that all of the silver skin and bear fat has to be removed before it is processed, otherwise the meat will not be tasty at all.</p></blockquote><p></p>
[QUOTE="Alibiiv, post: 3092839, member: 69192"] We black bear hunt over bait in the northern parts of Maine. So... for the most part the bear meat that we get has been fed an extremely fat diet of sweets of any kind, like donuts and cakes for at least a month before we shoot them. Of the past seven or eight bear that we have taken there only was one that was inedible. That bear stunk to high heavens for some reason. The outfitter stated that he has seen this in several bears over his many years of guiding bear hunters. My personal experience with bear meat has been that of making the entire bear meat ground into hamburger; everything. I am afraid of not cooking the meat thoroughly and getting trichinosis. I make regular hamburger, sweet Italian sausage and breakfast sausage patties out of it. I make a meatloaf or meatballs or a chili using a combination of the sweet Italian sausage and the regular hamburg. Also will make a meat sauce for spaghetti with it. What I was told by my meat processor was that all of the silver skin and bear fat has to be removed before it is processed, otherwise the meat will not be tasty at all. [/QUOTE]
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