The biggest thing is getting the hide off of it, and getting it cooled down.
Most people that claim the meat tastes bad. is because people leave the hide on it too long with 3" thick fat and it taints the meat.
Does this also cause a real greasy flavor/texture? I’ve only tried one bear (a Minnesota bear) and it was not good. Not sure if that’s from diet, poor handling of meat etc
Will bears eat the gut pile of another bear?
Do you guys make burger out of it? If so how do you like it?
What is the cost of these test and how to I find my states lab?The number one thing people mess up with bear meat is not sending a sample to get tested for trichinosis. Cooking black bear to 160/165 really limits your recipes. We had a trichinosis negative fall bear last year and it was some of the best wild game that I’ve ever had. Bear steaks medium rare are a whole different ball game if you get lucky enough to get one, what’s the harm in waiting a week or two for results back from your state biology lab.