Any Home Bakers Here?

[jnicholes]

I will try to eat the bear. See if I like it. I do know they need to be cooked to a specific internal temp.

 

[cheepteach]

I will try to eat the bear. See if I like it. I do know they need to be cooked to a specific internal temp.

my dad belonged to a gun club, and they had an annual Sportsman's Dinner" a smogasboard of critters. The bear was a little greasy, if I remember. Someone even cooked raccoon!

 

[R2elk]

Well, I have experience in tanning after the skunk incident. I could try!

Don't waste a good bearskin by trying. Have it done professionally.

 

[jnicholes]

Don't waste a good bearskin by trying. Have it done professionally.

Thanks for the advice! I’ll see if I can get it done professionally.

 

[Aria]

I will try to eat the bear. See if I like it. I do know they need to be cooked to a specific internal temp.

Jared, A gal friend of mine (not deceased) did get a bear...had a rug made and they did eat the meat. They ate most of their wild game. She was an excellent cook. Aria

 

[pennyJo1960]

Are those your wrapped hot dogs?

I've been on a mission to use up stuff I have on hand so tonight we're having hamburger gravy over mashed potatoes with a veg on the side.

I'm going to hate to see our grocery bill when it comes time to restock.

Yes we do that time to time less bread as I do pizza dough rolled real thin

I will try to eat the bear. See if I like it. I do know they need to be cooked to a specific internal temp.

Had bear chilie Yummers was not as greasy cooked drained then added to the chilie

 

[rjohns39]

I will try to eat the bear. See if I like it. I do know they need to be cooked to a specific internal temp.

Jared, the risk with bear is trichinosis. Rule is cook to an internal temp of 175 but that includes carry over. So I will generally cook mine to 155 to 165 internal temp and then cover with foil and let it rest. Bear is a bit greasy, but very good and very similar to bison. The last one I ate was killed with a .44Mag (Clint Eastwood's weapon of choice). It curled up in the deer blind with my friend who was sleeping, when he woke, he panicked. He was a black bear that dressed out at about 500 pounds.

 

[jnicholes]

Jared, the risk with bear is trichinosis. Rule is cook to an internal temp of 175 but that includes carry over. So I will generally cook mine to 155 to 165 internal temp and then cover with foil and let it rest. Bear is a bit greasy, but very good and very similar to bison. The last one I ate was killed with a .44Mag (Clint Eastwood's weapon of choice). It curled up in the deer blind with my friend who was sleeping, when he woke, he panicked. He was a black bear that dressed out at about 500 pounds.

Thanks. I appreciate it.

 

[pennyJo1960]

Jared, the risk with bear is trichinosis. Rule is cook to an internal temp of 175 but that includes carry over. So I will generally cook mine to 155 to 165 internal temp and then cover with foil and let it rest. Bear is a bit greasy, but very good and very similar to bison. The last one I ate was killed with a .44Mag (Clint Eastwood's weapon of choice). It curled up in the deer blind with my friend who was sleeping, when he woke, he panicked. He was a black bear that dressed out at about 500 pounds.

Oh when to have a camera with

 

[R2elk]

Bear is a bit greasy

I did not notice my bear being greasy but I cut it up myself and removed every bit of fat that I could. The ground meat was great because I ground it with pork fat.