Canning and Home preserving

[hispoptart]

My bear meat did not taste greasy but I removed as much of the fat as I could. I rendered the fat and used it for boot waterproofing.

So maybe it has to do with how it was processed. All the bear I have had was taken in to be processed and there was little to no fat on the meat.

 

[BullChick]

How does he get hurt from them?

At least one always flew off as he was removing jars.

 

[R2elk]

So maybe it has to do with how it was processed. All the bear I have had was taken in to be processed and there was little to no fat on the meat.

Unfortunately when you take meat to be processed, there is no guarantee that you will get back what you took in.

 

[hispoptart]

At least one always flew off as he was removing jars.

If the rings are on correctly that should not happen. Thanks though I will watch out for the possibility of that happening.

 

[hispoptart]

Unfortunately when you take meat to be processed, there is no guarantee that you will get back what you took in.

That can be very true, thankfully the people that own the place here are friends, so I'm pretty sure that hasn't happened to us.

 

[bobbi-j]

That could be, because bear is a very lean meat.

Seems like those who had it or know someone who has say it was greasy. That's strange as I have never had greasy bear before. I wonder if it has anything to do with what type of bear or where the bear came from?

Could be the type of bear or what it eats. Venison tastes different, depending on the deer’s diet. Our deer are all corn fed, and the meat is pretty mild. I’ve had venison that came from somewhere near the Black Hill that tasted quite strong and sagey.

Unfortunately when you take meat to be processed, there is no guarantee that you will get back what you took in.

Which is exactly why we process our own venison. Especially after our nephew worked at the local meat market one year during hunting season...

 

[microchick]

I'd like to try doing that...if we could ever nail a deer during hunting season. This year I saw 4 big fat does but I managed to bump them on the way to my stand and they bolted into thick timber with no chance of a clean shot.

We also have CWD here so deer have to be tested in our county but other than that, no reason why we couldn't process our own meat.

Our neighbors process their own meat so maybe if we get a deer this next hunting season, I'll ask them to help us butcher.

 

[BlueBaby]

My bear meat did not taste greasy but I removed as much of the fat as I could. I rendered the fat and used it for boot waterproofing.

That may be the key to having the non-greasy bear meat.

 

[R2elk]

That may be the key to having the non-greasy bear meat.

A contributing factor is that mine was a spring bear which definitely would have much less fat than a fall bear.

 

[perchie.girl]

How does he get hurt from them?

Because you have to tighten the lids after they come out of the canner before they cool. Those jars are at 200+ degrees.

deb