Smoked bear meat: unique and flavorful game meat

If you're a fan of game meat, you may have heard about the unique and flavorful taste of smoked bear meat. While there are some misconceptions about the palatability of bear meat, with proper care and the right recipe, it can become a favorite dish to enjoy with friends and family. In this article, we'll explore the process of smoking bear meat, share some delicious recipes, and provide some tips on how to handle and cook this unique game meat.

Proper Care for High-Quality Bear Meat

To ensure that you enjoy high-quality bear meat, it's essential to have a plan in place for cooling and processing the carcass as quickly as possible. Due to the insulation provided by a bear's fat layers and thick hide, bear meat can spoil more quickly than other large game meats. To preserve the flavor and quality, it's crucial to cool the carcass immediately using blocks of ice in coolers or refrigerated coolers. Getting the meat to a meat processor as soon as possible is also recommended. Freezing or canning the meat quickly will further protect its flavor.

The quickest way to cool the meat is to field dress the bear right away. If you don't have access to a cooler or are hunting in warm temperatures, consider removing the hide and quartering the bear. This will help cool the meat more efficiently and prevent spoilage.

Tip: For more detailed instructions on how to quarter a bear and get your harvest out of the woods, check out our bear hunting guide.

Delicious Recipes for Smoked Bear Meat

Now that you have properly handled and cooled your bear meat, it's time to start cooking! Here are a few mouth-watering recipes to try:

Easy BBQ Pulled Bear

Ingredients:

• A hind quarter cut of bear meat (a large steak, roast, or shoulder)
• Your favorite game seasonings
• 1/4 cup maple syrup
• 1 – 1 ½ cups of BBQ sauce
• 2-3 onions
• 2-3 cloves of garlic
• Optional: vinegar

Instructions:

1. Place a hind quarter cut of bear meat in a crockpot. You can use a large steak, roast, or shoulder. Season the meat with your favorite game seasonings, such as Bucks. Add approximately 1/4 cup of maple syrup, 1 – 1 ½ cups of your favorite BBQ sauce (such as Dinosaur BBQ), 2-3 quartered onions, and 2-3 chopped cloves of garlic. Cook for 6-8 hours.
2. Remove the meat from the crockpot, drain, and dispose of the cooking liquid. Shred or cut the meat into small pieces and place it back into the crockpot. Mix the meat to taste with more BBQ sauce, a dash of maple syrup, and, if desired, some vinegar. Turn the crockpot back on for 30 – 60 minutes to thoroughly reheat the meat before serving.
3. Enjoy your delicious BBQ pulled bear!

Bonus Recipe: Another tasty option is to use ground bear meat to make bear tacos. Simply season the ground meat with your favorite taco mix or create your own homemade blend.

Bear Ribs

Ingredients:

• Bear ribs
• Favorite barbecue sauce
• Water

Instructions:

1. Clean and trim the bear ribs. Place them in a covered baking dish or cover a deep pan with foil.
2. Add your favorite barbecue sauce and enough water to make 1/2” in the bottom of the dish or pan.
3. Cook at 325 degrees Fahrenheit for a couple of hours until the ribs are tender.
4. Remove the ribs from the dish or pan and drain the liquid. Cover all sides of the ribs with BBQ sauce and return them to the oven for about a half-hour or until the sauce thickens slightly.
5. Alternatively, you can use your favorite recipe for ribs and the classic 3/2/1 method for smoking them. Adjust the cooking time to 3/3/1 to allow the ribs to be braised with moisture for a bit longer.

Corned Bear

Ingredients:

• 1 gallon of water
• 8 ounces of salt
• 3 tsp sodium nitrate (cure #1, prague powder, or instacure)
• 1 cup brown sugar
• 1 tsp garlic powder
• 5 tbl pickling spices

Instructions:

1. Heat the water with garlic and pickling spices. Add salt and sugar, stir, and let it cool.
2. Use a non-reactive container, such as a glass or enamel pot, or a two-gallon food-grade pail. Put a plate and weight on top to keep the meat submerged. Leave it for about 10 days to cure (less if using smaller roasts).
3. Cook the cured bear meat as you would a corned brisket or make a boiled dinner.
4. Advanced tip: Use 5 ounces of salt and 1 ¼-1 ½ cups of brown sugar instead. Rub the meat with additional spices and smoke it for a delicious pastrami.

Note: When cooking bear meat, it's important to ensure that it reaches the proper internal temperature. Like pork, the recommended cooking time and temperature for bear meat is 375 degrees Fahrenheit for 20-25 minutes per pound. The internal temperature should reach 160 degrees for at least 3 minutes before consumption. Cook the meat until there is no trace of pink meat or fluid, paying close attention to areas around the joints and close to the bone.

about Smoked Bear Meat

Q: What is the best cut of bear meat?

A: The best cut of bear meat depends on personal preference and the specific recipe you plan to prepare. Hind quarter cuts, large steaks, roasts, and shoulders are popular choices for smoking and cooking bear meat. These cuts offer a good balance of tenderness and flavor.

Q: How do you eat canned bear meat?

A: Canned bear meat can be used in various dishes, including stews, soups, and sandwiches. Since the meat is already cooked and canned, it can be added directly to your desired recipe without the need for additional cooking. However, make sure to follow the instructions on the can and consider adding the canned bear meat towards the end of the cooking process to prevent overcooking.

Smoked bear meat is a unique and delicious option for game meat enthusiasts. By following proper handling and cooking techniques, you can enjoy the rich flavors and tender texture of this exceptional game meat. Try out the recipes provided and explore different ways to incorporate smoked bear meat into your culinary repertoire. Happy cooking!

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