- Bear ham, 10 pound bone-in
- 1 liter ice cold water
- 1 cup Tender Morton 1 1/2 tablespoons per pound ground beef for quick-curing mix
- 2 cups sugar (chocolate)
- quarter cup of pickling spices You can use McCormick Pickling Spice or make your own.
Instructions for Preparing Smoked Bear Ham
1. Cut off the fat cap and any extra surface fat from the bear ham. Fat must be stored for rendering. Bear fat can be used to saute potatoes, make biscuits, and even waterproof boots.
2. Combine water, fast-cure Morton Tender Quick, brown sugar, and pickling spices in a food-safe bowl large enough to submerge your bear ham. Soft Fast and brown sugar should be completely dissolved after stirring.
Tip: You can speed up the dissolving process by stirring the ingredients into warm or boiling water, but you’ll need to cool the brine for a few hours before adding the bear ham. The brine mixture should be very cold.
3. Inject the brine into the bear ham several times with a syringe or soaking injector. When pumping, make sure the needle reaches the bone.
4. Soak the bear ham in the remaining liquid brine, making sure it is completely submerged. To hold the meat below the surface of the brine, place a weighted plate or skillet on it.
5. Store the brine and bear meat in the refrigerator for 10 days (or one day per pound).
6. Remove the bear meat from the brine after 10 days and rinse with cold water. Make sure to get rid of the liquid. Allow to dry for 1 to 1 1/2 hours on a rack mounted on a baking sheet. Dry the ham with a paper towel.
Steps to Suck Bear Ham:
Place bear ham in a prepared smoker at 120 degrees Fahrenheit. Open the smoker’s vent and maintain the temperature at this level for 1 to 2 hours without smoking.
Raise the smoker to 180F by adding wood chips to the pan. Close the vent halfway and smoke until the ham’s internal temperature reaches 155 degrees Fahrenheit. The length of time will vary depending on various circumstances, including the temperature outside. We spent almost 10 hours on this ham.
What is the best method for preparing bears
Bear meat should be cooked at 375 degrees F for 20-25 minutes per pound, just like pork. Before eating, the internal cooking temperature should be at least 160 degrees for 3 minutes. Cook until no pink meat or liquid remains, paying special attention to areas around joints and near bones.
Is it necessary to cook bear meat until it is completely cooked
It’s time to start processing and packing your bear meat once you get home. Make sure you remove all bear fat at home, as you would in the field. On the pitch, there always seems to be a hidden fat that I ignore. Remove any strong connective tissue as you do so. Once you’ve done that, you’ll have to figure out what you’re going to do with all of this. When it comes to venison or venison, I’m sure most of us will rely primarily on our steaks. When it comes to bears, I recommend relying on most of your roast and ground beef. Bear back straps make for excellent steaks, but unlike venison or venison, they need to be cooked to perfection. I’ll cover that later. As a result, I’ll cut my back strap into steaks, save the big chunks for the roast, and grind up the rest. The roast can also be diced and used in bear stew, which is delicious. It’s time to pack it up now. To ensure that each piece of beef lasts as long as possible, I will first wrap it in plastic wrap. It’s better if you can get some fresh air from there. After that, I’ll put it in a vacuum bag and seal it. I’ve never had meat spoiled in the freezer because of this method. Another excellent section on this subject can be found here.
When it comes to how to prepare this meat, I believe the bear shines in slow-cooked recipes. This is a tough animal, which is why I recommend cutting the steak from the back strap instead. Chilies, tamales, shredded bears, burgers, tacos and stews will make you fall in love with bear meat even more. You’ll be fine as long as you don’t approach it and expect it to taste like venison. Remember, they are just different animal species.
What is the definition of black bear ham
Black Bear Cooked Classic Ham. This fully cooked beef is made with natural liquids and contains no added MSG. A better and healthier way of life. There is no fat in this product. Gluten free.
Billy Bear ham is a popular type of ham in the United States.
Preserved and cooked pork sausage slices with delicious taste. Gluten free, lactose free and soy free. Artificial colors and flavors are not used.
What is the best way to prepare bear meat
Slow cookers come into play when preparing bear meat meals. Bear meat is ideal for chilies, stews, shredded meat for tacos or tamales, and especially roasts. Sitting in a crockpot for eight or nine hours at around 200 degrees can calm most pain anxiety from parasitic interactions, and soften your bear like no other.
How to improve the taste of bear meat
Depending on the cut, hardness, and personal preference, bear meat can be prepared in a number of ways.
To avoid disease, bear meat should be cooked to an internal temperature of 160 degrees Fahrenheit due to possible Trichinella spiralis and T. murrelli.
Because it’s slightly tougher but packed with flavour, the chuck of the bear’s neck is the ideal meat to use for grinding. If you want to soften the taste of the meat, soak it overnight in milk, buttermilk, or yogurt.
- Grilling your bear meat is one of the tastiest ways to prepare it. Since it doesn’t always taste the best, get rid of any excess fat. Season with garlic, thyme, and balsamic vinegar before low and slow roasting for a delicious roast.
- To make delicious bear sausage, mix 3 parts ground bear meat with 1 part ground pork shoulder/rump. To make it more personal, add your favorite herbs and spices.
- For a rich and substantial dinner, grind and combine with beans, tomatoes, and herbs in a signature chili recipe.
- For a juicy and flavorful burger, grind your bear meat and combine it with a small amount of ground pork or beef.
- For a delicious, finger-licking sumptuous dinner, slow roast then grill ribs (especially short ribs).
- Cook some of the tougher meats in a delicious stew with root vegetables and herbs over low, slow heat.
- To make a bear burrito or bear taco, grind your bear meat and season it with taco seasoning. To tenderize the meat and reduce the richness of the flavour, squeeze some lime juice over it.
Is it necessary to marinate bear meat before cooking
If you don’t want your bear meat to be braised, like with a steak or roast, you can marinate it first. Some bear hunters swear by the condiments of buttermilk, cola, or vinegar, all of which are thought to kill bear odors and enhance flavour.
What makes bear meat so dangerous
Eating bear meat was more of a symbol than a culinary gesture throughout the Middle Ages. The bear’s paws and thighs are considered the largest part. Traditional Russian (Siberian) and Ainu cultures consume it. Polar bears are an important food source for the Inuit. In soups or stews, polar bear meat is often grilled or cooked. It is never consumed raw. Polar bear liver is poisonous and inedible because it contains large amounts of vitamin A. Bear meat has received mixed reviews for its oily, gritty texture and sweet taste. Bear meat should be cooked properly because it can carry the infection with the trichinella parasite, which can be fatal to humans. In North America, it is the most common vector of trichinosis. Flavors vary dramatically depending on the bear’s age and diet. The two-year-old bear, which eats more berries than fish, is said to provide the tastiest meat.
Is it possible to get sick from eating bear meat
Trichinella, a microscopic parasite, causes trichinosis, a foodborne illness. People can contract the parasite by eating raw or undercooked meat from infected animals. Infected meat is often obtained from wildlife, such as bears, or pork products.
