doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Close encounters

I'd like to learn how to properly skin and process a bear. I don't know exactly what to do with a bear. Seems like a very different end goal (making tallow, rugs, etc.) YouTube and go for it, I guess.

That is exactly what I did, worked out well too.

A smaller bear can also be quite dangerous.
About a month ago in the Ozarks, an older gentleman was working on his tractor alongside the road. A young black bear weighing about 70 lbs attacked and badly injured him.
Luckily the man's son arrived on scene, and got the bear off him. The bear was killed by wildlife officers.
There are conflicting reports as to why the bear attacked, from an unprovoked one in the news, to some that the man had actually been feeding the bear.

This is how you process bear...

Nice cutlery, looks old!...Geo

I was under the impression that the bear grease was the real prize. Is that true? That does look tasty. Does it freeze okay with all that fat in it? The meat looks so very different than venison. I cut every spec of fat off venison. Do you hang/age a bear? I like to age deer or elk at least a week.

I have had nothing but good experiences with the bear meats. I understand others have not. But Marinaded and grilled steaks, smoked ribs, stews, chilis have all been excellent. Even straight ground burgers have been a HUGE success at cookouts, or lunches for my work guys. I did not do well with a home cured proscuitto- but that was not the bear's fault. But the above, photographed, cured and smoked ham was UNREAL. Should I get a bear this year I will do "ALL" of it like that.
The truth is I have never taken a bear, my father has about 1/2 a dozen Virginia bears in the last decade and thus I have had a steady supply of meat.

RE: the lard. #1 thing on my radar, should my kids or I get a bear is to render the lard. Menonite and Amish families I have known have unamiously stated it is the source of the best pie crust that can be made.
The ham vaccum sealed and froze without noticeable change. FWIW -it was much closer to corned beef than ham.
Given the typical temps during the season in VA, I do not specifically age bear ( nor does Dad) or deer. I get the hide off ASAP- (same day) and then work with-in the conditions to get it in the fridge. "Fridge aging" mostly to fit my schedule more than to achieve an age time. Agree 100% on removing all fat from the deer as well as all tendon and silver skin.
I would be removing exterior and large fat from the bear for rendering, but I would not disect anything to remove marbling or even small-moderate fat pockets. Perhaps it matters that these are always acorn and hickory fed moutain bears? (I am sure they get into other things... )

somewhere in my vast assortment of books - scattered here and there - there is a cookbook, compiled by an alaskan highway patrol officer, entitled "high brush rabbit and gunny sack geese". it is a rambling combination of stories, interspersed with recipes that relate to the particular story - quite interesting reading. in it, there is a recipe for "corned bear" - mark's comment has reminded me of that. i recall him saying that corning bear meat was the best possible use for the meat - that few people would even know that it was not high-quality corned beef.

the recipe begins; first get your bear....sort of reminds me of will geer in the movie "jeremiah johnson" - pilgrim, can you skin grizz? well skin this 'un and i'll go get another'n.