MtnBum
Lil-Rokslider
- Joined
- May 3, 2017
- Messages
- 112
Let’s see it guys! I know in some states and regions it’s still open so those of you still out grinding, good luck to you! Our crew put down 3 color phased bears this spring!
That thing looks like a toad, looks like you had a heck of a hunt bud!Already posted on mine, but here you go! Man I love spring bear.
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Thanks! Yeah I agree! I wasn't planning on keeping the hide after checking it in but the black mohawk is just too cool.Nice bear that's an awesome color scheme you got going there
Did you get it done with the recurve?! Thata boy!!
That mowhawk is sweet, a buddy of mine shot one a few years back that was all black with a 4in wide bright cinnamon mowhawk.Thanks! Yeah I agree! I wasn't planning on keeping the hide after checking it in but the black mohawk is just too cool.
Now that’s a hunt of a lifetime right there, way get it done with the bow, I’d have crap running down both legs..View attachment 103434
Last week in the Brooks Range Alaska
That mowhawk is sweet, a buddy of mine shot one a few years back that was all black with a 4in wide bright cinnamon mowhawk.
Yes. Longbow. Cari-bow 60" Slynx 52@ 28Did you get it done with the recurve?! Thata boy!!
Great bear!Just got back from a diy spot n stalk with the rifle up in northern Ontario. 12hr drive north to make a basecamp. Not a huge bear, but plenty big when packing out to the truck! Meat and hide are in the freezer now.
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I just go 4 whole legs, two back straps, two tenders, the neck, heart and then the little off cuts that u missed on the whole cuts. I'll take rib meat there is any to speak of. This bear had paper thin rib meat and little fat for rendering.Great bear!
What was that bear's square or length roughly? Love the meat picture because I kept thinking to myself, "is there something I am forgetting?" and it looked pretty much identical to that. So I don't think so!
Right on. That's what I took, too and my bear was pretty close to the same size. Always good to have bear meat in the freezer!I just go 4 whole legs, two back straps, two tenders, the neck, heart and then the little off cuts that u missed on the whole cuts. I'll take rib meat there is any to speak of. This bear had paper thin rib meat and little fat for rendering.
I'll throw a tape on the hide this weekend when I pull it out to clean and salt. If 8 had to guess, its prob 5ft nose to tail. I'll lay it flat and get a number though
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