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June 28, 2002, 09:18 AM | #1 |
Member
Join Date: April 1, 2002
Location: Peoples Demokratic Republik of Minnesota
Posts: 41
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Need help on processing a bear
I am planning on bear hunting this fall and need some info on how to process the bear meat. Do I use the same type on butchering techniques I use for processing venison? Or is bear meat "cut" differently?
Six |
June 28, 2002, 09:11 PM | #2 |
Senior Member
Join Date: July 25, 2001
Location: Colorado
Posts: 504
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Six,
You'll find that a bear doesn't produce nearly as much meat as it looks like it should. Once you get the skin off which you need to do real fast in warm teps or even cool temps due to the density of fat and fur on a bear. You'll find they look quite a bit like a hog I process them in much the same way as I cut up a hog. I take the quarters back straps and usually leave all the organ meat and ribs. Then butcher it just as you would any other critter. Tastes a lot like darker pork. The reason that I usually leave the ribs is that I find that usually they have several large caliber bullet holes through them.
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