Field Preparation of BEAR MEAT
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.