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The Life cycle Of A Bear....
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<blockquote data-quote="LoneTraveler" data-source="post: 1603936" data-attributes="member: 77249"><p>Bear meat depends a lot on what the bear eating prior to kill, And circumstances just before kill. And age of bear.</p><p>In my job as a wildlife officer for over 15 years in bear country I learned some important things about bears.</p><p>If a bear fattens on Beech Nuts. When you render the fat you get what looks like cooking oil, Pretty amber colored oil, At room temperature.</p><p>If a bear fattens on White Oak Acorns. When you render the fat you will get a pretty white firm fat, Looks like pork lard, White in color at room temperature. </p><p>If a bear is shot that has been eating good food and not excited chances are the meat will be good. </p><p>If it is being run, fought and treed by dogs. The more you chew it the bigger it get in your mouth some times.</p><p>I like 2 knives to work on a bear. One knife to open the cuts on the hide. About like cutting sand paper the way it will dull a knife. Once inside the hide a good sharp knife to cut the hide loose from the fat.</p><p>When you skin a bear take your time and carefully cut the hide away from the fat. Leave the fat on the carcass, Like skinning a Beaver. I have seen bear hides with a lot of fat not freeze quick and the hair slip before it gets frozen.</p><p></p><p>I worked part time in a taxidermy shop before I became a wildlife officer so I had finish skinned many hides for Rugs and mounts to practice on.</p><p>When I cut the feet off, I saw or chop the leg bones about 4 inches above the foot. Gives a place to tie off the foot at eye level for easy skinning out the feet. Separate and skin each toe to the claw.</p><p>Take your time and do not cut holes in the hide. The taxidermy shop I worked in the owner figured 2 bullet holes in hide to repair. Knife cuts he charged to repair 25.00 a cut. </p><p>Just passing on some experience I learned the hard way.</p></blockquote><p></p>
[QUOTE="LoneTraveler, post: 1603936, member: 77249"] Bear meat depends a lot on what the bear eating prior to kill, And circumstances just before kill. And age of bear. In my job as a wildlife officer for over 15 years in bear country I learned some important things about bears. If a bear fattens on Beech Nuts. When you render the fat you get what looks like cooking oil, Pretty amber colored oil, At room temperature. If a bear fattens on White Oak Acorns. When you render the fat you will get a pretty white firm fat, Looks like pork lard, White in color at room temperature. If a bear is shot that has been eating good food and not excited chances are the meat will be good. If it is being run, fought and treed by dogs. The more you chew it the bigger it get in your mouth some times. I like 2 knives to work on a bear. One knife to open the cuts on the hide. About like cutting sand paper the way it will dull a knife. Once inside the hide a good sharp knife to cut the hide loose from the fat. When you skin a bear take your time and carefully cut the hide away from the fat. Leave the fat on the carcass, Like skinning a Beaver. I have seen bear hides with a lot of fat not freeze quick and the hair slip before it gets frozen. I worked part time in a taxidermy shop before I became a wildlife officer so I had finish skinned many hides for Rugs and mounts to practice on. When I cut the feet off, I saw or chop the leg bones about 4 inches above the foot. Gives a place to tie off the foot at eye level for easy skinning out the feet. Separate and skin each toe to the claw. Take your time and do not cut holes in the hide. The taxidermy shop I worked in the owner figured 2 bullet holes in hide to repair. Knife cuts he charged to repair 25.00 a cut. Just passing on some experience I learned the hard way. [/QUOTE]
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