Pulled Bear Meat - The HuntingPA.com Outdoor Community
 4Likes
Reply
 
LinkBack Thread Tools
post #1 of 12 (permalink) Old 05-05-2017, 08:59 AM Thread Starter
The Man
 
Join Date: Dec 2002
Location: Pittsburgh / DuBois
Posts: 6,101
Back To Top
Pulled Bear Meat

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.

Thanks!
jkhunter is offline  
Sponsored Links
Advertisement
 
post #2 of 12 (permalink) Old 05-05-2017, 03:17 PM
Frequent Contributor
 
Join Date: Dec 2002
Location: Newport
Posts: 561
Back To Top
Have only ever done stews with the non-ground or meatloaf with ground bear so very interested to hear how it turns out.
Newport-Bill is offline  
post #3 of 12 (permalink) Old 05-05-2017, 03:40 PM
Regular Member
 
Join Date: Nov 2016
Location: Pennsyltucky
Posts: 1,529
Back To Top
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!
elk yinzer is online now  
Sponsored Links
Advertisement
 
post #4 of 12 (permalink) Old 05-06-2017, 11:10 PM Thread Starter
The Man
 
Join Date: Dec 2002
Location: Pittsburgh / DuBois
Posts: 6,101
Back To Top
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.

and the ham
jkhunter is offline  
post #5 of 12 (permalink) Old 05-07-2017, 05:12 AM
Administrator
 
DIYASUB's Avatar
 
Join Date: Jan 2006
Location: NORTHERN NEW YORK STATE
Posts: 27,558
Back To Top
Bear meat has a reputation for carrying Trichinosis. Is there anything in particular that you do to safeguard against it?

.
MAGA 2020
DIYASUB is online now  
post #6 of 12 (permalink) Old 05-07-2017, 10:06 AM Thread Starter
The Man
 
Join Date: Dec 2002
Location: Pittsburgh / DuBois
Posts: 6,101
Back To Top
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.
DIYASUB likes this.
jkhunter is offline  
post #7 of 12 (permalink) Old 05-07-2017, 10:12 AM Thread Starter
The Man
 
Join Date: Dec 2002
Location: Pittsburgh / DuBois
Posts: 6,101
Back To Top
Actually just looked it up and it is 140f for 1 minute to kill trichinosis

fyi, Freezing also kills trichinosis
DIYASUB likes this.

Last edited by jkhunter; 05-07-2017 at 10:20 AM.
jkhunter is offline  
post #8 of 12 (permalink) Old 05-07-2017, 05:13 PM
Administrator
 
DIYASUB's Avatar
 
Join Date: Jan 2006
Location: NORTHERN NEW YORK STATE
Posts: 27,558
Back To Top
Alright, thanks for the info!

.
MAGA 2020
DIYASUB is online now  
post #9 of 12 (permalink) Old 05-12-2017, 12:25 PM
Regular Member
 
Join Date: Nov 2016
Location: Pennsyltucky
Posts: 1,529
Back To Top
Quote:
Originally Posted by jkhunter View Post
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.

[Edit: I'll just defer to someone who knows what they are talking about. Hank is a great resource for wild game and of course he has info on this: http://honest-food.net/on-trichinosis-in-wild-game/]
jkhunter likes this.

Last edited by elk yinzer; 05-12-2017 at 12:31 PM.
elk yinzer is online now  
post #10 of 12 (permalink) Old 07-04-2017, 09:33 PM Thread Starter
The Man
 
Join Date: Dec 2002
Location: Pittsburgh / DuBois
Posts: 6,101
Back To Top
Finally got around to doing it. I will say it doesn't pull as well as a pork shoulder so you have to get in there with your hands and rip it apart. It does taste pretty darn good though.

Marcus99 likes this.
jkhunter is offline  
Reply

Quick Reply
Message:
Options

Register Now



In order to be able to post messages on the The HuntingPA.com Outdoor Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.

User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.

Password:


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:
OR

Log-in










Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

 
For the best viewing experience please update your browser to Google Chrome