Bear meat dry aging question

RRP

Just asking for another person...has any one dry aged a bear meat roast?  And if so for how long, how well it came out and any personal advice would be appreciated! 

JNDATHP

Bear meat can be tricky. For one, there is a lot of fat in bear meat - we used to work bear fat into our leather boots to make them water resistant. 

I would suggest the standard of soaking the roast in butter milk then drying completely and roasting it to about 110* and then searing it only because in my experience bear meat seems to be more “done” than beef at the same temperatures. 

RRP

JNDATHP said:

Bear meat can be tricky. For one, there is a lot of fat in bear meat - we used to work bear fat into our leather boots to make them water resistant. 

I would suggest the standard of soaking the roast in butter milk then drying completely and roasting it to about 110* and then searing it only because in my experience bear meat seems to be more “done” than beef at the same temperatures. 

Thank you!

Ozzie_Isaac

I have only had bear meat once, I enjoyed it, but I do recall it being "greasy".  I enjoyed the flavor though, it was cooked rare.

Gulfcoastguy

Poor Yogi!

SGH

Ozzie_Isaac said:

it was cooked rare.

I prefer most meat rare myself. However you are skating on very thin ice eating rare bear meat. Especially if it’s black bear. Not a good idea my friend. 

RRP

JNDATHP said:

Bear meat can be tricky. For one, there is a lot of fat in bear meat - we used to work bear fat into our leather boots to make them water resistant. 

I would suggest the standard of soaking the roast in butter milk then drying completely and roasting it to about 110* and then searing it only because in my experience bear meat seems to be more “done” than beef at the same temperatures. 

Ooops, I missed asking for clarification...did you ever try dry aging it? If so then for how long?

SGH

RRP said:

Just asking for another person...has any one dry aged a bear meat roast?  And if so for how long, how well it came out and any personal advice would be appreciated! 

I have never done just a “roast”. However my grandfather hung split carcass halves and quarters. He always hung them for 7 days at 33 degrees. He said they needed to be colder than venison which we have done for years between 34-40 degrees. He always said you want bear meat to “mellow” not magnify. I never question his logic as the meat always tasted very good. Akin to venison. Only sweeter. 

Not giving you advice here. Just sharing how my grandfather did black bear. And again, he was not doing roasts. Split carcasses and quarters. I share the story to answer the question about how the meat came out. It was very good. Best of luck my billionaire friend 👍

SGH

Ron for whatever reason he always stressed 33 degrees for black bear. He never deviated from that for whatever reason. I have never researched it to see if there is a reason for it or is it just what worked best for him.  

nolaegghead

I hear you can dry age at 33F, but it's a bear.

Ozzie_Isaac

SGH said:

Ozzie_Isaac said:

it was cooked rare.

I prefer most meat rare myself. However you are skating on very thin ice eating rare bear meat. Especially if it’s black bear. Not a good idea my friend. 

Yikes, just did a quick google search.  Well I didn't die (it as about 25 years ago), but thank you for the heads up.  I will not try it that way again, and yes it was black bear too.

alaskanassasin

I’m not sure dry aging would benefit the flavor but I could be wrong.

fishlessman

i wouldnt dry age it. sous vide it for several hours at 140 degrees minimum to kill any trichinosis, then sear. ive eaten nh bear med/rare many times but thats not advice i would hand out. the other option is to stew it for 5 to 6 hours til tender

CornfedMA

I’m with @alaskanassasin on this one. Hanging whole quarters or primals for a few weeks might help, but I don’t see dry aging a roast or smaller cut as providing an appreciable difference. 

Also, as stated above, black bears can carry trichinosis. Don’t undercook it. 

butt_juice

Agreed on skating on thin Ice. Bear often carries Trichinellosis. 

GrateEggspectations

Those who suffer poisoning just have to grin and bear it. 

nolaegghead

Poisoning by trichinosis has to be the worst.

Ozzie_Isaac

nolaegghead said:

Poisoning by trichinosis has to be the worst.

Actually, the wurst.

kl8ton

Best to make sure to harvest a vaccinated bear 

RRP

kl8ton said:

Best to make sure to harvest a vaccinated bear 

so a domesticated one from the circus or zoo is a safer one? Won't that tick off the owners? I'm confused.

poster

Lots of bear hunters in my area. Its got a texture similar to pork so lots of people here brine and smoke like a ham.or grind and make sausages

nolaegghead

kl8ton said:

Best to make sure to harvest a vaccinated bear 

I vaccinated our cats against fleas and it was the best imaginary thing I've ever done for them.

Legume

nolaegghead said:

kl8ton said:

Best to make sure to harvest a vaccinated bear 

I vaccinated our cats against fleas and it was the best imaginary thing I've ever done for them.

We just decided to go for herd immunity for fleas with our dog.

nolaegghead

Legume said:

nolaegghead said:

kl8ton said:

Best to make sure to harvest a vaccinated bear 

I vaccinated our cats against fleas and it was the best imaginary thing I've ever done for them.

We just decided to go for herd immunity for fleas with our dog.

Is your vet Dr Scott Atlas?  We're trying to rid the pack of cats from herd mentality.  (Bad kitties!)

Legume

Nah, we use Dr Facebook.

nolaegghead

Family.  Auntie Vacks is on Facebook and she's the worst.  (Sorry, "wurst")

nolaegghead

10,999

nolaegghead

...

Legume

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