Rendering bear fat...
Roast the bones for stock...
Add some veggies, and I decided to use some apples, peaches, pears, cherry wine, and port wine as well...
Bones and stuff after the stock is drained...
Brown some bear meat, add stock, turnips, carrots, onions, mushrooms, and a bit of dill along with some cornstarch to thicken and you get bear stew!
Reason obeys itself; and ignorance submits to whatever is dictated to it.
I also got 5 pounds of unrendered fat, about 7 pints of rendered, and 8 quarts of stock. Then the head, claws, and pelt are getting shipped off on Monday to make a nice rug.
Reason obeys itself; and ignorance submits to whatever is dictated to it.
I read somewhere that a bear's heart contains such a high level of vitamin A that it could be toxic if too much is eaten. I believe that A and D are the two fat soluble vitamins that will accumulate in your system if you ingest too much.
I read somewhere that a bear's heart contains such a high level of vitamin A that it could be toxic if too much is eaten.
Liver. And I think it is only supposed be that way with polar bears. Regardless, I made pate out of that liver when I shot him. There wasn't much left to identify.
Reason obeys itself; and ignorance submits to whatever is dictated to it.
Liver. And I think it is only supposed be that way with polar bears. Regardless, I made pate out of that liver when I shot him. There wasn't much left to identify.
It is polar bears because they eat seals and get the high Vit A from their livers.
Ok. I got it figured out. Bear meat has a similar texture and look of beef and a flavor kind of like chicken gizzards. I put a tenderloin on the grill today, let it rest and cut into it. A beautiful rare/medium rare! I sighed, wrapped it in foil to keep it from drying out, and put it in the oven for about 10 minutes. Pulled it out and let it rest for a few more minutes. Checked the temp-- 170 degrees but still juicy.
Excellent!
Reason obeys itself; and ignorance submits to whatever is dictated to it.
It doesn't have to be burnt, but you have to hit at least 160 degrees... just did some looking, actually it is 137 degrees to kill any potential trichinosis larvae. Bear are carriers. I will go about 145 in the future-- I have decent thermometers at the house.
Yea, but look at the breakdown I have on the meat. That really only applies to 6 pounds of steak. Most everything else is going to be soup, stew, chili, sausage, coney sauce (heart) and otherwise undergo low, slow cooking/simmering. Shanks need to be stewed or braised to break down the connective tissue. Same with the shoulders. I am going to cure at least one of the hams and make it like a ham. The other may be like a roast and I will do that one low and slow too. No biggie. It ain't beef, it ain't pork-- it is a bear! I need to treat it differently. It gives me lots of opportunity to explore new culinary adventures.
Reason obeys itself; and ignorance submits to whatever is dictated to it.
If you still have them, cut them across with a bandsaw to expose the marrow, then boil them to make stock for soup. Scoop out the marrow, stick it in a processor and add it back to the stock.
Oh, I didn't see any mention of the ribs in your breakdown above.............Just wondering.
Still enjoying the trip of a lifetime and making the best of what I have.....
Have you thought about making pemmican, it would be pretty cool to be snacking on your own authentic homemade pemmican next time you were out hunting.
I love jerky and pemmican both, but with the limited times I can get out and hunt and the extremely limited times I harvest game, my instinct is to stretch out the game meat as much as I can. Making jerky-- you take 2 pounds of meat and turn it into one pound! The opposite of what I am trying to do.
That said, I spent half my son's lifetime (7 years) planning to do this hunt, used a rifle I built, with a cartridge that I invented and loaded myself, butchered the animal, and cooked/will be cooking myself then eating. I have found this to be a very very satisfying experience. My wife suggested that I save my poop after I eat the bear, use it to fertilize vegetables, and use those to bait bear and complete the circle. I think I may pass on that.
Reason obeys itself; and ignorance submits to whatever is dictated to it.
I gotta check the hunting section more often. This is AWESOME.
Congratulations Jerm!
Knowledge is essential to living freely and fully; understanding gives knowledge purpose and strength; wisdom is combining the two and applying them appropriately in words and actions.
