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Black Bear Meat

edited 2:20PM in EggHead Forum
Ok, One of the guys on the construction crew building our new house killed a black bear a couple of weeks ago. I fixed pulled pork for them last week and after eating that he has asked me to cook a 20-25lb bear ham this weekend. All he could tell me was that they produce a ton of grease. I have heard that its best to use lots of garlic when cooking them to help mask some of the gamey taste so i plan on cutting pockets and shoving in whole cloves of garlic in this thing and will probably use one of my cheaper barbeque rubs. Any better advise would be greatly appreciated. I'm cranking up the XL as i type to handle this thing. I am thinking it needs to cook to about what i would cook a BB or Brisket internal temp. I am concerned that i will have to reload the xl with lump if i put the platesetter between the fire box and fire ring to put a deep drip pan vs setter on top with a shallow pan as it may not be deep enough to catch all the fat drippings. any thoughts?[p]


  • ugavet,
    Can't help on the bear. I can suggest platesetter lges down between FB & FR. Should be able to get an 8.8 lb bag of lump in there. This much has burned in my XL for longer than 30 hours. [p]Good luck

  • ugavet,[p]Don't know about the taste or texture, but Mr Google found this site.

  • AZRPAZRP Posts: 10,116
    Hey Brad,
    I get a feeling that if he is expecting that bear to compare to the PP, he probably is going to be disappointed. Good luck with it, let us know how it comes out. Dressage horse spent the day at a clinic in Phoenix today for bone scans, more $. -RP

  • UGAVETUGAVET Posts: 577
    $$$$ Thank goodness for people like your wife to keep us starving vets fed. haha.
    I dont think he is expecting pp type result but that is the only way i knew how to cook it. low and slow. im afraid it wont be very good but fun to try anyway.
    hope the horse is ok. Lameness?

  • UGAVETUGAVET Posts: 577
    Richard Fl,
    good ole google, should have thought of that. thanks.

  • ugavet,
    Thanks for your is lameness...just swelling in the ankles...can't think of the joint right now...bone scan was good....may just be wind puffs....change of exercise and wraps after workout.
    I need to make sure someone has a nice Christmas. haha
    OH yeah...fetlocks...[p]Kim

  • GirlyEggGirlyEgg Posts: 622
    just curious, but won't a low and slow make it more gamey tasting?

  • ugavet,
    slightly off topic, but when I was a kid and one of the locals killed a bear, the ladies all shared some of the grease for using in pie crusts- keep a quart in a Mason jar in refer to try. I've eaten bear, but not cooked it. Black bear is actually pretty good- they are primarily vegetarian. Guys in Alaska hunt it for meat.
    Let us know how it turns out.

  • UGAVETUGAVET Posts: 577
    i have no idea. never cooked this stuff before. right now it looks like a bb on the outside and is retracting away from the bone.

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