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Bear summer sausage question

post #1 of 14
Thread Starter 

Howdy all, my brothers kid got a bear a couple days ago. They want to make summer sausage. My brother wants to use beef vs pork with the bear meat.  Wondering if there's enough fat just using beef and bear?  Any suggestions?   Thanks all!!!

post #2 of 14

L1974, IMHO I would remove ALL bear fat from the meat, it is nasty stuff. I would add pork/pork fat so you are getting a 75-80% meat to fat ratio.

post #3 of 14
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

L1974, IMHO I would remove ALL bear fat from the meat, it is nasty stuff. I would add pork/pork fat so you are getting a 75-80% meat to fat ratio.

 

 

That was my thought as well, but my brother "knows" best:icon_rolleyes:

post #4 of 14
I've never made bear SS before, but i HAVE made bear sausage often. I try for a 75/25 bear/pork mix. We did try once using some beef fat with the sausage mix, but it didn't have the flavor we like.
post #5 of 14

IMO, you guys should treat Bears a little nicer!!!:icon_rolleyes:

 

 

Bear

post #6 of 14
Quote:
Originally Posted by Bearcarver View Post

IMO, you guys should treat Bears a little nicer!!!icon_rolleyes.gif


Bear

I say thank you before each bite..biggrin.gif
post #7 of 14

Can't wait to hear how it turns out.

With pictures please.

 

  Ed

post #8 of 14
My uncle is an avid bear hunter and makes it every year. He tried beef once and it wasn't great. He does a 75/35 bear to pork ratio. As mentioned remove the bear fat.
post #9 of 14
Thread Starter 

Yeah I haven't ever heard too much in favor or beef fat over pork fat.  Will be a while before we do the bear summer sausage, guessing November or later.  Will post though!   Will be doing regular summer sausage soon, as well as snack sticks.  With post that as well.  Thanks all.  :sausage:

post #10 of 14
Did you try this yet? I shot a huge bear in Maine this year, and I'm gonna make some summer sausage this weekend. I know with bear, they say to make sure you bring the IT to 160. Almost all bear have trichinosis. I never take my summer sausage to 160. So I was just curious what you did and how it turned out. I think I'm gonna have a hard time getting it to 160 without fatting out. You definitely want to remove all of the bear fat you can, it's nasty!
post #11 of 14
Thread Starter 

mattisjd,

 

No we haven't done the sausage yet.  My brothers been too busy.  The plan is the week after Thanksgiving or the week after that.  Will post pics and etc when are making it.


Edited by Lothar1974 - 11/11/16 at 1:21pm
post #12 of 14
Im in on this one, not sure where Im going to get Bear in the UK though!
post #13 of 14

Really Steve? I thought in the remote parts of the UK where u live they were still wild in the woods :biggrin:

post #14 of 14

I haven't had any Bear Meat for a few years, but one of my Buddies shot a 535 pounder about 80 miles from my Den (House):

This was a Nice Big Bear!!!

Link:

http://www.smokingmeatforums.com/t/100895/bear-meat-for-the-bear-could-be-offensive-pictures-to-anti-hunters

 

 

Bear

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