How much fat do you leave on your bear when grinding?

[gtriple]

Just got done grinding my first black bear. The first couple of burgers it made were awesome. I left a good bit of fat on the meat just because I wanted this to be fattier than my elk or deer meat, but I may have left too much on it.

How much fat do you normally trim off or leave on your ground bear?

 

[InkedElkSlayer]

I’ve cut bear just like deer/elk/antelope/etc. I remove all of the outer fat layer so that the burger bucket is red meat.

In my opinion… marbled fat like a ribeye is one thing, adiapose fat is another.

 

[ddd-shooter]

We trim most all fat off of bear meat asap. I say all, but we don’t get crazy picky with it. Freezes better long term this way, less chance to go rancid.
Then we render the fat. Burger meat will inevitably have some fat, but none is left intentionally.

 

[North Idaho Stickbow]

I just killed a fatty boar, and the butcher I used suggested I leave on quite a bit in the grind, to where he was only using 5% beef fat, so I’ll check back in and let you know how it goes. I’ve never done this before.

 

[go4thegusto]

NONE, too greasy. First time I did a bear we made some jerky and that stuff coated your mouth. Now we trim 100% of fat off even for sausage. Better off adding pork.

 

[gtriple]

I just killed a fatty boar, and the butcher I used suggested I leave on quite a bit in the grind, to where he was only using 5% beef fat, so I’ll check back in and let you know how it goes. I’ve never done this before.

If I had to estimate the percentage, it'd be about 10%. Going to thaw some out tonight to make burgers.

 

[chasewild]

Trim it, render it, or freeze it and use it in other things.

 

[tracker12]

I leave no bear fat on my bear meat. But I do save it and render it.

 

[Cady Creek]

None is the correct answer imo. Bear meat can be the best thing you've ever eaten, or the worst thing you've ever eaten. Proceed with caution.

 

[brancher147]

I trim all bear fat and grind with pork butt

 

[Poser]

I trim the exterior fat and render it. The marbling stays.

The real question is, are burgers cooked to 155 degrees and held at that temp for 5 minutes actually any good? I've never made bear burgers for that reason.

 

[NRA4LIFE]

Trim off near 100% here. I don't add anything to ground bear. Now, this may sound strange to some, but I render the fat for bear lard. It makes the tastiest biscuits you can ever eat.

 

[KenLee]

Just say no to bear fat. Think possum.

 

[The Guide]

I trim the exterior fat and render it. The marbling stays.

The real question is, are burgers cooked to 155 degrees and held at that temp for 5 minutes actually any good? I've never made bear burgers for that reason.

If you are worried about pasteurization to prevent trichinosis I would say your best bet would be to sous vide your burgers to temperature, hold for desired time, and then char the outside on a grill or hot pan.

Jay

 

[Poser]

If you are worried about pasteurization to prevent trichinosis I would say your best bet would be to sous vide your burgers to temperature, hold for desired time, and then char the outside on a grill or hot pan.

Jay

I tend to just use ground bear for Bolognese. With Bolognese, you can bring the meat safely up to trichinosis killing temp and it doesn't taste "overcooked"

 

[justin davis]

I’ve only killed 2 bear. But I did them like I do elk and deer.

We did render down the fat from bear and used the oil for cooking and my wife was making skin products with it.

 

[saskhunter]

I trim the fat off a bear like any other animal.

I don't go crazy about about it, there's always a little bit left, whether it's deer, elk, bear, moose or antelope. Never had any issues.

 

[ScreamingPotato]

We did render down the fat from bear and used the oil for cooking and my wife was making skin products with it.

How'd that rendered fat turn out for cooking? You'd do it again?

 

[justin davis]

How'd that rendered fat turn out for cooking? You'd do it again?

It is awesome. Definitely do it again. I don’t make pastry’s but it supposedly is highly regarded for baking and things.

A lot of health benefits with it. Skin and hair etc

Here is an article of benefits of bear fat

The Best Ways to Use Bear Fat

Bear fat will make your pastries taste better and your leather gloves waterproof—and much more. Here's how to use it

www.outdoorlife.com

 

[ScreamingPotato]

Good deal, thanks for the info!