Field Prepa­ra­tion of BEAR MEAT

Modern Pioneer - - Somoked -

Bears are typ­i­cally killed in the warmer months of the year, so proper meat care is es­sen­tial. Bear meat can be­came ran­cid more quickly than un­gu­late meat, so it’s im­por­tant to keep the flesh cool and process it quickly. Leav­ing a bear overnight af­ter it’s been shot in the evening is of­ten the first mis­take. Hunters are some­times leery about track­ing a bear in the dark, so they opt to go af­ter it in the morn­ing. If the tem­per­a­ture is in the 40s or lower, this will prob­a­bly be OK, but if it’s higher, chances are you’ll lose some—if not all—of the meat. Safety should be your first con­cern, but your sec­ond should be the meat. If you’ve made a good shot and you re­cover the bear in the evening, skin and quar­ter it promptly. Get it in the freezer or on ice as quickly as pos­si­ble. You’ll be re­warded with great-tast­ing meat.

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