I was going try dong some pulled bear meat on the smoker this weekend. I have made bear ham in the past that turned out excellent, but this will be my first attempt at pulling it. I am going to use a Carolina mustard base sauce and rub. Has anyone ever tried this? If so any tips would be appreciated.
No advice, but let us know how you fare, please...I am still on the fence about buying a bear tag, with archery now overlapping my rutcation I'll have a pretty decent shot at one. Have had a few experiences with bear meat, none particularly impressive and one downright gross so I'm reluctant to shoot a hundred pounds of meat or so I'm not sure I'll like. This sounds pretty good though!
Well I ended up doing a pork shoulder because I didn't have time to thaw the bear. I will do it soon though and report back. As far as bear meat I have made burger, ham, & snack stix and have loved it all. Bear meat is really good IMO. Also, I rendered the bear fat and have to say it makes great biscuits and has many other uses.
i would recommend you buy that tag and go get yourself a bear, render the fat and look up some recipes. You wont be disappointed.
Here is a fatty i did last year that was made from bear ground stuffed with sausage.
Yes, I us a meat thermometer and make sure the temp gets up to at least 165f, but depending on what I'm making, if I'm pulling it I will take it to 209f. FDA only requires 145F for 12 minutes to kill Trichinosis, but I like it a little hotter just to be safe.
Actually just looked it up and it is 140f for 1 minute to kill trichinosis
fyi, Freezing also kills trichinosis
There are some freeze-resistant strains of Trichinosis, so that is not sound advice [mostly correct though, see link below]. I believe the strains that most commonly effect domestic pork require temps below what most home freezers are capable of as well.
Your bear ham looks amazing. I think I will buy a tag. Where I hunt there shouldn't be any garbage eaters around.