Butchering black bear

[jjohnsonElknewbie]

If I'm fortunate to harvest a black bear this September, the guide typically packs to locker immediately. What do ya'll recommend as far as roasts, steaks, sausage, etc..., for black bear meat? I've also read a lot recently about making absolutely certain to keep the fat.

Thank you in advance!

 

[rclouse79]

I butchered my own. I highly recommend keeping the entire front shoulder together for a roast. It is one of the best things I have eaten. I have tried to reproduce the recipe with deer and antelope and it isn’t close to as good. I keep everything else together in big muscle groups for roasts. I usually cook bear low and slow all day after browning to make sure I don’t have to worry about triconosis. Good choice to render the fat!

 

[Soj51hopeful]

It’s all good. The steaks can be chewier than what your used to in cuts of venison. I make a few steaks, all the roasts I can then grind the rest into hamburger and sausage.

 

[Jskaanland]

Since it's a little greasy, we do our bear grind with chorizo seasoning and use it as a pork sausage substitute.

 

[jjohnsonElknewbie]

Thank you for all the replies so far. Are the backstraps and tenderloins on a black bear worth keeping separate, or do you normally just throw them in the grind?

 

[adamkolesar]

Treat those back straps and tenderloins as you would any other game meat. I wish I had kept the fat for rendering! Trim your cuts though, the fat can spoil in the freezer.
Keep those shanks (forearms/legs) as well. My wife's favorite preparation of anything I've made is bear osso bucco.

 

[PablitoPescador]

Bear breakfast sausage is one of my favorites! Burgers are great too. I haven't had to add fat to it, it's great without anything extra. Another go-to is cutting some of the roasts into strips for stir fry. Bone-in shanks are also excellent

 

[jjohnsonElknewbie]

Treat those back straps and tenderloins as you would any other game meat. I wish I had kept the fat for rendering! Trim your cuts though, the fat can spoil in the freezer.
Keep those shanks (forearms/legs) as well. My wife's favorite preparation of anything I've made is bear osso bucco.

Thank you for confirming the loins/tenderloins, and I wholeheartedly agree on the shanks. Whitetail shanks are incredible smoked @ 225 until they're falling off the bone. Super tender and the meat separates nicely from the tendons.

 

[jjohnsonElknewbie]

So if I'm putting an order into the locker, I will focus on the following, and ironically enough this is almost exactly how I butcher my whitetails:

Keep:
-Rump and sirloin roasts from the hinds
-All 4 shanks
-Backstraps/tenderloins
-Front shoulders for "butt" roast
-Trimmed fat for rendering

Grind:
-Rib, flank, brisket, etc...

Hopefully the locker is willing to just hold the meat in a cooler until the hunt is over and I can take home and butcher myself. However, if they don't offer this service, at least I'll have a game plan.

Thank you for all the replies!

 

[JoeDirt]

Im really wanting to try a cured and smoked bear ham for Christmas.

I did a 40# pork ham a few years back

Fingers crossed I have a good tag in my pocket just too much snow right now.

 

[Elkslayer67]

Shoulders into hams. You won’t be disappointed.

 

[jjohnsonElknewbie]

I've smoked whole whitetail hindquarter/hams from small does, and they turn out wonderful.

 

[Cheechako]

I like to chunk up the blackstrap into small sections and freeze it. When I want to make stir fry or imitate Mongolian grill, I use a sharp knife and shave really thin slices off the frozen roast and put them straight in the pan with my veggies etc. The flavor and texture of the meat is awesome.

 

[dreamlanddeal]

So if I'm putting an order into the locker, I will focus on the following, and ironically enough this is almost exactly how I butcher my whitetails:

Keep:
-Rump and sirloin roasts from the hinds
-All 4 shanks
-Backstraps/tenderloins
-Front shoulders for "butt" roast
-Trimmed fat for rendering

Grind:
-Rib, flank, brisket, etc...

Hopefully the locker is willing to just hold the meat in a cooler until the hunt is over and I can take home and butcher myself. However, if they don't offer this service, at least I'll have a game plan.

Thank you for all the replies!

When you put your order in, did they give you a price? I'm going on my first black bear hunt in eastern washington later this year

 

[Windigo]

I ground the shoulders, cured and smoked the hindquarters into hams, and made schnitzel with the back straps. It did not last long.

 

[jjohnsonElknewbie]

When you put your order in, did they give you a price? I'm going on my first black bear hunt in eastern washington later this year

My hunt isn't until September, but if I'm fortunate to take a bear I will update with the price charged.

 

[jjohnsonElknewbie]

I ground the shoulders, cured and smoked the hindquarters into hams, and made schnitzel with the back straps. It did not last long.

That all sounds delicious to me.

 

[suda0402]

I butchered my own. I highly recommend keeping the entire front shoulder together for a roast. It is one of the best things I have eaten. I have tried to reproduce the recipe with deer and antelope and it isn’t close to as good. I keep everything else together in big muscle groups for roasts. I usually cook bear low and slow all day after browning to make sure I don’t have to worry about triconosis. Good choice to render the fat!

Do you mind sharing your recipe. I just shot my first black bear on Sunday and also butcher my animals

 

[jjohnsonElknewbie]

Do you mind sharing your recipe. I just shot my first black bear on Sunday and also butcher my animals

Congrats man!

 

[Geewhiz]

4 words.

sum mer saus age