Need help on processing a bear
- Thread starter Huntersix
- Start date
Six,
You'll find that a bear doesn't produce nearly as much meat as it looks like it should. Once you get the skin off which you need to do real fast in warm teps or even cool temps due to the density of fat and fur on a bear. You'll find they look quite a bit like a hog I process them in much the same way as I cut up a hog.
I take the quarters back straps and usually leave all the organ meat and ribs. Then butcher it just as you would any other critter. Tastes a lot like darker pork. The reason that I usually leave the ribs is that I find that usually they have several large caliber bullet holes through them.
You'll find that a bear doesn't produce nearly as much meat as it looks like it should. Once you get the skin off which you need to do real fast in warm teps or even cool temps due to the density of fat and fur on a bear. You'll find they look quite a bit like a hog I process them in much the same way as I cut up a hog.
I take the quarters back straps and usually leave all the organ meat and ribs. Then butcher it just as you would any other critter. Tastes a lot like darker pork. The reason that I usually leave the ribs is that I find that usually they have several large caliber bullet holes through them.