Bear summer sausage question

Discussion in 'Sausage' started by lothar1974, Sep 5, 2016.

  1. lothar1974

    lothar1974 Smoke Blower

    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!!!
    Last edited: Sep 5, 2016
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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.
  3. lothar1974

    lothar1974 Smoke Blower

    That was my thought as well, but my brother "knows" best[​IMG]
  4. mowin

    mowin Master of the Pit

    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.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    IMO, you guys should treat Bears a little nicer!!![​IMG]

    pilch likes this.
  6. mowin

    mowin Master of the Pit

    I say thank you before each bite..:biggrin:
  7. gearjammer

    gearjammer Master of the Pit

    Can't wait to hear how it turns out.

    With pictures please.

  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
  9. lothar1974

    lothar1974 Smoke Blower

    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.  [​IMG]
  10. mattisjd

    mattisjd Newbie

    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!
  11. lothar1974

    lothar1974 Smoke Blower


    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.
    Last edited: Nov 11, 2016
  12. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Im in on this one, not sure where Im going to get Bear in the UK though!
  13. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Really Steve? I thought in the remote parts of the UK where u live they were still wild in the woods [​IMG]
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Last edited: Nov 10, 2016
  15. lothar1974

    lothar1974 Smoke Blower

    Unfortunately my brother said he doesn't have time to come over and make the summer sausage and will be sending it to a local butcher to make it.  So sorry guys and gals no bear summer sausage.  [​IMG]
  16. wrwoelfel

    wrwoelfel Fire Starter

    you always have time to make summer sausage and run the smoker.

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