I have several hundred pieces of brass made up all the way to the .416 sizer stage-- they just need to go through the .444 Marlin die and be trimmed down. I can send you some.
Reason obeys itself; and ignorance submits to whatever is dictated to it.
Grab the popcorn kids. Here is a start...
Not anything for the record books, but I shot a 175 pound boar 11 minutes before legal light ended on my 4th day of bear hunting. (I was only scheduled for three.) I am on the left, bear in the middle, and my guide, Kip Cameron, on the right...
The rifle is a Marlin X7 chambered in my wildcat, the .430 SJS with reamers made by Dave Manson and the experimental barrel made by X-Caliber barrels. The scope is a Leupold Vx-1 1-4x shotgun scope with the Turkey-Plex.
.430 SJS next to a bear wiener...
The experts at JEI are currently working on a soloution to this multiple die sizing problem. If it works, a .444 Marlin die set with the custom JEI device will do everything.
Only catch is, you will have to use Lee dies.
Hater.
"To Hell with efficiency, it's performance we want!" - Elmer Keith
probably a dumb question but why not use 30-06 brass? The 1.8" cut off point is below the shoulder and would eliminate the need to expand the neck and shoulder area of the 308 case. Yes? No? Wall thickness to great at this point? enlighten me please.
probably a dumb question but why not use 30-06 brass? The 1.8" cut off point is below the shoulder and would eliminate the need to expand the neck and shoulder area of the 308 case. Yes? No? Wall thickness to great at this point? enlighten me please.
Sako
I'll let the designer answer that question.
:cool:
"To Hell with efficiency, it's performance we want!" - Elmer Keith
Replies
Roast the bones for stock...
Add some veggies, and I decided to use some apples, peaches, pears, cherry wine, and port wine as well...
Bones and stuff after the stock is drained...
Brown some bear meat, add stock, turnips, carrots, onions, mushrooms, and a bit of dill along with some cornstarch to thicken and you get bear stew!
3.5 Soup
10 Burger
18.75 Shank
1 Heart
7.5 Shoulder
20 Hams
5.5 Backstrap
.75 Tenderloin
3 Stew
I also got 5 pounds of unrendered fat, about 7 pints of rendered, and 8 quarts of stock. Then the head, claws, and pelt are getting shipped off on Monday to make a nice rug.
Excellent!
http://www.petersenshunting.com/uncategorized/steven-rinella-the-bear-facts-on-trichinosis/
If you still have them, cut them across with a bandsaw to expose the marrow, then boil them to make stock for soup. Scoop out the marrow, stick it in a processor and add it back to the stock.
Oh, I didn't see any mention of the ribs in your breakdown above.............Just wondering.
Have you thought about making pemmican, it would be pretty cool to be snacking on your own authentic homemade pemmican next time you were out hunting.
That said, I spent half my son's lifetime (7 years) planning to do this hunt, used a rifle I built, with a cartridge that I invented and loaded myself, butchered the animal, and cooked/will be cooking myself then eating. I have found this to be a very very satisfying experience. My wife suggested that I save my poop after I eat the bear, use it to fertilize vegetables, and use those to bait bear and complete the circle. I think I may pass on that.
Hold on, ...........................yep, it was brains and marrow combined.
Congratulations Jerm!
It's not this good that often. This is one of those times. Now in the heat of hunting seasons it's worth it to hang out here. It can get interesting.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
RCBS .444 Marlin Dies
Wilson Case Trimer and .444 Marlin Case Holder
.325gr WFN-GC
1.250" COAL
No stuck cases and perfect sizing/trimming until fireform.
I mean just running the .308 case through the .444 sizing die.
Dad 5-31-13
.338-06 Die
.375 Ruger Die
.404 Jeffery Die
.444 Marlin Die
Trim to length.
Bell with .444 Marlin Die
Seat with .444 Marlin Die.
I made another after the one above and used less "bell". Resulted in less flare after seating so no need to crimp. Should work.
Dad 5-31-13
I have only ordered. 444 dies so far.
Dad 5-31-13
Only our Jerm could make a bear look small.
Hater.
You win.
Sako
I'll let the designer answer that question.
:cool: