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Bear Meat Sausage |
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bkleinsmid 
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Joined: 02 November 2012 Location: Penn Valley, CA Status: Offline Points: 45 |
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 Topic: Bear Meat SausagePosted: 03 July 2013 at 12:07 |
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Morn'n All........ My work load got me for the last two months but that is soon to end.....not work, just that amount of it.
A hunting buddy is bringing me about 10 lb's of bear meat today. he wants me to make sausage with it. I have done all kinds with venison and wild boar but never bear. Does anyone have a recipe that they are willing to share? Thanks for your help, Brad |
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Brad
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 03 July 2013 at 12:10 |
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Hi, Brad -
I don't have one, but will look. A good source might be www.baitshopboyz.com - I've got a huge recipe collection built up there for fish and wild game. If you join there, send me a PM here or an email, and let me know, as the accounts have to be activated manually. One thing is for sure: use the proper amount of a known cure and be sure to bring that stuff up to temperature (165 degrees)!
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Karl
Chef's Apprentice 
Joined: 23 January 2012 Location: Juneau Status: Offline Points: 251 |
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Posted: 05 July 2013 at 10:44 |
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http://sarahisinalaska.blogspot.com/2012/07/bear-sausage-first-attempt.html
The local smokerie will make bear summer sausage. Although they will not share all of their recipe the basics seem to be to trim absolutely all the fat off the bear then grind with an equal amount of country pork ribs (or Boston butt) and a LOT of spices. Even though it is thoroughly smoked I do not totally trust bear meat so I have always cooked it. It is not bad but the only word that I have to describe the flavor is STRONG but that was made from a fall bear when there is no requirement to even harvest the meat at all. |
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 06 July 2013 at 02:23 |
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Here's one I found Karl.....seems pretty basic.
4-lb bear meat, trimmed of all fat, fine grind 1-lb pork fat, fine grind 2 1/2-tsp salt 2-tsp black pepper 1-tsp celery seed 1/2-tsp dried thyme leaves 1/2-tsp dried savory 1/2-cup dry red wine Combine all ingredients; mix well and stuff into hog casings. Age 2 days before cooking as you would pork sausage |
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Go ahead...play with your food!
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Effigy
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Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Posted: 06 July 2013 at 02:52 |
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Hoser... you are going to cause domestic friction in my house this summer.....I am soooo going to get my outdoor wood-fired kitchen.
Any suggestions on how to get my sports mad builder husband on board amicably?
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bkleinsmid
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Joined: 02 November 2012 Location: Penn Valley, CA Status: Offline Points: 45 |
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Posted: 10 July 2013 at 13:38 |
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[QUOTE=TasunkaWitko]
Hi, Brad -
I don't have one, but will look. A good source might be www.baitshopboyz.com - I've got a huge recipe collection built up there for fish and wild game. If you join there, send me a PM here or an email, and let me know, as the accounts have to be activated manually. I did join "baitshopboyz" but haven't looked there yet. A hunting buddy of mine told me that he uses any good venison sausage recipe but adds pork shoulder until it is a 50/50 mix. His thought is that the bear meat is a bit strong. I "think" I will do a country sausage and an Italian sausage (because the buddy that gave me the meat asked for those) and I'm thinking of a med hot kielbasa in the smoker. The final planning for this will be tomorrow night over beer and brats and then grinding and mixing Friday........stuffing and smoking on Sat.......tasting on Sunday. Photos and recipes posted on Monday.... Brad |
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Brad
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 10 July 2013 at 14:01 |
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good luck! looking forward to results!
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 11 July 2013 at 03:22 |
Perhaps if you told him how much fun he and his mates could have sitting around the pit, discussing sports and downing a few cold beers? Better yet...a television outside so they could watch the games and smoke meat at the same time? In any case, best of luck to you Effigy...hope you get your outside pit.
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Go ahead...play with your food!
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Karl
Chef's Apprentice
Joined: 23 January 2012 Location: Juneau Status: Offline Points: 251 |
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Posted: 11 July 2013 at 13:58 |
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I appreciate the recipe but even though I have a bear license in my wallet I would first actually need to get outside and go hunting before I even have a chance of bagging a bear or three.
 http://www.adfg.alaska.gov/index.cfm?adfg=hunting.main |
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Effigy wrote: