I while back I posted a picture of a bear I harvested. At the time I was still waiting for my new smoker and stated that once it arrived I would post step by step pictures of smoking the different cuts. We smoked racks of ribs using two methods. We made meatloaf with ground back strap mixed with venison breakfast sausage. We did a long slow smoke with one of the hams. We documented all the cooks from making the rubs and injections and marinades, the cooks, the finished products on plates with other foods.
Let me cut to the chase. Bears are only good for making bear skin rugs. Can you make the meat taste good, sorta. Because of parasites you have to cook to a very high internal temperature which would ruin even the best piece of beef. Basically bear tastes like bland buffalo. But you have to figure out ways to have decent flavors while at the same time over cooking it. Just not worth the trouble. Because it is not worth duplicating our cooks I will just show a couple of sample images
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Let me cut to the chase. Bears are only good for making bear skin rugs. Can you make the meat taste good, sorta. Because of parasites you have to cook to a very high internal temperature which would ruin even the best piece of beef. Basically bear tastes like bland buffalo. But you have to figure out ways to have decent flavors while at the same time over cooking it. Just not worth the trouble. Because it is not worth duplicating our cooks I will just show a couple of sample images